BAKED EGGPLANT ROLLS WITH A WALNUT AND HERBS FILLING (VEGAN)

No ratings yet

TIPS GRILLING EGGPLANT SLICES One of the best varieties for recipes like the above is globe/ American eggplant although you can find that it works in all varieties of eggplants available. Choose small or medium eggplants as the larger ones tend to contain more seeds. Brushing each slice generously with extra virgin olive oil is particularly important for caramelization -meaning an excellent look and an even better flavor when grilled. Flip the slices and repeat with olive oil. If you don’t have a sauce to top your eggplant slices, make sure you add oregano, thyme and garlic on both sides of these slices. The result is extra flavorful eggplant slices that need no sauce!

No ratings yet

BAKED EGGPLANT ROLLS WITH A WALNUT AND HERBS FILLING (VEGAN)

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Dairy Free, Gluten Free, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet, Vegan, Vegetables, Vegetables

Prep Time 15

Cook Time 20

Servings

Dairy Free, Gluten Free, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, The Ikaria Diet, Vegan, Vegetables, Vegetables

Ingredients

2 medium eggplants
2 Tbsp crushed walnuts
1 tbsp chopped parsley leaves
2 garlic cloves crushed
1 Tbsp red pepper flakes
3 Tbsp extra virgin Greek olive oil plus extra for brushing
Sea salt and freshly ground black pepper
2 Tbsp petimezi grape molasses
1 to mato coarsely chopped, to serve

Instructions

Spread the walnuts on a dry skillet and heat over low-medium flame to toast lightly. Remove from the skillet, transfer to a plate and let cool.
Add the walnuts to a pestle and mortar, and stir in the parsley, garlic, and chili flakes. Add 2 tablespoons of olive oil, and a teaspoon of petimezi, and season with salt and pepper. It should have a creamy texture, so add a teaspoon more olive oil in case it’s necessary. Set aside for the flavors to meld.
Preheat the oven to 375˚F/180˚ C. Remove the stem from the eggplants and carefully cut each lengthwise into thin slices, about ⅛-inch thick. Discard the skin side slices. Brush each slice generously with olive oil on both sides and season. Lay the slices on a parchment-lined baking tray and cook until completely soft on both sides, about 12 minutes. Set aside while you cook the remaining ones.
Spread the eggplant slices with the walnut stuffing and roll into cylinders. You can use toothpicks to keep the rolls together. Serve at room temperature, drizzled with petimezi and a spoonful or two of the chopped tomatoes.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

BAKED EGGPLANT ROLLS WITH A WALNUT AND HERBS FILLING (VEGAN)