Eggplant Rolls with Cheese and Walnuts (Badrijani-Style Rolls)

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Free from 12 of 14 · 2 swaps available

Salad Lunch Dinner Eastern Europe Medium

45 min 280 kcal 9g protein

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Eggplant Rolls with Cheese and Walnuts (Badrijani-Style Rolls)

Did you know?

Walnuts are central to many Georgian savoury dishes, especially appetisers served for feasts known as supra.

Ingredients

Servings:

Aubergines 2 pieces sliced lengthways
Cream Cheese 180 g softened ↻ Milk → Dairy-Free Cream Cheese
Walnuts 80 g finely chopped ↻ Tree nuts → Toasted Sunflower Seeds
Garlic 2 pieces crushed
Fresh Coriander 2 tbsp chopped optional
Lemon Juice 1 tbsp freshly squeezed
Sunflower Oil 2 tbsp for cooking
Salt 1 pinch to season

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Method

Slice the aubergines lengthways, salt lightly, and let them stand until they release moisture.

Pat the slices dry and pan-fry or bake them until soft and flexible.

Mix the cream cheese, walnuts, garlic, herbs, and lemon juice into a thick filling.

Spread a little filling on each aubergine slice and roll tightly.

Chill briefly before serving.

Nutrition per serving

280 kcal

9 g protein

21 g carbs

18 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Eggplant Rolls with Cheese and Walnuts (Badrijani-Style Rolls)

Ingredients

Method

Nutrition per serving

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