Eggplant Rolls with Walnuts
Eggplant adds fiber, while walnuts make the filling more satisfying and bring gentle fats. Cilantro, garlic, and lemon juice keep the flavor bright without bread or sweet sauces. This chilled appetizer works especially well on a festive plate or as a light keto snack.
Slice the eggplant (500 g) into long thin planks, sprinkle it with part of the salt (4 g), and leave it for 10 minutes. Place the walnuts (150 g) into a blender or chopper, and add the garlic (4 g), cilantro (10 g), lemon juice (15 g), and the remaining salt (4 g).
Pat the eggplant (500 g) dry with paper towels and fry it in the olive oil (40 g) on both sides until soft and lightly browned. Separately blend the walnuts (150 g) with the garlic (4 g), cilantro (10 g), lemon juice (15 g), and salt (4 g) into a thick, slightly textured paste.
Cool the eggplant slices (500 g), spread each one with a little walnut filling, and roll them up tightly. Serve them chilled right away or after a short rest in the refrigerator.
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