Georgian Eggplant and Walnut Rolls

Eggplant Rolls

Photo: Julie Le Clerc

Makes about 12-14 

One of the most popular and traditional local dishes, these eggplant and walnut rolls are commonly served as a delicious appetiser and can be found on tables throughout the country of Georgia. 

Ingredients

• 2 medium-sized eggplants, stems trimmed 
• Olive oil 
• Salt and freshly ground black pepper
• 1 cup finely ground walnut paste
• Coriander, parsley, or mint leaves, to garnish
• Pomegranate arils, to garnish (if available) or use walnut pieces 

Method

Cut the eggplants lengthways into 1cm thick slices. Brush both sides of each slice with oil and sprinkle with salt. Preheat a chargrill pan or barbeque. Cook the eggplant slices for 2-3 minutes on each side or until tender and browned. Remove to a tray to cool. 
Mix ¼ cup cold water into the walnut paste so that it is of a spreadable consistency. 
To assemble the rolls, spread 2-3 teaspoonfuls of walnut paste over each eggplant slice; roll up firmly and place on a platter. Garnish with herbs, arils or walnut pieces. 

Georgian walnut paste

Makes about 1 cup

Walnut paste is a cornerstone of much Georgian food and is a great condiment to have in the fridge. Use it to make Eggplant rolls and Pkhali, or to liven up salads, vegetable dishes, and stews. 

Ingredients

• 100g walnut pieces
• 3 garlic cloves, chopped
• ½ tsp ground coriander
• Pinch ground fenugreek
• I tbsp chopped fresh dill or mint
• 3 tbsp chopped fresh coriander leaves
• Pinch chilli powder
• ¼ cup water
• Salt and freshly ground black pepper 

Method

Put all the ingredients in the bowl of a food processor and pulse to combine into an even-textured paste. A coarse texture is best for making Pkhali, while a smoother texture works better in Eggplant rolls. Season well with salt and pepper.  This paste is quite a dense mixture and will sometimes need to be loosened with a little water before being used - follow individual recipes, below, for measurements.  Walnut paste will last for up to 2 weeks if stored in an airtight container in the refrigerator.

Beetroot Pkhali

Makes about 12  

Pkhali has the consistency of a vegetable pâté and is typically enjoyed with flatbread, lavash or crackers. The garlicky, walnut-herb paste adds a delicious and unique flavour to this dish.

Ingredients

• 1 medium-sized beetroot 
• 1 cup coarsely-ground walnut paste
• 1 tbsp white wine vinegar or lemon juice 
• ½ tsp ground cumin
• Pinch chilli powder
• Salt and freshly ground black pepper
• Pomegranate arils or barberries, to garnish

Method

Begin by cooking the whole beetroot in a pot of boiling water for about 40 minutes or until tender. Drain and remove to cool. When cool enough to handle, gently rub the beetroot to remove the skin, which will simply slip off. 
Roughly chop the beetroot and then puree in a food processor. Add the walnut paste, vinegar or lemon juice, cumin, chilli and season well with salt and pepper. Pulse just enough to combine into a rough textured paste. 
Use damp hands to form the mixture into walnut-sized balls. Garnish with pomegranate arils or barberries, walnuts and herbs. 

Serve the pkhali immediately or refrigerate until needed. It is often said in Georgia that pkhali tastes even better the next day.