Eggplant rolls
Ingredients
- 4-5 pcs. eggplant
- 150 g walnuts
- 2 garlic cloves
- 1 bunch dill
- 1 bunch cilantro
- 1 bunch of parsley
- 2 tbsp. l. lean mayonnaise
- pomegranate seeds for decoration
- salt to taste
- 3-4 century l. olive oil
Cooking
Step 1
We cut the eggplant lengthwise, about 3-5 mm thick. Grind walnuts, dill, cilantro, parsley and garlic in a blender. Add salt and mayonnaise.
Step 2
Fry eggplant on both sides until a beautiful golden color. Put 1 teaspoon of the filling on the cooled eggplants and twist the rolls. Decorate with pomegranate seeds or herbs.