Walnut- and herb-stuffed eggplant rolls

Time 1 hour
Yields Makes 18 rolls
Walnut- and herb-stuffed eggplant rolls
(Glenn Koenig / Los Angeles Times)

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.


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.


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.


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.

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