Description
Discover the delightful flavors of Savory Georgian Eggplant Rolls, a unique appetizer featuring roasted eggplant slices filled with a creamy walnut and spice blend. This recipe combines traditional Georgian spices and fresh ingredients to create a dish that impresses at any gathering with its rich, nutty taste and beautiful presentation.
Ingredients
Scale
Eggplant and Seasoning
- 2 medium eggplants (opt for firm varieties)
- 1 teaspoon salt (use sparingly)
- 1 teaspoon freshly cracked black pepper
- 1 spray cooking spray (to prevent sticking)
Walnut Filling
- 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 (traditional Georgian spice mix)
- 0.5 teaspoon ground coriander (for earthy notes)
- 2 teaspoons white wine vinegar (to balance flavors)
Garnish
- 3 tablespoons pomegranate seeds (for visual appeal and flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking tray by spraying it lightly with cooking spray to prevent the eggplant from sticking during roasting.
- Prepare Eggplant Slices: Slice the eggplants into approximately ¼ inch thick strips. Season the slices evenly with salt and freshly cracked black pepper to enhance their natural flavor.
- Roast Eggplants: Arrange the eggplant slices on the prepared baking tray and roast them in the oven for 25-30 minutes. Flip the slices halfway through cooking to ensure they roast evenly and develop a tender, golden texture.
- Make Walnut Filling: Once roasted, transfer the eggplant slices to a food processor along with walnuts, very hot water, minced garlic, khmeli suneli, ground coriander, and white wine vinegar. Blend the mixture until smooth and creamy, which forms the distinctive Georgian walnut dip filling.
- Adjust Seasoning: Taste the walnut dip and adjust the seasoning if needed by adding more salt or pepper to suit your preference.
- Serve and Garnish: Spoon the walnut dip into a serving bowl and garnish with pomegranate seeds to add a burst of color and a hint of sweetness. Serve the eggplant rolls alongside pita chips or fresh vegetables for an impressive appetizer.
Notes
- For a nut-free version, substitute walnuts with sunflower seeds.
- Be sure to flip the eggplant strips halfway during roasting for even cooking and texture.
- Khmeli suneli is a key Georgian spice blend; if unavailable, try using a mix of ground fenugreek, coriander, and dried herbs.
- The very hot water helps soften and smooth the walnut dip for better spreadability.
- Pomegranate seeds not only garnish but also provide a pleasant crunch and subtle tartness to balance the rich filling.
- Serve with pita bread or fresh veggies for an authentically styled Georgian appetizer experience.
