Georgian Eggplant Rolls with Walnuts



Easy and healthy vegan appetizer: Georgian Eggplant Rolls with Walnut Filling. You only need three ingredients and a bit of spices to make it! Great idea for party finger food.


  • 3 medium-sized eggplants
  • salt
  • black pepper
  • cooking spray (1:5 ratio of olive oil and water)
  • 150 grams or 1 1/2 cups walnuts
  • 100 ml or 1/2 cup very hot water
  • 2 cloves garlic
  • 1 teaspoon khmeli suneli (a mixture of ground fenugreek seeds,coriander, dill, celery, parsley, basil, savory and black peppercorns)
  • 1/2 teaspoon ground coriander
  • 2 teaspoons white wine vinegar
  • 3 tablespoons pomegranate seeds to serve
  • Remove All from Shopping List


    1. Preheat the oven to 180 ºC or 350 ºF.
    2. Slice your eggplants lengthwise with a sharp knife. Spray the baking tray with cooking spray and arrange eggplant slices on it. You might need more than one baking tray for this amount of eggplants. Spray them with cooking spray, sprinkle with salt and black pepper and put them in the oven for 15 minutes. Flip them over and bake for 15 more minutes. Remove from the oven and let cool..
    3. Meanwhile prepare the filling: crush the walnuts with a mortar and pestle. Chop garlic and add it to the walnuts. Add khmeli suneli and ground coriander, white wine vinegar, salt and pepper. Mix everything and start to pour hot water in the bowl, stirring constantly, until you like the consistency. Don't pour all the water stated above at once.
    4. Fill each eggplant slice with 1-2 heaped teaspoons of the walnut mixture and roll. Optional: garnish with pomegranate seeds. Enjoy!
    Did you make this?