Armenian Eggplant and Walnut Rolls
Tender ribbons of fried or baked eggplant are rolled around a creamy, savory filling of walnuts, garlic, and herbs, often brightened with pomegranate seeds. These make for an elegant appetizer or a light main course.
🧂 Ingredients
- 2 medium Eggplants(about 1.5 lbs total, sliced lengthwise into 1/4-inch thick strips)
- 4 tbsp Olive oil(for frying or brushing)
- 1 cup Walnuts(finely chopped or ground)
- 2 cloves Garlic(minced)
- 0.25 cup Fresh dill(finely chopped)
- 1 tbsp Lemon juice
- 1 tsp Salt(plus more for salting eggplant)
- 0.5 tsp Black pepper
- 0.5 cup Pomegranate seeds(for garnish)
👨🍳 Instructions
- 1
Preheat oven to 375°F (190°C) if baking the eggplant. If frying, heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
💡 Tip: Alternatively, eggplant can be grilled. - 2
Brush eggplant slices with olive oil (if baking) and season lightly with salt. Bake for 45-60 minutes, or until softened and lightly browned. If frying, fry eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- 3
While eggplant cools, prepare the filling. In a bowl, combine the chopped walnuts, minced garlic, chopped dill, lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
- 4
Lay an eggplant slice flat. Spoon about 1-2 tablespoons of the walnut mixture onto one end of the slice. Roll up the eggplant tightly.
- 5
Arrange the rolled eggplants on a serving platter, cut-side down. Garnish generously with pomegranate seeds and a sprig of fresh dill.
💡 Pro Tips
- ✓For a creamier filling, you can add 1/4 cup of ricotta cheese, sour cream, or Greek yogurt to the walnut mixture.
- ✓These rolls can be made ahead of time and are best served at room temperature.
- ✓Ensure eggplant slices are not too thick, or they will be difficult to roll.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of curry powder or cinnamon to the walnut filling for a different flavor profile.
- Use toasted walnuts for a deeper flavor.
- Substitute cilantro or parsley for dill.