Georgian eggplant rolls are among the most iconic dishes in the Caucasus, celebrated for their melt-in-your-mouth texture and vibrant flavors. This delightful dish features juicy, golden slices of fried eggplant generously spread with a delicate nut sauce and beautifully garnished with pomegranate seeds, creating a feast for both the eyes and the palate.
While you can certainly recreate eggplant rolls at home using everyday ingredients like eggplant, walnuts, garlic, cheese, and fresh herbs, there’s something truly special about savoring this authentic Georgian delicacy while in the country. You’ll find these delectable rolls on the menu of nearly every Georgian restaurant, and it’s a dish that almost every home cook in Georgia has mastered, knowing just how to prepare the creamy filling and fry the eggplant to a perfect golden hue. Eggplant rolls with garlic and walnuts are often served during holidays and are considered a sign of respect when offered to guests.
The recipe for eggplant rolls is quite straightforward. Begin by slicing the eggplant lengthwise into thin pieces and frying them in oil until they achieve a beautiful golden brown. Once fried, lay the slices on a paper towel to absorb any excess oil. While the eggplant cools, prepare the filling. You can use either cheese or cottage cheese as the base, then mix in sautéed onions, finely chopped herbs, minced garlic, and crushed walnuts. Season the mixture with salt and combine thoroughly before spreading it onto the cooled fried eggplant slices. Roll the slices tightly into compact swirls. For an extra touch, some cooks smear a garlic-cheese paste on top and add one or more pomegranate seeds as a decorative finish.
Georgian eggplant rolls are typically served as a standalone dish, often accompanied by an abundance of fresh herbs, vibrant vegetables, warm bread, and a selection of fine Georgian wines and other culinary delights.