Appetizer

Eggplant Rolls with Walnut Filling

Tender browned eggplant rolls with a thick filling of walnuts, garlic, cilantro, coriander, and wine vinegar.

What you’ll need

• Eggplant: 600 g
• Walnuts: 160 g
• Garlic: 15 g
• Cilantro: 25 g
• Red wine vinegar: 20 ml
• Ground coriander: 4 g
• Khmeli suneli: 3 g
• Water: 40 ml
• Vegetable oil: 60 ml
• Salt: 7 g
• Pomegranate seeds: 50 g

How to make it

1. Trim the eggplants and slice lengthwise into 12-16 sheets 4-5 mm thick. Sprinkle with 4 g salt, drain for 20 minutes, and blot very thoroughly.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.