EuropeanSharing platter

Georgian Walnut Aubergine Rolls

Georgian-inspired roasted aubergine ribbons wrapped around a sharp garlic-walnut, white-bean and hemp filling, finished with pomegranate, dill and rocket.

Eat nowMake-aheadContains tree nuts
Hands-on31 minTotal time46 minEnergy713 kcalProtein34g
Recipe details
PortableLightKitchen project

Equipment: Oven, Hob

Keep chilled after cooking

Georgian Walnut Aubergine Rolls
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Aubergine ribbons

Walnut-bean filling

Plate

Now we make

Method

Do the night before

  1. 1
    Defrost 220g cooked white beans overnight in the fridge if using frozen

These steps sit outside the cooking-day clock.

31 min hands-on 46 min altogether
  1. 2
    Drain white beans thoroughly and shake off as much surface water as possible
    πŸ– 1 min
  2. 3
    Cut 320g aubergine lengthways into 5-6 mm ribbons. Lay them out, sprinkle with Β½ tsp salt, and leave for 10 minutes; blot away the surfaced moisture so the slices roast rather than steam
    πŸ– 6 minπŸ’€ 10 min unattended
  3. 4
    Heat the oven to 220Β°C. Brush the ribbons thinly with 6ml olive oil, arrange in one layer and roast for 15-18 minutes, turning once, until flexible and browned at the edges without becoming crisp
    πŸ– 4 minπŸ’€ 14 min unattended
  4. 5
    Toast 35g walnuts in a dry frying pan for 3-4 minutes until fragrant, then cool briefly
    πŸ– 4 min
  5. 6
    Pulse the toasted walnuts, white beans, 15g hemp seed, 1 clove garlic, 20g leaves and tender stems coriander leaf, 14ml apple cider vinegar, 6ml pomegranate molasses, Β½ tsp ground ground coriander, 1 pinch dried dried fenugreek leaves, 1 pinch chilli flakes and 20ml cold water into a thick, slightly textured paste. It should hold a ridge rather than flow
    πŸ– 5 min
  6. 7
    Cool the aubergine ribbons for 5 minutes. Spread a heaped spoonful of walnut-bean filling over each one, leaving the narrow tip bare, then roll from the wider end and set seam-side down
    πŸ– 8 min
  7. 8
    Scatter 40g rocket over a platter, arrange the rolls on top, and finish with 30g pomegranate seeds and 8g roughly torn dill.
    πŸ– 3 min

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Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

Explore full nutrition

Nutrition summary

At a glance

Higher inVitamin KFibreFolate
Lower inVitamin ASeleniumVitamin E

Calories

713kcal

34%
Top contributors
Walnuts Β· 33%White Beans Β· 31%Hemp Seed Β· 12%
19% cal

Protein

34.1g

54%
Top contributors
White Beans Β· 53%Walnuts Β· 16%Hemp Seed Β· 14%
32% cal

Carbs

57.1g

Top contributors
White Beans Β· 60%Aubergine Β· 20%Pomegranate Seeds Β· 6%
49% cal

Fat

38.7g

55%
Top contributors
Walnuts Β· 59%Hemp Seed Β· 19%Olive Oil Β· 14%

Small numbers, big impact

Everyday essentials

Fibre38.99g
133%
Top contributors
White Beans Β· 59%Aubergine Β· 25%Walnuts Β· 6%
Vitamin B120.00ΞΌg
0%
Vitamin D0.00ΞΌg
0%
Iodine0.00ΞΌg
0%
Iron10.29mg
57%
Top contributors
White Beans Β· 50%Hemp Seed Β· 12%Walnuts Β· 10%
Zinc5.94mg
54%
Top contributors
White Beans Β· 38%Hemp Seed Β· 25%Walnuts Β· 18%
Calcium343.51mg
34%
Top contributors
White Beans Β· 44%Rocket Β· 19%Walnuts Β· 10%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) β†’
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