These Georgian Walnut Stuffed Eggplant Rolls are a delightfully simple, healthy vegan appetizer. Three ingredients, some artfully chosen spices, and less than an hour of time, and you have a vegan treat for the taste buds with these walnut stuffed eggplant rolls.
Recipe instructions Georgian Eggplant Rolls with Walnuts
Preheat your oven to 180 degrees C (350 degrees F). 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!
Nutrition information is per roll. One serving is approximately 4-5 rolls. Bake the eggplant rolls in a large batch. Freeze any extra and simply thaw and roll with the walnut filling when ready to serve. You can also use them to make vegan eggplant lasagna. If there are leftovers, store in the refrigerator in an airtight container for up to three days. Keep frozen eggplant noodles in the freezer for up to three months. Serve these rolls with refreshing ayran in the summer or gluhwein for the holidays.