Eggplant rolls

Ingredients for 4 servings:

• 3 eggplant(s)
• 500 g walnuts
• 2 garlic cloves
• 100 ml mayonnaise
• 100 g cheese, grated (I used mozzarella)
• 1 bunch of coriander or parsley
• 1 tbsp vegetable oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and vegetarian

For the filling, chop the nuts. You don’t want the mixture to become mush; you want the nut pieces to remain. Finely chop the coriander or parsley. Press the garlic cloves through a press or chop them very finely. Mix the mayonnaise, cheese, nuts, garlic, and herbs. What if I don’t like garlic? I recommend using at least one clove for the filling, otherwise the dish loses its flavor. Experiment to find out what you like best. Now prepare the eggplants. Remove the stem end of the eggplants. Cut the eggplants lengthwise into the thinnest slices possible. Sprinkle a little salt on the slices to remove the bitterness. Alternatively, soak the slices in salted water for about 15 minutes. Heat a pan, add a little oil, and fry the patted eggplant slices for about 2 minutes on each side. The slices will become soft. Dab off any remaining oil with kitchen towels. Once all the eggplant slices are fried, let them cool for about 5-7 minutes. Then spread the filling over the slices and roll them up. Since the eggplants have softened, they’re very easy to roll. This creates delicious appetizers. Ideal as a side dish or for zakuska. They taste great both hot and cold. If you make too much, refrigerate them and you’ll have some for the next day. You can watch the video instructions for this recipe here: https://youtu.be/1x6hTAvrQX0