Eggplant rolls with nuts
4 servings
40 minutes
Eggplant rolls with nuts are a refined appetizer with rich flavor and aroma. This dish has roots in the culinary traditions of the Caucasus and Eastern Europe, where nuts, spices, and fresh herbs play a key role. Fried eggplants, soft and tender, pair perfectly with a spicy nut filling rich in saffron, coriander, and khmeli-suneli. The taste of the rolls unfolds with each bite: the sweet nutty note harmonizes with the spiciness of garlic and freshness of cilantro, while wine vinegar adds a light tang. This dish is great for festive tables or cozy home dinners.
1
We wash the eggplants, cut them lengthwise into slices 0.5 cm thick. We fry the slices in sunflower oil until golden brown.
- Eggplant: 500 g
- Salt: 0.5 teaspoon
2
Then we prepare the filling: to the ground (or minced) walnuts, we add saffron, coriander, khmeli-suneli, garlic, and cilantro.
- Crushed walnuts: 1 glass
- Imeretian saffron (marigold): 1 teaspoon
- Ground coriander: 1 teaspoon
- Khmeli-suneli: to taste
- Garlic: 2 cloves
- Cilantro: 4 stems
3
Finely chop, salt, and mix with rubbing motions to ensure the nuts are well infused with spices. Gradually add about half a glass of boiled water to the mixture to achieve a thick sour cream consistency. Pour in the vinegar.
- Salt: 0.5 teaspoon
- Wine vinegar: 2 tablespoons
4
Let the eggplants cool down a bit. In the meantime, taste the filling; if it seems to be missing something, add it.
- Crushed walnuts: 1 glass
- Imeretian saffron (marigold): 1 teaspoon
- Ground coriander: 1 teaspoon
- Khmeli-suneli: to taste
- Garlic: 2 cloves
- Cilantro: 4 stems
5
Place the filling on half of the eggplant and roll it into a roll. Put it on a plate. Do the same with the remaining eggplants. You can spread the leftover filling on the eggplants and sprinkle with pomegranate seeds.
- Eggplant: 500 g
- Crushed walnuts: 1 glass
