WALNUTS, CARROTS AND ROLLED EGGPLANT

If you like eggplant, walnuts and garlic, you will love this recipe! I could not get enough of this wonderful dish while travelling in the Caucasus so I absolutely had to have it once I got back home. It is simple, easy, fresh and full of bold yummy flavors. You can serve it as an appetizer, side dish and even have it for breakfast with your morning eggs! Who said you can't have rolled eggplant in the morning, especially if it fuels you with energy and nutrients for the day ahead? It can also be a wonderful hors d'oeuvre idea for your next party, all you'll need is a bigger frying pan for the eggplant. Stuffing and rolling is easy!

Eggplant is high in antioxidants, manganese, folate, potassium and vitamin K.

Walnuts contain about 65% fat by weight which makes them an energy dense food, however does not result in weight gain and risk of obesity. Walnuts are rich in omega-6 fatty acid (linoleic acid) and they are the only nut that has significant amounts of omega-3 fatty acids (alpha-linolenic acid or ALA)

Garlic is shown to reduce blood pressure, inflammation and heart-disease risk.

Nutrition Facts

WALNUTS, CARROTS AND ROLLED EGGPLANT

Amount Per Serving (3 pieces)

Calories 130 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 11mg0%

Potassium 265mg8%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 2257IU45%

Vitamin C 5mg6%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Cook Time20

Total Time20

Course: Appetizer, Side Dish

Cuisine: Caucasian

Keyword: easy eggplant, healthy vegetables, stuffed and rolled appetizer, yummy eggplant

Servings: pieces

Calories: 130kcal

Equipment

Frying pan
Food processor
Shredder or julienne peeler

Ingredients

2 eggplants
2 cups walnuts
4 cloves garlic
1/2 cup parsley
1/2 cup cilantro
3 carrots large
salt to taste
pepper to taste
2 TSP ghee for frying

Instructions

Cut the ends off the eggplants and slice them into 1/2 inch pieces lengthwise. Place all the pieces into colander and sprinkle each side with salt. Let sit for 15 minutes, then wipe off the moisture with kitchen or paper towel.
While eggplant slices are sweating, grate carrots using medium or coarse shredder or julienne peeler.
Heat 1/2 tsp of ghee in a frying pan and add shredded carrots. Cook, stirring occasionally, for 1 minute or until carrots begin to soften. Do not cook carrots through. Transfer to a bowl and let cool.
Combine walnuts, garlic, parsley, cilantro, salt and pepper in a food processor and pulse until everything is chopped and mixed but not puréed.
Mix nuts mixture with carrots well and season with salt and pepper to taste.
Heat ghee over medium high heat and fry both sides of eggplant slices until soft and golden brown. Work in batches and try to not overcrowd the pan.
Add a tablespoon of nut-carrot mix to one end of the eggplant slice and roll.

Notes

Nutrition