All Ingredients and Method Below!!!
THESE WALNUT AND DILL EGGPLANT ROLLS MAKE PERFECT APPETIZERS FOR THE HOLIDAYS. YOU CAN MAKE THEM AHEAD OF TIME OR THE DAY BEFORE AND THEY TASTE BEST AT ROOM TEMPERATURE. THEY ARE A CLASSIC GEORGIAN/ARMENIAN DISH AND SOME OTHER PARTS OF THE WORLD. HAVE YOU TRIED THEM BEFORE? WHAT ARE YOU WAITING FOR?
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music - E's Jammy Jams - "Jingle Bells
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Ingredients:
1 large eggplant, cut into ¼ inch slices
1 cup walnuts
1/3 cup paleo-compliant mayonnaise (preferably made with avocado oil)
2 cloves garlic
¼ cup fresh dill, plus a few sprigs for garnish
2 tbsp water
Extra virgin olive oil (EVOO)
Salt and pepper, to taste
Fresh pomegranate seeds
Method:
1. Preheat oven to 375F. Cut eggplant lengthwise into ¼ inch slices. Drizzle each side with a generous amount of EVOO and season with a bit of salt. Bake at 375F for 45-60 min or until softened throughout.
2. Remove eggplant from oven and let cool.
3. Meanwhile, add walnuts to a food processor and pulse until coarsely ground - set aside.
4. In the same food processor, blitz together the garlic, dill, paleo mayonnaise, water and black pepper until evenly combined. Add the walnuts back to food processor and fold everything together using a spoon.
5. Spoon a bit of the walnut-mayonnaise mixture overtop of each eggplant ribbon, stud with a few pomegranate arils and roll lengthwise. Slice each roll in half. Arrange on a serving platter cut-side down. Garnish with a sprig of dill and one or two more pomegranate seeds.
6. Enjoy with friends and family!
