Eggplant Rolls with Walnut-Garlic Filling

These elegant eggplant rolls are filled with a rich walnut-garlic paste, fresh cilantro and a touch of spice, then finished with jewel-like pomegranate seeds. They make a beautiful appetizer or light vegetarian main that tastes as impressive as it looks. If you love eggplant, try our Eggplant Baked with Tomatoes and Cheese or Eggplant with Minced Meat next.

Ingredients

• 4 eggplants
• 250 g walnuts
• 2 garlic cloves
• Salt and black pepper to taste
• 1 tsp khmeli-suneli (or mixed herbs)
• Fresh cilantro
• Vegetable oil for frying
• Pomegranate seeds to garnish

Instructions

1. Slice the eggplants lengthwise into thin strips, salt them, and let rest 20-30 minutes.
2. Blend the walnuts, garlic, cilantro, and spices into a thick paste.
3. Rinse the eggplant slices and pat very dry with paper towels.
4. Fry in vegetable oil until soft and pliable.
5. Once cooled, spread filling on one end of each slice and roll up.
6. Garnish with fresh cilantro and pomegranate seeds.

Tips

• Slice the eggplant evenly so every roll cooks at the same pace and stays flexible.
• Patting the slices very dry is the secret to crisp, non-greasy rolls. For more vegetable appetizer ideas, browse Allrecipes and Serious Eats.
• Chill the rolls briefly before serving so the filling firms up and the flavors meld.

Nutrition (per 100 g): 219.6 kcal, protein 3.6 g, fat 20.8 g, carbs 5.6 g.