Persian-Inspired Vegetarian Stuffed Eggplant Rolls with Walnut Sauce

Allergens

Nuts (walnuts)

Ingredients

• 2 large eggplants
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 8 oz. mushrooms, finely chopped
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup parsley, finely chopped
• 1/4 teaspoon saffron threads, crushed
• Salt and pepper, to taste
• Walnut Sauce:
• 1 cup walnuts, soaked in hot water for 30 minutes
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C). Slice eggplants lengthwise into 1/2 inch thick slices. Brush both sides with olive oil and season with salt. Place on a baking sheet and bake for 20 minutes, or until tender. Set aside to cool. In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 5 minutes. Add mushrooms to the skillet, cook for another 7 minutes, or until they release their moisture and begin to brown. Stir in walnuts, parsley, saffron, salt, and pepper. Cook for an additional 2 minutes. To assemble, spread a thin layer of the mushroom mixture onto each cooled eggplant slice, then carefully roll them up. Place rolled eggplants seam side down on a serving platter. For the walnut sauce, drain soaked walnuts and blend in a food processor with garlic, olive oil, lemon juice, salt, and pepper until smooth. Drizzle walnut sauce over rolled eggplants and serve immediately.

Chef’s Insight

To maximize flavor and texture, make sure to salt the eggplant slices before baking to remove excess moisture.

Notes

To enhance the visual appeal of this dish, use small, round eggplants for consistent roll shapes.