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Georgian Eggplant Rolls with Walnuts

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Georgian Eggplant Rolls with Walnuts are a traditional appetizer made of tender eggplant slices filled with a rich walnut-garlic paste. They’re smoky, nutty, and beautifully accented with fresh herbs and pomegranate seeds.

Ingredients

  • 2 medium eggplants
  • 1 cup walnuts
  • 2 cloves garlic
  • 1 small onion
  • 1 tbsp white wine vinegar or lemon juice
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper or chili flakes (optional)
  • Salt, to taste
  • Olive oil, for frying or roasting
  • 1/4 cup pomegranate seeds (for garnish)

Instructions

  1. Slice eggplants lengthwise into thin strips, about 1/4 inch thick. Sprinkle lightly with salt and let them rest for 15–20 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden and tender on both sides, then set them aside to cool. Alternatively, brush them with oil and roast at 400°F (200°C) for 15 minutes.
  3. In a food processor, combine walnuts, garlic, onion, vinegar or lemon juice, cilantro, coriander, cayenne, and salt. Blend into a thick, creamy paste. Add a tablespoon of water if needed for smoother consistency.
  4. Spread a thin layer of walnut mixture over each cooled eggplant slice.
  5. Roll each slice from one end to the other and place seam-side down on a serving plate.
  6. Garnish with pomegranate seeds and a sprinkle of chopped cilantro before serving.

Notes

  • Salting the eggplant before cooking helps reduce oil absorption.
  • You can prepare the walnut filling up to two days ahead and store it in the fridge.
  • Serve rolls cold or at room temperature for best flavor.
  • For a variation, try adding parsley, dill, or roasted red pepper to the walnut mixture.

Nutrition

Find it online: https://thefamilycooking.com/georgian-eggplant-rolls-with-walnuts/