Eggplant rolls. Photo: Michal Rabivo
Eggplant rolls. Photo: Michal Rabivo

Walnut-Filled Eggplant Rolls

Eggplants filled with walnuts, cilantro and hot chili peppers are the essence of Georgian cuisine. Add pomegranate seeds for color and crispiness.

Ingredients for Eggplant Rolls

  • 3 large eggplants
  • coarse salt
  • flour as needed

For frying:

  • canola oil as needed

For the filling:

  • 10½ ounces (300 grams) ground walnuts
  • 4-5 garlic cloves crushed
  • ½ chili peppers chopped (or to taste)
  • 1 red onion chopped
  • Pinch of hot paprika
  • Pinch of turmeric
  • ¼ bunch cilantro chopped
  • 1 tablespoon dill leaves chopped
  • 1 tablespoon basil leaves chopped
  • 1 tablespoon mint leaves chopped
  • ¼ cup (60ml) white wine vinegar (or to taste)
  • Seeds from ½ pomegranate
  • Salt to taste


  • 1. Slice the eggplants lengthwise into 0.2-inches/ 5mm slices. Sprinkle the coarse salt over them and place them in a colander for 30 minutes. Rinse and dry.

  • 2. Heat the oil in a skillet. Flour the eggplant slices and fry them on both sides until golden brown. Transfer to a plate lined with towel paper.

  • 3. Mix all the ingredients together until they form a spreadable paste, similar in texture to hummus. If the paste is too thick, dilute it with a little water. Spread the filling on the fried eggplant slices and roll them into rolls. To allow the flavors to meld, refrigerate the rolls for an hour before serving.

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This recipe is courtesy of the “HaShulchan” website

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.