Eggplant rolls with walnut filling
This recipe for eggplant rolls with a mouthwatering walnut filling is a game-changer in the world of low-carb cuisine. With each bite, you’ll experience a delightful combination of textures and flavors that will satisfy your cravings and keep you coming back for seconds. Get ready for a taste sensation like no other!
Table of Contents
The Health Benefits of Eggplant Rolls
Not only will you enjoy the flavors and textures of these eggplant rolls, but you’ll also be nourishing your body with essential nutrients. By incorporating this dish into your meal repertoire, you can indulge in a delicious meal while getting the health benefits that come along with it.
- Eggplants are a great source of fiber, which aids in digestion and helps keep you feeling full for longer.
- Rich in antioxidants, specifically anthocyanins, which give them their vibrant purple hue. These powerful antioxidants help protect your cells from damage caused by harmful free radicals, reducing the risk of chronic diseases like heart disease and certain cancers.
- Walnut filling in these rolls adds to the nutritional value. Walnuts are packed with heart-healthy fats, like omega-3 fatty acids, which have been shown to decrease inflammation and support brain health. They also provide a good amount of protein and fiber, making them a satisfying addition to this recipe.
Are eggplant rolls keto-friendly?
The two main ingredients of this recipe are eggplants (3 g of net carbs/100 g) and walnuts (7 g of net carbs/100 g), which are keto-friendly. All other ingredients in this recipe are also keto-friendly.
‘The traditional recipe calls for some exceptions, such as date syrup or pomegranate molasses, but we will omit this step to keep the recipe keto-friendly.
Why you will love this recipe
- Easy to make
- Delicious appetizer
- Savory, salty, bright taste & creamy texture
- Keto friendly, 1.6 g of net carbs per serving
- One of the best ways to eat eggplants
- Gluten-free, dairy-free, sugar-free
- Incredible way to surprise your guests!
How to make walnut-stuffed eggplant rolls?
Ingredients
3 medium eggplants, 1 kg (35 oz). Select firm and glossy eggplants that are smooth to the touch. This indicates they are ripe and have a good texture for slicing. Avoid any eggplants with soft spots or blemishes as they may affect the overall taste and appearance of the rolls.
200 g (7 oz) shelled walnuts. Use fresh walnuts without signs of spoilage. Try to get rid of all bad walnuts before crushing them.
2 garlic cloves
1-2 tsp. salt. Use more or less salt if you want, regulate by taste
2 tbsp. olive oil to brush the eggplant slices.
several tablespoons of water to regulate the consistency of the filling.
bunch of parsley/cilantro. It is not necessary to add greens, so you can omit this step if you wish.
2 tsp. lemon juice to add a touch of sourness to the filling, you can omit this step if you want.
Spices* see notes below
To serve:
Handful of pomegranate seeds or pickled red onions* optional
Spices
Traditional recipes of Georgian rolls use a combination of different spices called khmeli-suneli. It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek (utskho suneli), summer savory, bay leaf, mint, and marigold.
Ideally, you would use khmeli-suneli, so use it if you can find one. However, I will offer an option with more easily available spices, so everyone can enjoy this recipe.
You can use combination of these spices instead of khmeli-suneli:
- 1-2 tsp. paprika/ smoked paprika
- 1/4 tsp. ground black pepper
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander powder
If you have khmeli-suneli, use this combination of spices:
- 1/2 tbsp. khmeli-suneli
- 1 tsp. paprika/ smoked paprika
- 1/4 tsp. ground black pepper
Recommended tools
Oven/ grill pan/ pan. In this recipe, I use the oven to bake the slices. It is much more effortless, and also you don’t need that much oil in this case. But you can prepare eggplant slices by frying them in the pan as well.
Big baking sheet
Parchment paper/foil/silicone mat to prevent eggplants from sticking to the surface
Sharp knife & cutting board to slice the eggplants
Vegetable peeler to remove the skin of the eggplants* optional
Food processor/blender to grind the walnuts and make the filling
Mortar and pestle* optional to grind the spices and walnuts
Toothpicks or Skewers* optional, to serve
Step-by step instructions
Eggplant Slices
- Use a vegetable peeler or a knife to remove the edges of the eggplant from two opposite sides. Cut off the top and the bottom of the eggplants. Cut the eggplant lengthwise into thin strips, approximately 7 mm (¼ inch) thick.
- Rub the strips with salt and let them to sit for 15 minutes. This step helps to draw out excess moisture and bitterness from the eggplant.
- After 15 minutes, take several strips of eggplant and fold them together. Carefully squeeze them with twisting movements to remove any excess moisture.
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Brush both sides of the eggplant strips with oil and place them on a baking sheet lined with baking paper.
- Bake the eggplant strips in the preheated oven for about 20-30 minutes or until they turn golden brown. The time will depend on the thickness of the eggplants, so keep an eye on them towards the end, after 20 minutes of baking.
- You will need to bake them one baking sheet at a time ideally. If you want to bake them simultaneously you will have to change the position of them while baking.
- Once done, remove them from the oven and let them cool down.
Walnut filling
While the eggplants are cooling, prepare the filling.
Step 1
First of all, you need to crush the walnuts*. There are several options on how you can do it:
- use a knife and cut them finely;
- put nuts in a plastic zip-lock bag and crush them with a rolling pin;
- grind in a meat grinder;
- blend with a blender/ food processor.
Step 2
In a bowl/food processor, add crushed walnuts, salt, garlic, and spices. Grind the ingredients until you get a fine, nutty mass.
Step 3
Add lemon juice and water to the nut mixture, adjusting the water amount to reach the right consistency. The filling should not be too runny, think of cream cheese/pate consistency while doing it.
Step 4
Chop the parsley/ cilantro finely. Add to nut mass and mix together.
Assembling the eggplant rolls
Now it’s time to assemble the rolls.
- Take one strip of the baked eggplant and place a spoonful of the walnut filling on its wider edge. Carefully roll the eggplant strip around the filling to create a neat roll.
- If desired, you can sprinkle some pomegranate seeds on top of the rolls for added flavor and a colorful presentation.
Enjoy your delicious keto-friendly Georgian eggplant rolls! They make a delightful appetizer or snack for any occasion.
How to store Georgian eggplant rolls?
To store: carefully place the eggplant rolls into the airtight container, and store in the fridge for 2-3 days.
Video recipe
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Eggplant rolls with walnut filling
Discover the secret to creating delicious keto eggplant rolls with a flavorful walnut filling. Get ready for a taste sensation like no other!
Ingredients
- 3 medium eggplants, 1 kg (35 oz)
- 200 g (7 oz) shelled walnuts
- 1-2 garlic cloves
- Salt, to taste
- 2 tbsp. olive oil
- several tablespoons of water
- bunch of parsley/cilantro (optional)
- 2 tsp. lemon juice
- 1 tsp. paprika/ smoked paprika
- 1/4 tsp. ground black pepper
- 1/2 tbsp. khmeli-suneli OR (1 tsp. ground cumin + 1 tsp. ground coriander powder)
Instructions
Eggplant slices
- Use a vegetable peeler or a knife to remove the edges of the eggplant from two opposite sides. Cut off the top and the bottom of the eggplants. Cut the eggplant lengthwise into thin strips, approximately 7 mm (¼ inch) thick.
- Rub the strips with salt and let them to sit for 15 minutes. This step helps to draw out excess moisture and bitterness from the eggplant.
- After 15 minutes, take several strips of eggplant and fold them together. Carefully squeeze them with twisting movements to remove any excess moisture.
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Brush both sides of the eggplant strips with oil and place them on a baking sheet lined with baking paper.
- Bake the eggplant strips in the preheated oven for about 20-30 minutes or until they turn golden brown. The time will depend on the thickness of the eggplants, so keep an eye on them towards the end, after 20 minutes of baking.
- You will need to bake them one baking sheet at a time ideally. If you want to bake them simultaneously you will have to change the position of them while baking.
- Once done, remove them from the oven and let them cool down.
Walnut filling.
While the eggplants are cooling, prepare the filling.
- First of all, you need to crush the walnuts*. You can skip this step if using a food processor.
- In a bowl/food processor, add crushed walnuts, salt, garlic, and spices. Grind the ingredients until you get a fine, nutty mass.
- Add lemon juice and water to the nut mixture, adjusting the water amount to reach the right consistency. The filling should not be too runny, think of cream cheese/pate consistency while doing it.
- Chop the parsley/ cilantro finely. Add to nut mass and mix together.
Assembling the eggplant rolls
- Take one strip of the baked eggplant and place a spoonful of the walnut filling on its wider edge. Carefully roll the eggplant strip around the filling to create a neat roll.
- If desired, you can sprinkle some pomegranate seeds on top of the rolls for added flavor and a colorful presentation.
Enjoy your delicious keto-friendly Georgian eggplant rolls! They make a delightful appetizer or snack for any occasion.
Notes
There are several options on how you can crush the walnuts:
- use a knife and cut them finely;
- put nuts in a plastic zip-lock bag and crush them with a rolling pin;
- grind in a meat grinder;
- blend with a blender/ food processor.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 9.4gSaturated Fat: 1gCarbohydrates: 4.8gNet Carbohydrates: 1.6gFiber: 3.2gSugar: 1.7gProtein: 2.4g