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.
Keyword eggplant roll-ups, eggplant rollatini, eggplant rolls, Georgian eggplant rolls
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
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.
Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!
Nutritional information is calculated per roll. One serving is roughly 4-5 rolls.
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.