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Appetizers, Vegetarian

Walnut- and herb-stuffed eggplant rolls

Walnut- and herb-stuffed eggplant rolls
Glenn Koenig / Los Angeles Times

I've always loved Passover, ever since I was a little girl. Long before I understood it as the Festival of Freedom that celebrates the ancient Israelites' exodus from slavery in Egypt, to me it was the holiday of difference. Indeed, ... Read more

Total time: 1 hour | Makes 18 rolls
  • 2 to 3 eggplants (about 3 3/4 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 1/4 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

Step 1Cut 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.

Step 2Heat 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.

Step 3Grind 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.

Step 4Lay 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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