Write a comment
Eggplant Rolls with Walnuts
Eggplant rolls with walnuts decorate the table. They look festive and are a good option to diversify the menu. This hearty seasonal appetizer, which comes to us from Georgian cuisine, has a rich taste – the dish is moderately spicy and savory. This step-by-step recipe with photos is for those who do not know how to prepare eggplant rolls with walnuts.
Ingredients
Show ingredients
- eggplants – 2 pcs;
- walnuts – 50 g;
- cilantro – 15 g;
- garlic – 1 clove;
- water – 1 tbsp;
- vegetable oil for frying;
- salt and pepper to taste.
Preparation
- Prepare the necessary products for making eggplant rolls with walnuts. Wash vegetables and herbs, peel the garlic.
- Cut the eggplants into slices about 5 mm thick.
- Sprinkle the cut surface with salt and leave for about 10 minutes.
- Prepare the filling. In a blender, combine 50 grams of walnuts, 15 grams of cilantro, one teaspoon of water, salt, and pepper to taste. Blend until minced. If you want a more liquid filling, you can add a little more water.
- Drain the liquid from the eggplants and fry them in a pan with oil until browned.
- To remove excess oil, place the fried vegetables on a paper towel until completely cooled.
- Prepare the rolls. Spread the filling on the edge of the slices and roll them up like rolls.
- Garnish the prepared eggplant rolls with walnuts with herbs and serve to the table.
