Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or grill pan to medium-high heat and thinly slice 2 large eggplants lengthwise into 0.5 cm thick pieces, then lightly salt both sides and let them sit for 15 minutes to draw out excess moisture.

2. 2

   Pat the eggplant slices dry with paper towels, brush both sides of each slice with 0.5 cup olive oil, and grill them for 3-4 minutes per side until tender and charred with grill marks.

3. 3

   Combine 1.5 cups walnuts, 3 cloves garlic, 0.5 cup fresh cilantro, 0.25 cup fresh parsley, 1 teaspoon ground blue fenugreek, 1 teaspoon ground coriander, 0.5 teaspoon cayenne pepper, 2 tablespoons white wine vinegar, and 0.5 cup water in a food processor, blending until a thick, spreadable paste forms, adding salt and black pepper to taste.

4. 4

   Lay out the grilled eggplant slices on a clean surface and spread about 1 tablespoon of the walnut paste evenly over one side of each eggplant slice.

5. 5

   Carefully roll up each eggplant slice from one end to the other, creating neat rolls, and arrange them seam-side down on a serving platter.

6. 6

   Garnish the finished grilled eggplant rolls generously with 1 medium thinly sliced red onion and 0.25 cup pomegranate seeds before serving.