Walnut and Herb Stuffed Grilled Eggplant Rolls

• 4 pounds eggplant
• 1 x salt and black pepper to taste
• 1/2 cup vegetable oil
• 16 ounces walnuts halved, 1 pound
• 3 cloves garlic or as needed, minced
• 3/4 teaspoon white wine vinegar
• 1/2 cup onions chopped
• 1/2 teaspoon coriander or to taste, ground
• 1 x red pepper flakes to taste
• 23 cup cilantro freshly chopped
• 1/4 cup parsley leaves freshly chopped

1. Cut stem end off eggplant and cut lengthwise into 1/2-inch thick slices.
2. Sprinkle both sides with salt and black pepper and rub the seasoning into slices.
3. Set aside for 10 minutes, then rinse slices and pat dry.
4. Set aside.
5. Heat grill or grill pan over medium-high heat.
6. Brush eggplant slices on both sides with oil.
7. Grill on both sides until softened and lightly browned, 1 minute per side, check often to prevent burning.
8. Place on parchment-lined baking sheet.
9. Grind walnuts to a fine powder in a food processor.
10. Add garlic, vinegar, onion, coriander, salt, pepper, red pepper flakes, cilantro and parsley and combine to make filling.
11. Season with more salt, pepper and red pepper flakes if needed.
12. This makes a generous cup filling.
13. Lay eggplant slices on work surface and place 1 to 2 tablespoons filling at base (the amount of filling will depend on type and thickness of the eggplant).
14. Carefully roll from bottom into compact roll.
15. Arrange on serving platter that covered with mixed greens.

eggplant, salt, vegetable oil, walnuts, garlic, white wine vinegar, onions, coriander, red pepper, cilantro freshly, parsley

Taken from recipeland.com/recipe/v/walnut-herb-stuffed-grilled-egg-52319 (may not work)