Walnut & Herb Stuffed Grilled Eggplant Rolls
This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.
Yield
18 servingsPrep
15 minCook
4 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
eggplant
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
vegetable oil
|
|
| 16 | ounces |
walnuts
halved, 1 pound |
|
| 3 | cloves |
garlic
or as needed, minced |
|
| ¾ | teaspoon |
white wine vinegar
|
|
| ½ | cup |
onions
chopped |
|
| ½ | teaspoon |
coriander
or to taste, ground |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| ⅔ | cup |
cilantro
freshly chopped |
|
| ¼ | cup |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
eggplant
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
walnuts
halved, 1 pound |
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 3.8 | ml |
white wine vinegar
|
|
| 118 | ml |
onions
chopped |
|
| 2.5 | ml |
coriander
or to taste, ground |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 158 | ml |
cilantro
freshly chopped |
|
| 59 | ml |
parsley leaves
freshly chopped |
|
Directions
Cut stem end off eggplant and cut lengthwise into ½-inch thick slices.
Sprinkle both sides with salt and black pepper and rub the seasoning into slices.
Set aside for 10 minutes, then rinse slices and pat dry. Set aside.
Heat grill or grill pan over medium-high heat.
Brush eggplant slices on both sides with oil.
Grill on both sides until softened and lightly browned, 1 minute per side, check often to prevent burning.
Place on parchment-lined baking sheet.
Grind walnuts to a fine powder in a food processor.
Add garlic, vinegar, onion, coriander, salt, pepper, red pepper flakes, cilantro and parsley and combine to make filling.
Season with more salt, pepper and red pepper flakes if needed. This makes a generous cup filling.
Lay eggplant slices on work surface and place 1 to 2 tablespoons filling at base (the amount of filling will depend on type and thickness of the eggplant).
Carefully roll from bottom into compact roll.
Arrange on serving platter that covered with mixed greens.
