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Creamy Walnut-Stuffed Eggplant Rolls

Yields1 Serving

Creamy Walnut-Stuffed Eggplant Rolls

 Extra-virgin olive oil cooking spray
 1 Medium-sized eggplant
 ½ cup Walnuts
 ¼ cup Hot Water
 1 Garlic Clove
 1 tsp Ground Coriander
 ½ tsp Khmeli Suneli (a ground mixture of savory, coriander, fenugreek seeds, celery, dill, black peppercorns, parsley, and basil)
 1 tsp White Wine Vinegar
 Salt and black pepper to taste
 1 tbsp Pomegranate seeds
1

Preheat the oven to 350 °F

2

Slice the eggplants lengthwise with a sharp knife. Brush the baking tray with olive oil and arrange eggplant slices on it

3

Season the eggplants with salt, black pepper, and olive oil spray. Bake on each side for 15 minutes

4

Add walnuts, garlic cloves, khmeli suneli, salt and pepper, white wine vinegar and ground coriander to a food processor and process until well combined

5

Empty in a bowl with the help of a spatula and add hot water slowly, constantly stirring, to mix everything

6

Now fill each eggplant slice with 2 heaped tsp. of this mixture and roll

7

Sprinkle with pomegranate seeds and serve

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories302
% Daily Value *
Total Fat 23g30%
Total Carbohydrate 18g7%
Protein 10g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.