Description
These Savory Georgian Eggplant Rolls are a delightful appetizer perfect for any gathering. Roasted eggplant strips are blended with walnuts and traditional Georgian spices to create a smooth, flavorful dip garnished with pomegranate seeds for a burst of sweetness and color. Easy to prepare and packed with rich, nutty flavors, this dish will impress your guests and adds a unique twist to your appetizer menu.
Ingredients
Scale
Eggplants
- 2 medium eggplants (opt for firm varieties)
- 1 teaspoon salt (use sparingly)
- 1 teaspoon freshly cracked black pepper
- 1 spray cooking spray (to prevent sticking)
Walnut Dip
- 150 grams walnuts (or substitute with sunflower seeds for a nut-free version)
- 100 ml very hot water (for smoothing the dip)
- 2 cloves garlic, minced
- 1 teaspoon khmeli suneli (traditional Georgian spice mix)
- 0.5 teaspoon ground coriander
- 2 teaspoons white wine vinegar
- Salt and freshly cracked black pepper, to taste
Garnish
- 3 tablespoons pomegranate seeds (for visual appeal and flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking tray by spraying it with cooking spray to prevent sticking.
- Slice Eggplants: Carefully slice the eggplants into strips about ¼ inch thick to ensure even roasting and easy rolling later.
- Season Eggplants: Lightly season the eggplant slices with salt and freshly cracked black pepper for flavor.
- Roast Eggplants: Place the eggplant slices on the prepared baking tray and roast them in the oven for 25-30 minutes, flipping them halfway through to ensure even cooking and tenderness.
- Prepare Walnut Dip: Transfer the roasted eggplant slices to a food processor along with the walnuts, very hot water, minced garlic, khmeli suneli, ground coriander, and white wine vinegar. Blend the mixture until smooth and creamy.
- Adjust Seasoning: Taste the dip and adjust seasoning by adding more salt and black pepper as needed to balance the flavors perfectly.
- Serve and Garnish: Transfer the walnut dip into a serving bowl and garnish with vibrant pomegranate seeds for a burst of color and sweet flavor. Serve alongside pita chips or fresh vegetables for dipping.
Notes
- You can substitute walnuts with sunflower seeds to make the recipe nut-free.
- Make sure to slice the eggplant evenly for uniform roasting and texture.
- Use freshly cracked black pepper for the best flavor impact.
- Adjust the amount of hot water to achieve your preferred dip consistency.
- The pomegranate seeds add not only flavor but also a beautiful visual contrast, making the dish more appetizing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
