Vegan aubergine rolls with pomegranate

Vegan aubergine rolls with pomegranate: tender aubergine, a spiced walnut paste and fresh pomegranate seeds – an aromatic recipe for a starter or mezze.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 15 min
• Total time: 40 min
• Calories: 580 kcal per serving
• Protein: 14 g
• Fat: 52 g
• Carbs: 18 g

Ingredients

• 500 g aubergines
• 150 g walnuts
• 2 garlic cloves
• 150 g pomegranate seeds
• 2 tbsp olive oil
• 1 tsp savory
• 1 pinch of cayenne pepper
• 1 pinch of salt

Method

You’ll need: frying pan · stick blender · chopping board · knife

1. Cut the aubergines lengthways into thin slices, salt them lightly and leave them to stand briefly. Then carefully pat off the liquid that comes out.
2. Blend the walnuts with the garlic, savory, cayenne pepper, salt and a little water into a spreadable, fairly firm paste.
3. Fry the aubergine slices in olive oil on both sides until soft and pliable. Let them cool briefly so they roll up easily.
4. Spread each aubergine slice with the walnut paste. Then roll the slices up tightly into small rolls.
5. Arrange the aubergine rolls close together on a flat plate or platter. That way they keep their shape nicely.
6. Scatter the rolls generously with pomegranate seeds just before serving.

Good to know

This dish looks special but is pleasantly uncomplicated. The rolls taste spicy and juicy and get a fresh, fruity finish at the end.

Swaps

Walnuts → almonds (a little more vitamin E, milder in flavour); pomegranate seeds → chopped unsweetened dried cranberries (fruity acidity, fibre); savory → thyme (aromatic and classically Mediterranean); olive oil → avocado oil (stable at high heat, mainly unsaturated fats)

Allergens

Contains tree nuts (walnuts); for children it's better to leave out the cayenne pepper or use it very sparingly, and during pregnancy the dish is fine in normal amounts as long as everything is freshly prepared.

Dairy-free recipes