Eggplant Silk Rolls with Pomegranate Walnut Filling

Ingredients

• eggplants2 medium
• olive oil4 tablespoons
• walnuts, finely chopped3/4 cup
• pomegranate molasses2 tablespoons
• honey1 tablespoon
• ground cumin1 teaspoon
• fresh mint, chopped1/4 cup
• plain Greek yogurt3/4 cup
• lemon juice1 tablespoon
• pomegranate seeds1/2 cup
• salt and black pepperto taste

Method

1. 1Heat the oven to 450°F (230°C).
2. 2Slice the eggplants lengthwise into thin planks, brush with olive oil, and roast until soft and browned, about 12 to 15 minutes.
3. 3Mix walnuts, pomegranate molasses, honey, cumin, mint, salt, and pepper into a thick filling.
4. 4Stir the yogurt with lemon juice and a pinch of salt.
5. 5Lay out the eggplant slices, spread with filling, and roll into loose spirals.
6. 6Spoon yogurt onto a platter, arrange the rolls on top, and scatter with pomegranate seeds.
7. 7Finish with a drizzle of olive oil and a few extra mint leaves.

Tips

• If your eggplant slices crack, roast them a minute longer so they become more flexible.
• Chop the walnuts finely enough that the filling packs neatly into the rolls.

Nutrition