Eggplant rolls with walnuts
Description
The dish is prepared without unnecessary complications. It turns out very filling and extremely aromatic thanks to the filling with herbs, spices, and sour cream. Instead of sour cream, you can optionally use mayonnaise, but keep in mind that each mayonnaise has its own taste and aroma, which might slightly overpower the flavor of the filling. Be sure to let the eggplants cool down after frying, and also chill the filling—this will make it easier to roll up the rolls. I highly recommend preparing this dish for a festive table. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Slice the eggplant into thin strips 4-5 mm thick, salt them, and set aside to let the liquid drain out.
- 2
Step 2
2. Prepare the filling. Finely chop the herbs: dill and basil. Grate garlic and ginger on a grater. Add blended walnuts, pepper, mustard, salt, mix well and add sour cream (or mayonnaise).
- 3
Step 3
3. Place the filling in the refrigerator for a while. Lay the eggplants on a paper towel and pat them dry on top with a paper towel.
- 4
Step 4
4. Fry on a hot skillet on both sides and place on a plate (not on top of each other). Let them cool.
- 5
Step 5
5. Place the filling on the thick edge of the eggplant and roll it up into a roll. Arrange the rolls on a plate and garnish.