Georgian Walnut-Stuffed Eggplant Rolls

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A classic Georgian cold appetizer of pan-fried eggplant slices rolled around a savory paste of walnuts, garlic, herbs, and tart pomegranate juice. Served chilled, these make a stunning centerpiece on any meze board alongside bread, cheese, and pickles.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 41 gFat
• 4.5 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 5 gSugar
• 9 gProtein
• 340 mgSodium
• 560 mgPotassium
• 95 mgCalcium
• 2.4 mgIron
• 9 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the eggplant

• 2 long, slim eggplants (about 1.5 lb / 700 g), trimmed
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 cup neutral oil (sunflower or canola), for frying
• 1/4 tsp freshly ground black pepper

For the walnut filling

• 1 1/2 cups (150 g) shelled walnuts
• 4 garlic cloves, peeled
• 1 cup packed fresh cilantro leaves plus 2 tbsp chopped parsley
• 1 tsp ground coriander
• 1/2 tsp blue fenugreek (utskho suneli), optional
• 1/3 cup pomegranate juice or red wine vinegar
• 3-4 tbsp cold water, as needed
• 3/4 tsp fine salt

To finish

• 1/3 cup pomegranate seeds
• 2 tbsp pomegranate molasses, for drizzling
• 2 tbsp toasted slivered walnuts, optional
• Extra cilantro leaves, for garnish

Directions

1. Slice the eggplants lengthwise into 1/4-inch-thick planks. Sprinkle both sides with the salt, arrange in a single layer on a tray, and let sit 15 minutes to draw out bitterness and moisture.
2. Pat the planks very dry with paper towels and season lightly with black pepper.
3. Meanwhile, pulse the walnuts in a food processor until finely ground but not pasty. Add garlic, cilantro, parsley, ground coriander, blue fenugreek, salt, and pomegranate juice; process to a thick spreadable paste, streaming in water 1 tablespoon at a time as needed.
4. Heat about 1/2 inch of oil in a large skillet over medium heat. Fry the eggplant planks in batches, 2-3 minutes per side, until deeply golden and tender. Transfer to a paper-towel-lined tray.
5. Spread about 1 heaping tablespoon of walnut paste evenly over each fried slice, leaving a small border on all sides.
6. Roll each slice tightly from short end to short end and place seam-side down on a serving platter.
7. Cover and chill for at least 30 minutes (up to 6 hours) to let the flavors meld. Just before serving, drizzle with pomegranate molasses and scatter pomegranate seeds, slivered walnuts, and cilantro over the rolls.

Cook’s Notes

• Choose slim, long eggplants (Italian, graffiti, or Japanese varieties); globe eggplants can be used but trim into neat, evenly sized rectangles so they roll cleanly.
• Don't skip the 15-minute salt rest – it pulls out bitterness and excess water, so the planks soak up noticeably less oil during frying.
• Blue fenugreek (utskho suneli) is signature to Georgian cooking; if unavailable, add an extra 1/2 tsp ground coriander plus a pinch of fenugreek.
• Make the rolls 4-6 hours ahead and keep covered in the fridge – the flavors deepen dramatically as the walnuts absorb the pomegranate juice.
• Serve as a centerpiece with a Georgian spread of khachapuri, pickles, fresh herbs, and sliced cheese for an authentic meze table.

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