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]
- 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
To Prep the Eggplant:
- Preheat the oven to 350 ºF.
- 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.
- 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:
- 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.
- 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:
- Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Garnish with pomegranate seeds, if using.
Makes approximately 30 rolls.