Savory Georgian Eggplant Rolls That Wow at Every Gathering

Enjoy Savory Georgian Eggplant Rolls as a stunning vegetarian appetizer that combines roasted eggplants and walnuts for a delightful flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 rolls

Course: Appetizer

Cuisine: Georgian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggplant Rolls

2 medium Eggplants Opt for firm varieties.
1 teaspoon Salt Use sparingly.
1 teaspoon Black Pepper Freshly cracked for best flavor.
1 spray Cooking Spray To prevent sticking.

For the Walnut Dip

150 grams Walnuts Substitute with sunflower seeds for a nut-free version.
100 ml Very Hot Water For smoothing the dip.
2 cloves Garlic Minced.
1 teaspoon Khmeli Suneli A traditional Georgian spice mix.
0.5 teaspoon Ground Coriander For earthy notes.
2 teaspoons White Wine Vinegar To balance flavors.

For the Garnish

3 tablespoons Pomegranate Seeds For visual appeal and flavor.

Equipment

Baking tray
Food processor

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and prepare a baking tray with cooking spray.
Slice the eggplants into strips, about ¼ inch thick, and season with salt and black pepper.
Roast the eggplants for 25-30 minutes, flipping halfway for even cooking.
Transfer roasted eggplants to a food processor with walnuts, hot water, garlic, khmeli suneli, ground coriander, and vinegar. Blend until smooth.
Taste and adjust seasoning with salt and pepper as needed.
Serve the walnut dip in a bowl and garnish with pomegranate seeds. Enjoy with pita chips or fresh veggies.

Nutrition

Serving: 1rollCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

These rolls can be served at room temperature for up to 2 hours and can be stored in the fridge for up to 3 days.

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