Badrijani Eggplant Rolls
Eggplant and walnuts provide fiber and beneficial fats, while cilantro and garlic add plant antioxidants. These rolls with a spiced walnut filling are served chilled and work well as a keto appetizer.
Wash and dry the eggplant (150 g), then slice it lengthwise into thin pieces. Season the eggplant with table salt (5 g) and leave it for 15 minutes, then pat the slices dry.
Blend the walnuts (50 g), cilantro (15 g), and garlic (5 g). Add the black pepper (1 g) and khmeli-suneli (1 g), then add the water (10 g) if needed and blend the filling until it becomes a paste.
Brush the eggplant slices with olive oil (15 g) and fry them in a non-stick pan on both sides until tender and golden. If the slices remain firm, add a little water, cover the pan, and cook until tender.
Place the walnut filling on each slice, roll them up, and chill before serving.
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