Walnut & Herb Stuffed Eggplant Rolls- Great for Passover!
Georgian Jews arrived in Israel the 1970’s, but their cuisine only became a delicious part of Israel’s culinary life in recent years. This is one of their favorite dishes.
Note: Serve 2 pieces per person as a first course, 3 or more as a main course. Kosher for Passover, this dish is also great throughout the year.
Makes about 12- pieces
2-3 medium eggplant
Olive oil for brushing
2 cups walnut halves
2 medium garlic cloves, pressed (1 tablespoon)
Half teaspoon white or red wine vinegar
1/3 cup chopped onion
Scant quarter teaspoon ground coriander
1 teaspoon salt or more to taste
1 small dried hot pepper or cayenne to taste
1/2 cup packed chopped cilantro
1/3 cup packed chopped fresh Italian parsley
Pomegranate syrup to garnish (optional)
1. Cut the stem end off the eggplant, and slice lengthwise into 1 ½ cm slices. Sprinkle both sides with a little coarse salt and pepper and rub in. Let stand for 10 minutes, rinse off and pat dry.
2. Lay the eggplant slices in a parchment paper lined pan, brush with olive oil on both sides and bake on both sides till golden brown. Remove and place between two sheets of paper towels to absorb excess oil. Set aside.
3. Finely grind the walnuts to a powder in a food processor. Add the rest of the ingredients, blending until the paste forms a ball. Lay the eggplant slices on a work surface and place 2 or more tablespoons of filling (depending on type of eggplant), at the base. Carefully roll up from the bottom into a compact roll. Place on a serving platter decorated with fresh greens if desired, and serve with a sprinkling of pomegranate syrup if desired.