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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.

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
Cost $5


  • 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


  • 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.

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. 
  • 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.


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