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Stuffed eggplants



I was first introduced to this amazing dish, by my former colleague Maya. Maya was born in Georgia and introduced me to many yummy treats from their cuisine. This eggplant rolls are so delicious, you won't be able to stop eating them. The hot green peppers adds some spicy kick to it, and the walnuts gives it a warm earthy flavor. So good. Makes a beautiful yummy addition to any festive table. The filling can also be eaten as pesto spread on bread or crackers.


Ingredients

3 large eggplants sliced super thin, lengthwise.

2- 3 cups walnuts

1 bunch cilantro, thoroughly washed - leave few leaves for garnish.

4-5 garlic cloves

2-3 tablespoons vinegar.

½ -2 jalapeno peppers - depend on how hot you want it.

½ cup olive oil.

Salt to taste.

Optional - pomegranate seeds and pomegranate syrup, to serve.


Instructions

  1. Preheat the oven to 400°f/200°c.

  2. Place parchment paper on a baking sheet and spray/brush with oil.

  3. Brush the eggplants with olive oil and arrange them on the baking sheets.

  4. Bake for few min (7-15) till golden on both sides (flip if needed). Make sure not to burn it, since it's really thin. Cool.

  5. Place all the rest of the ingredients in the food processor, and blend well, to uniform paste.taste and add more salt if needed. I dare you to stop tasting it - it's so yummy 😄

  6. Place about 2 tablespoons of the spread on one end of the eggplant, and roll.

  7. Place nicely on a plate, sprinkle some pomegranate seeds and chopped cilantro leaves, and drizzle with pomegranate syrup.

Enjoy 😋

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