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15 Memorial Day Cookout Recipes to Wow Your Guests

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Gourmandize
Grilled Eggplant Rolls 10/16

© gkrphoto / Shutterstock

Grilled Eggplant Rolls

These grilled eggplant rolls are a tasty finger food that might be one of the most unique items on your Memorial Day menu! The richness of the walnuts is an unexpected pairing with fresh pomegranate seeds, but together they form the perfect pair. Impress your guests all summer long with this traditional Georgian appetizer.

Ingredients (for 8-10 pieces):

For the Eggplant Rolls:

  • 2 large eggplants
  • Olive oil, for brushing
  • Salt and pepper, to taste

For the Walnut Spread:

  • 1 cup walnuts
  • 2 cloves garlic, minced
  • 1 tbsp white wine vinegar or red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Water, as needed to adjust consistency

For Garnish:

  • Pomegranate seeds
  • Fresh parsley or cilantro, chopped (optional)

Instructions:

  1. Slice the eggplants lengthwise into thin slices, about 1/4 inch thick.
  2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
  3. Preheat your grill or grill pan over medium-high heat.
  4. Grill the eggplant slices for 2-3 min. on each side, or until tender and lightly charred. You may need to work in batches depending on the size of your grill or grill pan.
  5. Once grilled, remove the eggplant slices from the grill and set aside to cool slightly.
  6. In a food processor, combine the walnuts, minced garlic, white wine vinegar, lemon juice, olive oil, salt, and pepper.
  7. Pulse the mixture until the walnuts are finely chopped and the ingredients are well combined.
  8. If the mixture is too thick, you can add a little water, a tablespoon at a time, to adjust the consistency until it reaches your desired spreadable consistency.
  9. Lay out the grilled eggplant slices on a clean surface.
  10. Spread a generous amount of the walnut spread onto each eggplant slice.
  11. Carefully roll up each eggplant slice to form a roll, enclosing the walnut spread inside.
  12. Arrange the eggplant rolls on a serving platter.
  13. Garnish the rolls with pomegranate seeds and chopped fresh parsley or cilantro, if desired.
  14. Serve while fresh and warm, and enjoy!

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