Description
These Savory Georgian Eggplant Rolls combine tender roasted eggplant strips with a rich, flavorful walnut and spice blend. This traditional dish features a smooth walnut dip seasoned with garlic, Georgian spices, and a touch of acidity from white wine vinegar, garnished with vibrant pomegranate seeds. Perfect as an appetizer or party snack, it offers a unique taste that will impress guests and brings authentic Georgian flavors to your table.
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 (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 (A traditional Georgian spice mix)
- 0.5 teaspoon ground coriander (For earthy notes)
- 2 teaspoons white wine vinegar (To balance flavors)
- 3 tablespoons pomegranate seeds (For visual appeal and flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and lightly coat a baking tray with cooking spray to prevent the eggplant from sticking during roasting.
- Prepare Eggplant: Slice the eggplants into thin strips about ¼ inch thick. Arrange them evenly on the baking tray and season both sides with salt and freshly cracked black pepper.
- Roast Eggplants: Place the tray in the preheated oven and roast the eggplant strips for 25-30 minutes, flipping them halfway through to ensure even caramelization and tenderness.
- Make Walnut Dip: Once roasted, transfer the eggplant strips to a food processor. Add walnuts, very hot water, minced garlic, khmeli suneli, ground coriander, and white wine vinegar. Blend all ingredients until you get a smooth, creamy consistency.
- Adjust Seasoning: Taste the dip and season further with salt and black pepper as needed to balance the flavors perfectly.
- Serve: Spoon the walnut eggplant dip into a serving bowl and garnish with the fresh pomegranate seeds for a burst of color and flavor. Serve alongside pita chips or fresh vegetables for dipping and enjoy!
Notes
- For a nut-free version, replace walnuts with sunflower seeds.
- Slicing eggplants evenly ensures uniform roasting.
- Make sure to flip eggplant strips halfway during roasting for even cooking.
- Use freshly cracked black pepper for optimal flavor.
- This dish pairs well with pita chips, warm bread, or fresh sliced veggies.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pomegranate seeds add both visual appeal and a fresh burst of flavor.
