Walnut and Herb Stuffed Eggplant Rolls

[Guest guest]

Walnut and Herb Stuffed Eggplant Rolls

 

about 1 cup vegetable oil

3 3/4 pounds eggplant, 2 to 3 medium

salt

black pepper

1 1/2 cups walnut halves, about 1 pound

2 medium garlic cloves, pressed, 1 tablespoon

1/2 teaspoon white or red wine vinegar

1/3 cup chopped onion

scant 1/4 teaspoon ground coriander

1 teaspoon salt, or more to taste

1 small dried hot pepper, or cayenne to taste

1/2 cup packed chopped cilantro

1/3 cup packed chopped fresh Italian parsley

 

Cut the stem ends off the eggplant, and slice lengthwise into 3/8-inch slices.

Sprinkle both sides with a little coarse salt and pepper and rub in. Let stand

for 10 minutes, rinse off and pat dry.

Heat half the oil in a frying pan and saute half the eggplant slices on both

sides till golden brown. Remove and place between two sheets of paper towels to

absorb excess oil. Repeat with the rest of the oil and eggplant.

Grind the walnuts to a powder in a food processor. Add the rest of the

ingredients, blending until the paste forms a ball. Lay the eggplant slices on a

work surface and place 2 or more tablespoons of filling (depending on type of

eggplant), at the base. Carefully roll up from the bottom into a compact roll.

Place on a serving platter decorated with fresh greens if desired, and serve.

This is best at room temperature, but it can also be served chilled.

Makes about 20 to 30 pieces.

 

 

 

[Guest guest]

Thank You Very Much

 

AJ <coolcook wrote: Walnut and Herb Stuffed Eggplant

Rolls

 

about 1 cup vegetable oil

3 3/4 pounds eggplant, 2 to 3 medium

salt

black pepper

1 1/2 cups walnut halves, about 1 pound

2 medium garlic cloves, pressed, 1 tablespoon

1/2 teaspoon white or red wine vinegar

1/3 cup chopped onion

scant 1/4 teaspoon ground coriander

1 teaspoon salt, or more to taste

1 small dried hot pepper, or cayenne to taste

1/2 cup packed chopped cilantro

1/3 cup packed chopped fresh Italian parsley

 

Cut the stem ends off the eggplant, and slice lengthwise into 3/8-inch slices.

Sprinkle both sides with a little coarse salt and pepper and rub in. Let stand

for 10 minutes, rinse off and pat dry.

Heat half the oil in a frying pan and saute half the eggplant slices on both

sides till golden brown. Remove and place between two sheets of paper towels to

absorb excess oil. Repeat with the rest of the oil and eggplant.

Grind the walnuts to a powder in a food processor. Add the rest of the

ingredients, blending until the paste forms a ball. Lay the eggplant slices on a

work surface and place 2 or more tablespoons of filling (depending on type of

eggplant), at the base. Carefully roll up from the bottom into a compact roll.

Place on a serving platter decorated with fresh greens if desired, and serve.

This is best at room temperature, but it can also be served chilled.

Makes about 20 to 30 pieces.