Eggplant rolls with nuts
Description
A delicious appetizer for any gathering. This dish has something subtly Eastern, Caucasian, and summery about it—I often remember its taste in winter, when nuts are available but decent eggplants, alas, are nowhere to be found. So in summer I try to make them more often, so there’s something to be nostalgic about in winter. Here, then, is the classic recipe for eggplant rolls with nuts—for your summer table. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the eggplants, remove the stems, and cut lengthwise into strips. Sprinkle with salt so the bitterness drains out with the juice, then rinse with cold water and pat dry with a paper towel.
- 2
Step 2
Fry each strip on both sides in a small amount of oil in a well-heated skillet.
- 3
Step 3
Chop the nuts.
- 4
Step 4
Finely chop the herbs.
- 5
Step 5
Mince the garlic with a knife or press it through a garlic press.
- 6
Step 6
Mix the nuts, herbs, and garlic. For a more uniform consistency, add a little pomegranate juice or wine vinegar with sugar.
- 7
Step 7
Using the resulting mixture, stuff the eggplants — place about a teaspoon of filling on one edge of each strip and roll into a roll.
- 8
Step 8
Serve the ready eggplant rolls with nuts as a cold appetizer.