Eggplant Rolls with Walnut “Meat”

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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.

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Eggplant Rolls with Walnut “Meat”

By Diane Kochilas

Prep Time 25

Cook Time 20

Servings

Meze / Starters, Recipes, Season #5, Vegan, Vegetables

Prep Time 25

Cook Time 20

Servings

Meze / Starters, Recipes, Season #5, Vegan, Vegetables

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.

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

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.

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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.

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Eggplant Rolls with Walnut “Meat”