Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 1 teaspoon salt
- 1 cup walnuts, toasted
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup olive oil
- Fresh lemon juice, to taste
Instructions
- Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices lightly with olive oil and grill for about 3-4 minutes on each side until tender and slightly charred. Remove from heat and let cool.
- In a food processor, combine the toasted walnuts, cilantro, parsley, garlic, red wine vinegar, ground coriander, ground cumin, black pepper, and cayenne pepper (if using). Pulse until the mixture is finely chopped but not pureed.
- Spread a generous tablespoon of the walnut-herb mixture onto each grilled eggplant slice. Roll them up tightly and place seam-side down on a serving platter.
- Drizzle with olive oil and fresh lemon juice before serving. Let the rolls sit for at least 15 minutes to allow the flavors to meld.
Notes
- For a spicier kick, add a chopped jalapeño or a dash of hot sauce to the walnut filling.
- Substitute the walnuts with pecans or almonds for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Georgian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg