Savory Eggplant Walnut Rolls

Spicy, aromatic, beautiful, satisfying, incredibly tasty. Eggplant rolls with walnuts are a stunningly appetizing appetizer that contains a minimal set of ingredients. These rolls will decorate any table.
cook time: 30 min
Elijah Stroud
Savory Eggplant Walnut Rolls

Nutrition Facts (per serving)

246
Calories
25g
Fat
6g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt 1 tsp
Vegetable oil 3 tbsp
Eggplant 1 pc

Filling:

Garlic 1 clove
Salt to taste
Ground black pepper to taste
Water 1 tbsp
Walnuts 50 g
Green cilantro 15 g

Recipe instructions

Step 1

Step 1
How to make eggplant rolls with walnuts? Prepare the eggplant. Choose elastic and smooth fruit that does not give way when pressed. Instead of one large eggplant, you can take two medium ones.

Step 2

Step 2
Wash the eggplant, dry it and cut it lengthwise into thin slices.

Step 3

Step 3
Salt the resulting plates and leave for 15 minutes. Then lightly squeeze the excess moisture out of the eggplants. I didn’t rinse the eggplants of salt because the filling wasn’t very salty.

Step 4

Step 4
Heat vegetable oil in a frying pan over medium heat and fry the eggplants on both sides until golden brown.

Step 5

Step 5
Transfer the finished eggplants to a plate and cool.

Step 6

Step 6
Prepare the ingredients for the filling.

Step 7

Step 7
Peel the garlic. You can cut the clove into several parts.

Step 8

Step 8
Place walnuts, garlic and cilantro into a blender bowl. Pour in water, add salt and pepper to taste. Blend everything with a blender until you get a thick paste. It may be more or less homogeneous.

Step 9

Step 9
Place 1 tablespoon of nut filling on each eggplant slice.

Step 10

Step 10
Roll up the eggplant. Prepare all other rolls in the same way.

Step 11

Step 11
Eggplants with walnuts are ready. Place the rolls on a plate and sprinkle with chopped nuts, garnish with cilantro sprigs and pomegranate seeds. Bon appetit!

Additional rubrics

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