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Georgian Eggplant Rolls with Walnuts

These Georgian Eggplant Rolls With Walnut Filling are a delightfully simply, healthy vegan appetizer. Three ingredients, some artfully chosen spices, and less than an hour of time and you have a vegan treat for the tastebuds with these walnut stuffed eggplant rolls.

Georgian Eggplant Rollups on a Plate.

This post was originally published on Oct 21, 2015 and updated on Sept 18, 2019 by Elena Szeliga. 


The country of Georgia is known for its natural beauty and its culinary excellence.

This simple Georgian appetizer of eggplant rolls with walnut filling is one of the best treats you’ll try from the region!

Georgian appetizer recipes are traditionally flavorful and uniquely ethnic, focusing on local produce and spices; you can make these simple eggplant rolls in your own home and savor those same flavors.

If you’ve never had food from this tiny nation nestled in the heart of the Caucasian mountains, you’re in for a real treat.

These eggplant rolls are perfect for a festive holiday table and make for a great vegan appetizer for Thanksgiving or Christmas. They taste great served with German mulled wine (Gluhwein).

Make sure to check other vegan Thanksgiving menu ideas like best vegan appetizers, soups, salads, main dishes, sides and desserts, as well as 50 best vegan Christmas recipes.

Closeup of Vegan Georgian Eggplant Rolls with Walnuts served in a blue plate with a fork on the right side.

Cooking Georgian Food At Home

Georgian cuisine has absorbed the best culinary traditions of the Caucasus, Middle East and the Black Sea region and the result is rich, savory, decadent flavors in luxurious, yet simple dishes.

These walnut stuffed eggplant rolls are simply made with eggplant, walnut, and  khmeli suneli seasoning and make the best vegan (and gluten-free!) appetizer or light starter to a meal.

Most of Georgia’s native food is simple, yet vibrant in flavor.

Their cuisine reflects their cultural love of meat and wine, fresh vegetables and nuts, cheeses and condiments (like the famous plum sauce – tkemali), spices and herbs.

Tomatoes, eggplants, cilantro, walnuts, lamb, cheese-filled breads, tarragon, basil and coriander are commonly used and widely appreciated.

Their native cuisine is one of the region’s best kept secrets and if you’ve never tried it, it’s time to treat your palate and give this recipe a whirl!

Pomegranate Cut in Half Next to Eggplants.

How Do You Make Healthy Stuffed Eggplant Rolls?

Traditionally, eggplant is deep fried and then used for rolls. That makes your eggplant entirely too dense for an appetizer, which is what these stuffed walnut rolls are meant to be.

That is why for this stuffed eggplant appetizer, you’ll be baking your eggplant “noodles” before stuffing and rolling them.

This allows for a much lighter flavor, as they aren’t soaked with oil. 

Instead of feeling heavy after enjoying this meatless stuffed baked eggplant treat, you will still have room to enjoy a nice meal like this vegan casserole or salad after.

Baking the eggplant keeps it light and refreshing and allows the stuffing to be the showcase flavor. 

Eggplant Rolls with Pomegranate Seeds surrounded by garnishes and a white cheesecloth.

How To Make This Easy Stuffed Baked Eggplant Recipe

While this recipe looks like you’d have slaved over it all day long, this meatless stuffed baked eggplant recipe is actually quite easy to make.

Georgian eggplant rolls have a walnut filling that comes together simply, so there’s nothing challenging here. 

Preparing Eggplant For Stuffed Eggplant Rolls

The easiest way to make your eggplant noodles for rolling is to slice them lengthwise with a very sharp knife.

Then lay them on a greased baking sheet that you’ve prepared with non-stick cooking spray.

Spritz the top of the eggplant with the spray as well, then sprinkle with salt and pepper.

Bake 15 minutes on each side and then let cool before filling.Process Shot of Baking Eggplants in the Oven.

Meatless Filling For Vegan Baked Stuffed Eggplant Rolls

The meatless stuffing for this eggplant dish is made with crushed walnuts, garlic, coriander, salt and pepper, and khmeli suneli. Simply add 1-2 tablespoons of filling, roll it up, and enjoy. 

You can use a mortar and pestle or food processor to chop your walnuts finely (see photo for consistency).

Don’t add in the water all at once, but rather pour it in a little at a time until you reach the right consistency for a filling. 

Process Shot of Making Walnut Filling for Eggplant Rolls.

Then add 1-2 tablespoons per eggplant slice and roll them up.

Cook’s Tips

  • Bake the eggplant noodles in a big batch. Freeze anything extra and simply defrost and roll them up with the walnut filling once you are ready to serve them.
  • If there are any leftovers, keep them in the fridge for up to three days in an airtight container.
  • Keep frozen eggplant noodles up to three months in your freezer. 
  • Serve these rolls with refreshing ayran in summer or gluhwein for festive season.
  • Make your own khmeli suneli seasoning or order it on Amazon.

Recipe Variations

  • You can use 1 teaspoon garlic powder instead of fresh garlic to tone the garlic flavor down.
  • Replace walnuts with cashew or macadamia nuts. The flavor won’t be the same but the rolls still taste great.
  • Try using Italian seasoning, Ras-el-Hanout or curry powder if you can’t find khmeli suneli and don’t have ingredients to make it at home. Obviously, the flavor will be different but also good.

Hand Holding an Eggplant Roll.

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4.75 from 31 votes

Georgian Eggplant Rolls with Walnuts

These Georgian Eggplant Rolls With Walnut Filling are a delightfully simply, healthy vegan
appetizer. Three ingredients, some artfully chosen spices, and less than an
hour of time and you have a vegan treat for the tastebuds with these walnut
stuffed eggplant rolls.



Course Appetizer
Cuisine Georgian
Keyword eggplant roll-ups, eggplant rollatini, eggplant rolls, Georgian eggplant rolls
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 30 rolls
Calories 46kcal
$5

Ingredients

  • 3 medium-sized eggplants
  • salt
  • black pepper
  • cooking spray
  • 150 grams or 1 1/2 cups walnuts
  • 100 ml or 1/2 cup very hot water
  • 2 cloves garlic minced
  • 1 teaspoon khmeli suneli
  • 1/2 teaspoon ground coriander
  • 2 teaspoons white wine vinegar
  • 3 tablespoons pomegranate seeds to serve

Instructions

  • Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Lightly spray the
    tops of the eggplant slices with cooking spray, then sprinkle with salt and
    black pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more
    Easy and healthy vegan appetizer: Georgian Eggplant Rolls with Walnut Filling. You only need three ingredients and a bit of spices to make it! Great idea for party finger food.
  • Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until they look like on the picture above. Add minced garlic, khmeli suneli, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don't pour in all the water at once, as you may not need that exact amount.
    Easy and healthy vegan appetizer: Georgian Eggplant Rolls with Walnut Filling. You only need three ingredients and a bit of spices to make it! Great idea for party finger food.
  • Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!
    Easy and healthy vegan appetizer: Georgian Eggplant Rolls with Walnut Filling. You only need three ingredients and a bit of spices to make it! Great idea for party finger food.

Notes

Nutritional information is calculated per roll. One serving is roughly 4-5 rolls.

Cook’s Tips

  • Bake the eggplant noodles in a big batch. Freeze anything extra and simply defrost and roll them up with the walnut filling once you are ready to serve them.
  • If there are any leftovers, keep them in the fridge for up to three days in an airtight container.
  • Keep frozen eggplant noodles up to three months in your freezer. 
  • Serve these rolls with refreshing ayran in summer or gluhwein for festive season.
  • Make your own khmeli suneli seasoning or order it on Amazon.

Recipe Variations

  • You can use 1 teaspoon garlic powder instead of fresh garlic to tone the garlic flavor down.
  • Replace walnuts with cashew or macadamia nuts. The flavor won't be the same but the rolls still taste great.
  • Try using Italian seasoning, Ras-el-Hanout or curry powder if you can't find khmeli suneli and don't have ingredients to make it at home. Obviously, the flavor will be different but also good.

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 130mg | Fiber: 2g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

This is the original picture to this post published on Oct 21, 2015.

Georgian Eggplant Rolls with Pomegranate Arils on a Rectangular Serving Dish.

Other Easy Vegan Appetizer Recipes:

Eggplant Rolls Pinterest
Georgian Eggplant Rolls Pinterest Image
Eggplant Rolls with Walnuts collage with text overlay
Vegan Georgian Eggplant Rolls Pinterest
Recipe Rating




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Lindsey

Friday 28th of May 2021

Delicious! These will be a new staple in our home. My husband who doesn't really care for eggplant loved them. I found that I had to add a bit more water and maybe a 1/4 tsp more of khmeli suneli. I also used 2 eggplants and used all the walnut mix. I might try garlic powder next time or one clove of garlic (the garlic I used was very potent). I couldn't fine pomegranate so I soaked some cranberries in pomegranate juice, could also use a drizzle of pomegranate molasses as an alternative. Can wait to make these again!

Elena Szeliga

Sunday 30th of May 2021

Hi Lindsey, thank you for your feedback! I love how you got creative with cranberries soaked in pomegranate juice. So so happy you enjoyed the recipe!

Igor

Tuesday 21st of April 2020

After my daughter's successful attempt in making pkhali following your recipe I was so tempted to prepare this dish. I really enjoy the mixture of flavours between aubergine and garlic. This appetiser goes perfect with a glass of red wine! Delicious!

Elena Szeliga

Tuesday 21st of April 2020

I'm so glad you enjoyed it!

Jane

Sunday 22nd of September 2019

I absolutely loved your recipe! I thought it would be difficult to prepare this dish but your step by step instructions made it so simple. I also appreciated additional tips, I substituted garlic with the powder as i wanted taste to be milder. Also i didnt have hmeli suneli so i used italian seasoning. I prepared this dish as an appetiser for my friend from Georgia and he absolutely loved it too!! Looks and tastes amazing!!!

Elena Szeliga

Wednesday 25th of September 2019

I'm glad that you and your Georgian friend enjoyed the rolls! :)

Kim Quinn

Tuesday 17th of September 2019

This is my first tI'm reading your blog and enjoy it so much. I came across it looking for this recipe and had just finished watching a YouTube video titled Burger land by womocoCooks. This recipe was served. Looks so delicious! My question i $ about the nuts. I can shop only once a month. If you have no walnuts may almonds be substituted? Or will it not taste good? Appreciate your reply. Greetings from my corner of Massachusetts, USA!

Elena Szeliga

Wednesday 18th of September 2019

Hi Kim, I'm so glad you enjoy the recipe! Traditionally these rolls are made with walnuts. I'm not sure about almonds since the texture and the flavor won't be the same. Maybe cashews would work better? Hope it helps!

SBiL

Thursday 7th of December 2017

I went to Georgia last year and visited Sighnaghi winery where they served this dish.

I don't like eggplant at all (up until now) but when I tried this dish, wow! It was just so good.

When I transitioned to plant based diet few months back, I remembered this dish. Now I have been experimenting, trying to copy that dish.

Thanks for this recipe! I will try it this weekend.

Thanks

Elena Szeliga

Thursday 7th of December 2017

Hi! I'm so glad this dish brought up your memories from a wonderful trip! I also thought I don't like eggplants, up until I tried them cooked right. I hope you will enjoy this recipe and I'd be happy for your feedback once you try the recipe! Cheers!

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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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