Walnut and Eggplant Rollups

(Flatbreads and Flavors, Alford)


5 long Japanese eggplant, sliced in half lengthwise






3/4 cup walnut pieces

cup packed fresh basil or mint leaves, finely chopped

2-3 cloves garlic

1/4 cup packed flat leaf parsley, finely chopped

1 teaspoon coriander seed, roasted and ground

3 scallions, finely chopped

1/4 teaspoon fenugreek seed, roasted and ground

1 Tablespoon fresh lemon juice

teaspoon salt

1 teaspoon balsamic vinegar

pinch dried chili pepper flakes

2 Tablespoons olive oil

cup coarsely chopped fresh cilantro



Salt the cut side of the eggplant liberally.  Place it cut side down on cookie sheet or board and press flat with weight for 1-3 hours. 


Meanwhile, make filling.  Combine walnuts, garlic, coriander and fenugreek, salt and chili pepper flakes in a food processor until a thick paste forms.  Turn out into a bowl and add rest of the filling ingredients.  Let stand covered at room temperature 15-30 minutes. 


Rinse salt from eggplant, squeeze excess juices and dry well.  Cut long eggplant slices crosswise.  Heat skillet over medium high heat and add 1 Tablespoon oil.  When hot, add half eggplant slices, reduce heat to medium, cover and steam cook about 15 minutes until skin is soft and easily pricked with a fork.  Cook rest of eggplant. 


Spread thick layer of filling on cut side of each slice.  Roll up and place on serving plate, seam side down.  Refrigerate 1 hour before serving.  Garnish with basil and/or parsley.