Eggplant, Roulette, Roulettes

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.

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