Vegan Persian Herb and Walnut-Stuffed Eggplant Rolls
This vegan Persian herb and walnut-stuffed eggplant rolls recipe is a mouthwatering blend of flavors and textures that will transport your taste buds to the heart of Iranian cuisine. Discover how to make this delicious dish and explore its rich cultural history, all while enjoying a plant-based meal that's perfect for vegan or vegetarian diets.
Allergens
Nuts (walnuts)
Ingredients
- 4 medium eggplants
- 1 cup walnuts, chopped
- 1/2 cup parsley, finely chopped
- 1/2 cup mint, finely chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper, to taste
- 3 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Slice eggplants into 1/2 inch thick rounds, discard the ends.
- In a large bowl, mix together walnuts, parsley, mint, onion, garlic, cumin, coriander, salt, and pepper.
- Spread the mixture evenly onto each eggplant slice.
- Roll up the stuffed eggplants and place them seam side down in a greased baking dish.
- Drizzle with olive oil and bake for 25 minutes, or until golden brown and tender.
- Serve immediately, garnished with fresh herbs.
Chef’s Insight
The balance of flavors and textures in this dish is essential. Be sure to use fresh herbs for the best taste.
Notes
Serve these rolls with a side of hummus or a simple cucumber yogurt sauce for a complete meal.