Stuffed Eggplant Appetisers

A staple of Georgian cuisine, this is a flavourful dish of thinly sliced eggplant stuffed with a spiced walnut paste and topped with pomegranate seeds. This dish is not only rich in antioxidants and healthy fats but also loaded with senolytic compounds like quercetin (from onions) and urolithins (from pomegranates), making it a great addition to a longevity-focused diet. The creamy walnut filling, combined with the slightly smoky roasted eggplant and bursts of sweet-tart pomegranate, makes for a satisfying and well-balanced dish that can be served as an appetiser, side dish, or even a light meal.

Ingredients (Serves 4-6):

For the Eggplant:

• 2 medium eggplants, sliced lengthwise into thin strips (about 5mm thick)

• 2 tablespoons extra virgin olive oil (for frying or baking)

• ½ teaspoon sea salt

For the Walnut Filling:

• 1 cup walnuts, finely ground

• 2 cloves garlic, minced

• ½ small red onion, finely chopped 

• ½ teaspoon ground parsley

• ½ teaspoon ground fenugreek (optional)

• ½ teaspoon paprika

• ½ teaspoon turmeric 

• ½ teaspoon black pepper

• ½ teaspoon sea salt

• 1 teaspoon white wine vinegar or lemon juice 

• ½ cup water (or as needed to form a smooth paste)

For Garnish:

• ¼ cup pomegranate seeds

• Fresh parsley, finely chopped

Method:

1. Slice the eggplants lengthwise into thin strips (about 5mm thick). Sprinkle lightly with salt and let them sit for 15-20 minutes to draw out excess moisture and bitterness. Pat the eggplant slices dry with a paper towel.

2. Heat olive oil in a pan over medium heat and fry the eggplant slices for 2-3 minutes per side until golden and soft. Alternatively, for a lighter version, bake the eggplants at 200°C (400°F) for 15 minutes, flipping once halfway through.

3. In a food processor or mortar and pestle, combine walnuts, garlic, onion, parsley, fenugreek, paprika, turmeric, black pepper, salt, and vinegar.

4. Gradually add water, one tablespoon at a time, blending until the mixture forms a smooth but thick paste. The consistency should be spreadable but not runny.

5. Spread 1-2 teaspoons of walnut filling onto each eggplant slice, then roll tightly from one end to the other.

6. Place the stuffed eggplant rolls seam-side down on a serving platter.

7. Sprinkle with fresh pomegranate seeds and chopped parsley.

8. Serve chilled or at room temperature for the best flavor.

Why This Dish is Great for Longevity

• Eggplant: Eggplants are high in antioxidants, particularly nasunin, which helps protect brain cells from oxidative stress. They are also rich in fiber, which supports digestion and gut health, and contain compounds that may aid in heart health by reducing cholesterol levels.

• Walnuts: Walnuts provide a significant amount of omega-3 fatty acids, which are essential for brain function and reducing inflammation. They are also packed with polyphenols, compounds that support cardiovascular health and may help slow down aging at the cellular level.

• Pomegranate Seeds: Pomegranate seeds are rich in urolithins, compounds that support mitochondrial function and cellular renewal. They also contain high levels of polyphenols, which help reduce oxidative stress and inflammation, both of which are linked to aging and chronic disease.

• Garlic: Garlic is well known for its immune-boosting properties due to its allicin content, a compound that has antibacterial, antiviral, and anti-inflammatory effects. It also supports heart health by reducing blood pressure and cholesterol levels.

• Red Onion: Red onions contain quercetin, a powerful flavonoid with senolytic properties that help clear out aging cells. They also have anti-inflammatory and antioxidant effects that support heart and immune health.

• Turmeric: Turmeric contains curcumin, a compound with strong anti-inflammatory and antioxidant properties. Curcumin has been studied for its potential benefits in brain health, joint support, and overall longevity.