Food

Recipe: Walnut- and herb-stuffed eggplant rolls


Walnut- and herb-stuffed eggplant rolls

Total time: 1 hour

Servings: Makes 18 rolls


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2 to 3 eggplants (about 3¾ pounds)

Salt, pepper

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: 129 calories; 2 grams protein; 6 grams carbohydrates; 3 grams fiber; 12 grams fat; 1 gram saturated fat; 0 cholesterol; 2 grams sugar; 132 mg sodium.

Copyright © 2014, Los Angeles Times
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