Eggplant Rolls With Walnuts, Spices And Herb Filling, Georgian Style

• 1 1/3 cups toasted walnut halves or pieces
• 1/3 cup packed cilantro leaves
• 1/3 cup packed basil leaves
• 1/3 cup packed parsley leaves
• 1 teaspoon of each, fenugreek and coriander, crushed
• 1/2 teaspoon hot paprika or ground cayenne pepper
• 1/4 teaspoon ground turmeric or saffron threads
• 1 tablespoon red wine or sherry vinegar
• 2 large garlic cloves, minced
• Kosher salt and freshly ground black pepper, to taste
• 4 whole medium eggplants, unpeeled, sliced lengthwise, about 1/4 inch thick, to get about 16 to 18 slices
• Pure olive oil for roasting eggplant slices

1. Wash and cut of the tops and bottoms off the eggplants. Cut lengthwise into 1/4 inches thick slices. Sprinkle the slices generously with salt and let stand in a large colander over a bowl at least 30 minutes; then rinse well under running cold water and pat dry with paper towels.
2. Brush eggplant slices with oil and place on a baking sheet. Roast in 400-degree preheated oven for 20 to 30 minutes, flipping eggplant halfway through cooking.
3. Place first 10 ingredients and 1/4 cup water in a food processor; puree until smooth, about 2 minutes. Taste for seasoning, add whatever you think the mixture needs (I added some lemon juice) and set aside.
4. When eggplant has cooled about 10 minutes, begin the rolling process. On each slice, put about 2 tablespoons of walnut mixture. Spread it on the eggplant and then roll.
5. To serve: Arrange the rolls on a platter and sprinkle them with fresh cilantro, flat-leaf parsley or pomegranate seeds. Enjoy.

toasted walnut halves, cilantro, basil, parsley, coriander, paprika, ground turmeric, red wine, garlic, salt, eggplants, olive oil

Taken from food52.com/recipes/28297-eggplant-rolls-with-walnuts-spices-and-herb-filling-georgian-style (may not work)