Vegetables

Eggplant rolls with nuts


Ingredients for Making Eggplant Rolls with Nuts

  1. Eggplant 3 pieces
  2. Walnut (young) 50 grams
  3. Garlic 1-2 prongs
  4. Dill 3 branches (large)
  5. Parsley 3 branches (large)
  6. Mayonnaise 1 tablespoon
  7. Vegetable oil as needed
  8. Salt to taste
  9. Ground black pepper to taste
  10. Suneli hops to taste
  • Main Ingredients: Eggplant, Garlic, Nuts
  • Serving 1 serving
  • World Cuisine

Inventory:

Knife, Cutting board, Paper kitchen towels, Deep bowl, Blender, Small bowl, Garlic gourmet, Tablespoon, Stove, Frying pan, Kitchen spatula, Plate, Large flat dish

Cooking eggplant rolls with nuts:

Step 1: prepare the ingredients.


We cut the stalks of the eggplant and wash them together with the stalks of greens under cold running water from any kind of pollution. Then we dry the eggplants with paper kitchen towels to prevent excess moisture, put them on a cutting board one by one and cut them into layers about 3 to 5 millimeters thick. We shift the eggplant layers into a deep bowl, while pouring each layer to taste with salt. We leave them in this form on 45 minutes.

Shake dill with parsley over the sink from excess water, put on a cutting board and chop finely. We sort the peeled walnuts, remove the small litter and send it to a clean blender bowl. Peel the garlic cloves and put in a small bowl. We also put on the kitchen table all the other products that will be needed to prepare this dish.

Step 2: prepare the filling.


Then close the blender bowl with a lid, turn on the kitchen appliance at the highest speed and chop the nuts for 1 - 2 minutes until smooth, the result should be a fragrant crumb. We shift it into a deep bowl, put chopped greens there, squeeze the cloves of garlic through the garlic press, add salt, black ground pepper, suneli hops, 1 tablespoon of mayonnaise to taste and mix all the toppings with a tablespoon to a uniform consistency.

Step 3: fry the eggplant.


Now we rinse the eggplants under cold running water from excess salt and dry with paper towels to remove excess moisture. Then turn on the stove to a medium level and put on it a frying pan with 2 - 3 tablespoons of vegetable oil. When the oil warms up, carefully place 3-4 eggplant layers and fry them on both sides to a golden brown crust.

Do not forget that during frying, the eggplants absorb a lot of oil, so we periodically add it to the pan. After the eggplants take the desired color, blush and soften, helping themselves with a kitchen spatula, put them on a paper towel, it absorbs excess fat.

Step 4: we form eggplant rolls with nuts.


We do not cool eggplant for a long time, otherwise the crust at the edges of the layers will dry out and break during the formation of rolls. We take 1 warm eggplant layer, put it on a plate, put 1 tablespoon of the filling on one of the edges of the layer and roll up a small and dense roll. In the same way, we form the remaining rolls, transfer them to a large flat dish, arrange this yummy with any greens and serve.

Step 5: serve eggplant rolls with nuts.


Eggplant rolls with nuts are served at room temperature. After cooking, they are placed on a large flat dish, decorated with greens, olives, olives, tomato slices, slices of cucumbers, pomegranate seeds or lettuce leaves. This appetizer will take its rightful place on your holiday table! Enjoy it!
Enjoy your meal!

Recipe Tips:

- The set of spices indicated in this recipe can vary not only in taste, but also in composition.

- In the same way you can cook rolls from zucchini.

- Nuts, herbs and garlic can be minced or minced in a food processor.

- Mayonnaise can be replaced with sour cream.

- Very often, together with nuts and greens, grind the fried onions, as a result, a pleasant nut paste is obtained, with which the fried eggplant layers are greased and then rolled into rolls.

- This recipe uses a very young sweet nut with a light skin of delicate beige color, if you use old nuts, the filling can be bitter and will be darker, almost brown in color.