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Walnut Aubergine Rolls

Looking for a wholesome and hearty midweek meal? Then the Walnut Aubergine Rolls are just for you. For this recipe, thinly sliced aubergine, a.k.a eggplant, gets lightly grilled or roasted until tender, and then rolled up with a filling made of ricotta cream and aubergine cubes.

The veggie rolls are then placed in a flavorful tomato marinade and topped with chopped walnut kernels before cooking in the oven for a golden-brown finish. This cozy vegetarian meal can be enjoyed on its own or with your favorite side of rice or potatoes.

Recipe courtesy of the California Walnut Commission

Ingredients

	Ingredients for 4 servings:
2	aubergines (300 g each)
2	cloves of garlic
10 tbsp.	olive oil
1 tbsp.	tomato paste
690 g	strained tomatoes
200 ml	vegetable stock
2 tsp.	dried Italian herbs
250 g	ricotta
	Sugar
125 g	Californian walnut kernels
2	stalks each of parsley and basil
	Salt and Pepper, to taste

Step 1
Cut the aubergines lengthwise into 16 even, approx. 3 mm, thin slices. Season the slices with salt and leave to marinate for about 30 minutes. Finely dice the leftover aubergines. Peel and finely dice the garlic.
Step 2
Heat 2 tbsp oil in an ovenproof pan, fry the aubergine cubes and garlic in it. Season with salt and pepper, remove about 1/3 of the mixture and set aside. Add the tomato paste to the pan and sauté. Deglaze with strained tomatoes and stock. Stir in the herbs, bring everything to the boil. Simmer for about 5 minutes, season with salt, pepper and sugar.
Step 3
Pat the aubergine slices dry. Heat 8 tablespoons of oil in batches in a hot pan and gradually fry the slices in it on both sides until golden brown. Drain on kitchen paper.
Step 4
Preheat the oven (top/bottom heat 200 °C/fan oven 180 °C). Mix the aubergine cubes with the ricotta. Finely chop 75 g walnut kernels, mix in and season with salt and pepper. Spread the ricotta cream on the aubergine slices, roll up the slices and place the rolls in the sauce in the pan. Coarsely chop 50 g walnut kernels and sprinkle over the top. Bake in a hot oven for about 15 minutes.
Step 5
Wash the parsley, shake dry, pluck off the leaves and chop finely. Serve sprinkled with parsley and basil.

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Appetizers, Gluten-free, Quick Meals, Sides, Snack, Vegetarian or Vegan

Walnut Aubergine Rolls

Ingredients

Ingredients for 4 servings:

Step 1

Step 2

Step 3

Step 4

Step 5

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