Eggplant Rolls with Nut Filling
⏳ Time
30 minutes + 20 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Eggplant Rolls with Nut Filling
Ingredients
- Eggplants - 17.6 oz
- Walnuts - 4.6 oz
- Garlic - 2 cloves
- Cilantro - 1 teaspoon
- Wine Vinegar - 2 tablespoons
- Salt - to taste
- Vegetable Oil - 3 fl oz
- Pomegranate Seeds - to taste
Step by Step guide
Step 1
Slice the eggplants lengthwise into pieces about 4 mm thick. Sprinkle with salt and let sit for 20 minutes. Squeeze out the liquid and fry the eggplants on both sides in vegetable oil until golden brown. Place on paper towels to remove excess oil.
Step 2
Chop the walnuts, garlic, and cilantro in a blender or pass through a meat grinder.
Step 3
Add spices, wine vinegar, salt, mix, and slightly dilute the mixture with hot water to a paste-like consistency.
Step 4
Spread a layer of nut paste on each slice of eggplant. Roll them up. Garnish with pomegranate seeds and herbs.
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