Eggplant Rolls with Walnuts and Cheese
A quick and delicious appetizer for the festive table! Eggplant rolls with walnuts and cheese are a popular dish for any occasion. Made from simple ingredients and ready in no time, these rolls turn out hearty, appetizing, and beautiful.
Updated : 11 November, 2025
Easy
About 30 min.
Ingredients
1
Eggplant
70 grams
Curd cheese
50 grams
Walnut
1
Garlic
4 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make eggplant rolls with walnuts and cheese: prepare all ingredients. Choose straight, evenly sized eggplants for tidy rolls. Any cream cheese will do, and the nuts can be either purchased ready or shelled at home.
Step 2
Sprinkle the eggplant slices with salt. This simple step removes bitterness, as salt draws out excess moisture. Let them sit for 10 minutes - you’ll notice droplets form on the surface. Wipe each slice dry with a paper towel.
Step 3
Prepare the filling. If the walnuts aren’t peeled, shell them. Toast lightly in a dry skillet for 2 minutes - this enhances flavor and aroma. Then crush them using a blender, mortar, or rolling pin (place them in a bag and gently pound).
Step 4
In a small bowl, combine the cheese and crushed walnuts. Add a clove of garlic pressed through a garlic press or grated finely.
Step 5
Mix thoroughly until smooth. The filling is ready. You may add some fresh herbs for extra flavor. Instead of cream cheese, you can use grated hard cheese mixed with a little mayonnaise.
Step 6
Heat a skillet over medium heat, add some vegetable oil, and warm it for a couple of minutes. Lay the eggplant slices in one layer so they don’t overlap.
Step 7
Fry the eggplant slices over low heat until golden on one side, then flip and cook the other side. The slices should absorb the oil and become soft.
Step 8
Place the cooked slices on a paper towel to absorb excess oil. Fry the remaining slices the same way.
Step 9
Let the slices cool slightly. Place 1 teaspoon of the cheese–nut filling on one end of each slice and roll it up.
Step 10
If a roll doesn’t hold well, you can secure it with a toothpick or skewer. Thin, well-fried slices usually hold their shape on their own. Fill and roll all remaining eggplant slices.
Step 11
Arrange the rolls on a serving plate, garnish with fresh herbs and pomegranate seeds. Serve warm or cold - they’re delicious either way. Enjoy!
Author note
Share the recipe
