Eggplant Rolls with Walnut Filling
Fried eggplant rolls with a walnut and mayonnaise filling, herbs and pomegranate. Eggplant and walnuts provide fiber and fats, making this appetizer satisfying.
Ingredients: sunflower oil (400 g), eggplant (500 g), garlic (20 g), cilantro (15 g), dill (15 g), walnuts (20 g), mayonnaise (homemade or sugar-free) (50 g), pomegranate (5 g), curry (3 g), table salt (3 g), black pepper (1 g).
Wash and dry the eggplants, slice them lengthwise into strips no thicker than 5 mm, and heat the sunflower oil in a wide pan.
Fry the eggplant slices in batches on both sides until golden.
Leave the fried slices on a tray or paper towel so the excess oil drains away.
Finely chop the cilantro and dill, crush the garlic, and mix them with the ground walnuts, mayonnaise, curry, salt and black pepper.
Spread the walnut filling over each eggplant slice and roll it up.
Arrange the rolls on a plate and garnish with pomegranate seeds before serving.
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