Stuffed Grilled Eggplant Rolls with Walnut Paste
Crispy, tender eggplant slices rolled with a rich walnut-herb paste, garlic, and cilantro. This appetizer is hearty, soft, and subtly tangy.
- Time
- 35 min
- Serving
- 438 kcal
- Ingredients
- ≈ $2.54
- Protein
- 9 g
Ingredients
- 1 Eggplant≈ $4.33 per kg 220 g
- 2 Walnutspack 150 g ≈ $4.00 35 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Cilantropack 50 g ≈ $1.20 10 g
- 5 Khmeli-suneli 2 g
- 6 Vinegar 9% 6 ml
- 7 Pomegranatepack 1 pcs ≈ $2.50 0.1 pcs
- 8 Sunflower oil 12 ml
- 9 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice eggplant1 lengthwise into 5–6 mm (¼-inch) thick planks, sprinkle with salt, and let sit for 10 minutes.
Pat slices dry with a paper towel, then sear in sunflower oil for 3–4 minutes per side until golden and tender.
Transfer to a paper towel to cool for 5 minutes to prevent tearing when rolling.
Pulse walnuts2, garlic3, cilantro4, sumac, vinegar, and salt in a food processor into a thick paste.
If the paste is too stiff, mix in 1–2 tablespoons of water until spreadable.
Spread paste onto cooled slices, roll tightly, and sprinkle with pomegranate7 seeds.
Tips
- Why it works
- Salt the eggplant in advance to remove bitterness and make the slices softer when frying. If you skip this, they stay tough.
- Substitutions
- Use pine nuts (35 g) instead of walnuts. The flavor will be less rich. Replace the vinegar with lemon juice (6 ml), but the paste will be less sour.
- Common mistakes
- If the eggplants taste bitter after frying, you didn't salt them enough before soaking or didn't blot them well. Check: the slices should feel dry to the touch.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in the microwave for 30 seconds under a lid. Don't freeze, the pomegranate seeds lose their crunch.
- Serve with
- Serve with iced tea or beer for dinner when you want something light but filling.
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