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Georgian Eggplant Rolls With Walnuts

These vegan eggplant rolls make for a delicious and healthy festive low-carb appetiser.

Prep Time10 minsCook Time40 minsTotal Time50 minsDifficultyBeginnerYields30 Servings
 3 Medium sized Eggplants (Aubergines)
 Sea Salt
 Black Pepper
 12 Coconut Oil
 150 g (1 1/2 cups) of Walnuts
 100 ml (1/2 cup) Very Hot Water
 2 Cloves of Garlic, Minced
 1 tsp Dried Spices
 ½ tsp Ground Coriander
 2 tsp White Wine Vinegarr
 3 tbsp Pomegranate Seeds, to serve
1

Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Rub a little coconut oil on the baking tray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Use a little coconut oil on the tops of the eggplant slices, then sprinkle with salt and black pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more.

2

Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until it reaches the consistency of a paste. Add minced garlic, dried spices, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don't pour in all the water at once, as you may not need that exact amount.

3

Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

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Ingredients

 3 Medium sized Eggplants (Aubergines)
 Sea Salt
 Black Pepper
 12 Coconut Oil
 150 g (1 1/2 cups) of Walnuts
 100 ml (1/2 cup) Very Hot Water
 2 Cloves of Garlic, Minced
 1 tsp Dried Spices
 ½ tsp Ground Coriander
 2 tsp White Wine Vinegarr
 3 tbsp Pomegranate Seeds, to serve

Directions

1

Preheat your oven to 180 ºC (350 ºF). Slice your eggplants lengthwise with a sharp knife. Rub a little coconut oil on the baking tray and arrange eggplant slices on it. You may need more than one baking tray for this amount of eggplants. Use a little coconut oil on the tops of the eggplant slices, then sprinkle with salt and black pepper. Bake 15 minutes, then flip them over and bake for 15 minutes more.

2

Meanwhile prepare the filling: crush the walnuts with a mortar and pestle until it reaches the consistency of a paste. Add minced garlic, dried spices, ground coriander, white wine vinegar, salt and pepper. Mix everything and slowly add hot water in the bowl, stirring constantly, until you like the consistency. Don't pour in all the water at once, as you may not need that exact amount.

3

Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!

Georgian Eggplant Rolls With Walnuts

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