Recipe: Delicious Stuffed Eggplant Rolls with Chickpeas and Walnuts

These stuffed eggplant rolls are inspired by the traditional Georgian dish nigvziani badrijani and feature a creamy walnut and chickpea filling finished with a drizzle of tahini sauce. 

Created by Dr. Mariselis Rosa Sanchez, a pediatric nephrologist, plant-based chef, and National Kidney Foundation collaborator, this kidney-friendly recipe is suitable for people with all stages of chronic kidney disease, as well as those managing diabetes or high blood pressure.

Perfect as an appetizer, light lunch, snack, or side dish, these roasted eggplant rolls deliver plant-based protein and fiber while keeping sodium, potassium, phosphorus, and fat in check.

Recipe: Stuffed Eggplant Rolls with Walnut-Chickpea Filling and Tahini Sauce

• Prep Time: 30 minutes
• Servings: 14 rolls

Ingredients

For the eggplant rolls

• 2 medium eggplants, sliced lengthwise into thin strips
• 2 tablespoons extra virgin olive oil

For the filling

• 1 cup walnuts
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 garlic cloves
• ¼ cup cooked yellow onion, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ cup chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• ¼ cup water, or as needed

For the tahini sauce

• ½ cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 2 to 3 tablespoons water, or as needed

For garnish

• Pomegranate seeds
• Fresh dill

Instructions

1. reheat the oven to 375°F.
2. Slice the eggplants lengthwise into thin strips and brush both sides with olive oil.
3. Roast for about 20 minutes, or until tender.
4. Meanwhile, prepare the filling by adding the chickpeas, walnuts, garlic, onion, coriander, cumin, paprika, parsley, salt, pepper, and water to a food processor. Blend until smooth and creamy, adding more water if needed to reach a hummus-like consistency.
5. To make the tahini sauce, blend the tahini, lemon juice, garlic, salt, pepper, and water until smooth.
6. Spread about one tablespoon of the filling onto each roasted eggplant slice, then roll it up.
7. Arrange the rolls on a serving platter and drizzle with the tahini sauce. Finish with fresh dill and pomegranate seeds before serving.

Substitution

Don’t have chickpeas? Cooked lentils make an excellent substitute while still providing plant-based protein.

Nutrition (per roll with tahini sauce)

• Calories: 165
• Carbohydrates: 12g
• Protein: 4.2g
• Total Fat: 12g
• Saturated Fat: 1.5g
• Fiber: 3.7g
• Sodium: 184mg
• Potassium: 188mg
• Phosphorus: 111mg
• Iron: 1mg
• Cholesterol: 0mg
• No added sugars
• No phosphate additives

For more kidney-friendly recipes and expert nutrition guidance, visit the National Kidney Foundation at www.kidney.org/nutrition. You can also follow Dr. Mariselis Rosa Sanchez on Instagram at @kidneylovers for more kidney-friendly cooking inspiration.