AuthorNata AlbotCategoryMain Course, VegetarianDifficultyIntermediateWash the eggplants, remove the stems and cut them lengthwise into slices of 1 cm thick.
Season each eggplant slice with salt and let it rest, on a plate, for about 15 minutes.
The slices will release a dark, bitter juice that should be drained.
Fry the eggplant slices in oil over medium heat until golden on both sides.
If the eggplant slices are too greasy, pat the excess oil with paper towel.
Prepare the filling. In a bowl mix the grated cheese, finely chopped garlic and minced walnuts. For a more creamy texture, add 1-2 tablespoons of mayonnaise. Mix well and season with salt and pepper.
Spread one spoon of filling on one side of each eggplant slice. Roll it to enclose the filling. Proceed in the same way with each slice.
Arrange the rolls on a serving plate and top with parsley.
Ingredients
Directions
Wash the eggplants, remove the stems and cut them lengthwise into slices of 1 cm thick.
Season each eggplant slice with salt and let it rest, on a plate, for about 15 minutes.
The slices will release a dark, bitter juice that should be drained.
Fry the eggplant slices in oil over medium heat until golden on both sides.
If the eggplant slices are too greasy, pat the excess oil with paper towel.
Prepare the filling. In a bowl mix the grated cheese, finely chopped garlic and minced walnuts. For a more creamy texture, add 1-2 tablespoons of mayonnaise. Mix well and season with salt and pepper.
Spread one spoon of filling on one side of each eggplant slice. Roll it to enclose the filling. Proceed in the same way with each slice.
Arrange the rolls on a serving plate and top with parsley.