Famous Georgian eggplant appetizer with a creamy and delicious walnut filling with fragrant seasonings, herbs, and pomegranate seeds. The pomegranate seeds are optional, it gives it a pop of color and tastes great too. Traditionally the eggplants are fried in oil, in this recipe they are roasted in the oven before adding the filling. The eggplants come out less greasy and oily.
Roasted eggplant rolls with a creamy and fragrant walnut filling, garnished with pomegranate seeds and cilantro.
- 1 large eggplant
- 1/3 cup vegetable oil or canola oil
- 1 cup walnuts
- 2 cloves garlic
- 5-6 tablespoons water
- ½ teaspoon red wine vinegar
- 1 teaspoon ground coriander
- ¼ teaspoon kosher salt
- 1 tablespoon Fresh cilantro or flat-leaf parsley, chopped *the chopped cilantro is optional, but you can include it you like the herbal flavor
- pomegranate seeds as garnish (optional)
Slice the eggplant lengthwise in half. Take each half and slice them lengthwise about 1/4-inch thick slices.
Grab a bowl or shallow dish, season the eggplant with lots of salt on both sides and soak them in water, completely submerged. *You may want to put something heavy on top to submerge them because the eggplant will float up. Let them soak for about 15-30 minutes.
Drain the water and rinse the eggplants. Line a dry surface or board with paper towels. Lay down the eggplant slices on paper towels and also place paper towels on top of the eggplant slices to soak up all the moisture.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
With a pastry or basting brush, paint the eggplant on both sides with oil. Line them up on a baking sheet. Bake them for about 15-20 minutes, turning them once until they are golden brown.
Meanwhile, make the walnut filling.
In a food processor, grind walnuts to the consistency of coarse sand. Empty them into a medium bowl. Squeeze the garlic and add 5-6 tablespoons of water to the ground walnuts and stir to combine. You may want to adjust the water to get the creamy consistency you are looking for. Add red wine vinegar, ground coriander, chopped cilantro (optional) and salt, stir to combine. Adjust seasoning to taste.
Note: *(This filling will keep in the refrigerator for 3-4 days or in the freezer for up to a year.)
Spread a generous layer of filling on one side of each eggplant strip. At this point, you can add the pomegranate seeds. Roll the eggplants up and place them upright on a serving dish. Garnish with some more pomegranate seeds over the top.
This recipe was adapted from: