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Eggplant rolls with garlic and walnuts in Georgian

Georgian Eggplant Rolls with Garlic and Walnut

A wonder of a recipe for the most delicious eggplant! Original, mouthwatering, and made with heart! You can make these as eggplant rolls with walnuts. There's so much you can do with nuts — and if you've never tried eggplant this way, let me show you. I borrowed this one from Georgian cuisine.

ninaola

Recipe author

Eggplant rolls with garlic and walnuts in Georgian

Composition / ingredients

Servings:

Eggplant

Walnuts

100

Cilantro

Parsley

Garlic

Onion

White wine vinegar

Ground hot pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

66 kcal

GI: 100 / 0 / 0

Cooking method

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Choose eggplants of roughly the same size. Cut them into long tongue-shaped slices (rounds work too, whatever you prefer), salt them, and give them time to release their bitterness — about an hour to an hour and a half. Fry them as usual in sunflower oil. You should already have your filling ready to spread on each slice: run the walnuts through a meat grinder and put them in a bowl. Finely chop the cilantro and parsley into it, and add the vinegar — I use wine vinegar, but apple cider works too. Season with salt and pepper and press in the garlic. While the eggplant slices are still hot, spoon the filling on and fold them in half. Layer each roll with onion sliced into rings. Let everything cool and soak in the flavors a bit. That's it — now you can serve. These walnut-stuffed eggplant rolls work as a standalone appetizer or alongside any main. I always garnish the top with fresh herbs and pomegranate seeds.