Eggplant Rolls with Walnut “Meat”

Name: Eggplant Rolls with Walnut “Meat”
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 ½ cup walnuts; 2 –3 large garlic cloves; 1 –2 Tbsp lemon juice; 4 medium eggplants; ½ tsp ground coriander; 1 scant tsp cumin powder; ½ tsp ground fennel seeds; 1/2 tsp smoked paprika; 2 tsp pomegranate molasses or petimezi; ½ cup chopped parsley leaves; ½ cup chopped mint leaves; 3 Tbsp extra virgin Greek olive oil plus extra for brushing; Sea salt and freshly ground black pepper; For garnish: 1 cup pomegranate seeds (½ cup fresh mint, ½ cup fresh parsley, 1 Tbsp pink peppercorns)

Eggplant Rolls with Walnut “Meat” offer a vibrant, plant-forward bite inspired by Greek Aegean longevity cooking. Smoky eggplant and herby walnut filling come together in a vegan dish featured in My Greek Table: The Foods of Longevity. Finished with pomegranate, mint, and parsley, these Mediterranean rolls are perfect as a main or starter. Try Baked Vegetable Orzo Casserole – Yiouvetsi, Fakorizo – Greek Lentil Rice, or Quinoa with Corn Salad and Pistachios as complementary dishes.

RATING

SERVES

PREP TIME

25 min

COOK TIME

20 min

RECIPES

Meze / Starters

Season #5

Vegan

Vegetables

Print Recipe

Ingredients

1 ½ cup walnuts
2 –3 large garlic cloves
1 –2 Tbsp lemon juice
4 medium eggplants
½ tsp ground coriander
1 scant tsp cumin powder
½ tsp ground fennel seeds
1/2 tsp smoked paprika
2 tsp pomegranate molasses or petimezi
½ cup chopped parsley leaves
½ cup chopped mint leaves
3 Tbsp extra virgin Greek olive oil plus extra for brushing
Sea salt and freshly ground black pepper
For garnish: 1 cup pomegranate seeds ½ cup fresh mint, ½ cup fresh parsley, 1 Tbsp pink peppercorns

Instructions

Toast walnuts in dry pan or oven at 320°F/160°C until golden. Cool. Grate garlic; add lemon juice if softer flavor desired.
Slice eggplants lengthwise to 1 cm. Brush with oil and grill 10 min/side until charred and soft, or roast in oven. Cool.
Pulse walnuts, coriander, cumin, fennel, paprika, petimezi, parsley, mint, salt, and pepper until coarse. Add 4 Tbsp warm water for texture.
Place heaping teaspoon filling at wide end of eggplant slice; roll up tightly. Secure with toothpicks if needed.
Serve arranged on platter, garnished with mint, parsley, pomegranate, and pink peppercorns.

Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online class “Baked Vegetable Classics!”

Notes

Packed with plant-based protein, omega-3s, and antioxidant-rich ingredients, these rolls capture Mediterranean Blue Zone nutrition and vegan Greek cooking.

Nutrition Facts

Eggplant Rolls with Walnut “Meat”

Amount Per Serving

Calories 320 Calories from Fat 198

% Daily Value*

Fat 22g34%

Fiber 7g29%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.