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Eggplant rolls with pomegranate

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Ingredients for 2 servings:

  • 500 g eggplant(s)
  • 150 g walnuts, ground
  • 3 g garlic
  • 20 g onion(s)
  • 1 tbsp vinegar
  • 1 tsp coriander powder
  • Salt
  • Paprika powder
  • 4 tbsp water
  • 1 pomegranate
  • some oil for frying

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Cut the eggplants into 0.5 cm thick slices, sprinkle with salt, and let them soak for 15 minutes. Finely dice the onions and garlic. Halve the pomegranate and carefully remove the seeds. Place the walnuts, onions, and garlic in a bowl. Add the water and vinegar and stir well. Season the mixture with coriander, paprika, and salt. Add the pomegranate seeds. Rinse the eggplant slices in cold water and dry thoroughly with kitchen paper. Heat the oil in a pan and fry the eggplants until golden brown on each side. Spread the finished eggplant slices with the walnut cream and roll them up.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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