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Georgian Creamy Walnut-Stuffed Eggplant Rolls [Vegan]

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Georgian cuisine has absorbed some of the best culinary traditions of the Caucasus, Middle East, and the Black Sea region. Perfect as an appetizer for a party, these stuffed eggplant rolls are exceptionally delicious and incredibly easy to make. Thinly sliced eggplant is roasted and then rolled around a creamy, nutty spiced walnut paste — it's that simple!

Georgian Creamy Walnut-Stuffed Eggplant Rolls [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

302

Serves

4

Cook Time

40

Ingredients

  • 3 medium-sized eggplants
  • Salt and black pepper, to taste
  • Cooking spray
  • 1 1/2 cups walnuts
  • 1/2 cup very hot water
  • 2 cloves garlic
  • 1 teaspoon khmeli suneli (a mixture of ground fenugreek seeds, coriander, dill, celery, parsley, basil, savory, and black peppercorns)
  • 1/2 teaspoon ground coriander
  • 2 teaspoons white wine vinegar
  • 3 tablespoons pomegranate seeds, to serve

Preparation

To Prep the Eggplant:

  1. Preheat the oven to 350 ºF.
  2. Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You might need more than one baking tray, depending on the size.
  3. Spray them with cooking spray, sprinkle with salt and black pepper and put them in the oven for 15 minutes. Flip them over and bake for 15 more minutes. Remove from the oven and let cool.

To Make the Filling:

  1. Crush the walnuts with a mortar and pestle or food processor. Chop garlic and add it to the walnuts. Add khmeli suneli and ground coriander, white wine vinegar, salt, and pepper.
  2. Mix everything and start to pour hot water in the bowl, stirring constantly, until you like the consistency. Don’t pour all the water stated above at once.

To Make the Rolls:

  1. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Garnish with pomegranate seeds, if using.

Nutritional Information

302 29 20 9 2 12

Per Serving: Calories: 302 | Carbs: 29 g | Fat: 20 g | Protein: 9 g | Sodium: 2 mg | Sugar: 12 g

Notes

Makes approximately 30 rolls.

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AUTHOR & RECIPE DETAILS


photo

Hi, I’m Elena, an expat recipe developer, cook and photographer behind the food blog Happy Kitchen.Rocks. My blog is all about delicious and healthy international food that is easy to make. I use natural ingredients, seasonal fruits and veggies, whole grains and lots of spices and herbs. I embrace the healthful nutrition and delicious food and I enjoy sharing my recipes with my readers. Head to my blog to get inspired!


 

 

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0 comments on “Georgian Creamy Walnut-Stuffed Eggplant Rolls [Vegan]”

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Kinsey Weissinger
1 Years Ago

Madison McKay


Reply
Jannae Tal
1 Years Ago

Yum


Reply
Gvantsa Tandilashvili
1 Years Ago

so awesome seeing georgian food here :D yay!


Reply
Pamela DiMaria
1 Years Ago

Pharrahh P Pharrahh i wonder if you woukd like these??


Reply
Pharrahh P Pharrahh
27 Jun 2016

Pharrahh P Pharrahh
27 Jun 2016

Amy Janjgava
1 Years Ago

You have no idea how excited I am to see you posting about my husband's country!!! There are so many more wonderful vegan things there too! ❤️


Reply
Ksenia Morozova
1 Years Ago

yummy yummy


Reply
Verity Olsen
1 Years Ago

Ali Pasay


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