BETA
Roasted Eggplant & Walnut Rolls
Soft roasted eggplant wraps a tangy walnut, coriander and garlic filling in these small Georgian-inspired rolls.
60 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Eggplant600 g
- Walnut halves90 g
- Olive oil2 tbsp
- Garlic1 clove
- Cilantro10 g
- Ground coriander0.5 tsp
- Red wine vinegar1 tbsp
- Water2 tbsp
- Salt0.5 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Walnuts. Check wine vinegar for sulphites.
Method
Slice for rolling
Heat the oven to 220°C (425°F). Wash the eggplants and cilantro. Trim the eggplant stems, then cut the eggplants lengthways into slices about 7 mm thick. Keep the broad slices for rolling; cut any narrow outer pieces into small chunks. Peel the garlic and roughly chop the cilantro.
Roast until flexible
Arrange the slices and chunks in one layer on two parchment-lined trays. Brush both sides with the oil and sprinkle with half the salt. Roast for 22–28 minutes, turning the slices and swapping the trays halfway through, until lightly browned and completely tender. Let cool for 8 minutes so the slices can be handled.
Make the walnut filling
While the eggplant roasts, pulse walnuts in a food processor until finely ground. Add garlic, ground coriander, vinegar, remaining salt, 1 tbsp water and three-quarters of the cilantro. Process to a coarse, spreadable paste. Once cool, finely chop the roasted eggplant chunks and fold them in. Add the remaining water only if needed to loosen the filling.
Fill and serve
Divide the filling evenly over the broad eggplant slices, leaving a little space at each short end. Roll up gently and set seam-side down. Divide all the rolls equally among four starter plates and scatter with the remaining cilantro. Serve promptly or refrigerate until serving.
The eggplant must bend easily before filling; if a slice still feels stiff, roast it a few minutes longer.
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