Walnut- and herb-stuffed eggplant rolls
Makes 18 rolls
2 to 3 eggplants (about 3¾ pounds)
1/2 cup vegetable oil
1 1/2 cups walnut halves (about 1 pound)
2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon white or red wine vinegar
1/3 cup chopped onion
Scant ¼ teaspoon ground coriander
1 small dried hot pepper, or cayenne to taste
1/2 cup packed chopped cilantro
1/3 cup packed chopped fresh Italian parsley
1. Cut the stem end
off the eggplant and slice lengthwise into three-eighths-inch-thick slices. Sprinkle both sides with a little coarse salt and pepper and rub the seasoning into the slices. Set aside for 10 minutes, then rinse the slices and pat dry. Set aside.
2. Heat a grill
or grill pan over medium-high heat. Brush the eggplant slices on both sides with oil. Grill on both sides until softened and lightly browned, about 1 minute per side; check often to prevent burning. Remove to a parchment-lined baking sheet.
3. Grind the walnuts
to a fine powder in a food processor. Add the garlic, vinegar, onion, coriander, one-half teaspoon salt, pepper (or cayenne), cilantro and parsley and combine to make the filling. Taste and adjust the seasoning if desired. This makes a generous cup filling.
4. Lay the eggplant slices
on a work surface and place 1 to 2 tablespoons filling at the base (the amount of filling will depend on the type and thickness of the eggplant). Carefully roll from the bottom into a compact roll. Place on a serving platter decorated with fresh greens. This makes about 18 rolls.
Each of 18 rolls: