How to make eggplant rolls with nuts
You will need
- Eggplant - 2 pcs .;
- Walnuts (peeled) - half a cup;
- Onions - 1 pc .;
- Parsley - 1 bunch;
- Olive oil;
- Pomegranate seeds - for decoration.
First prepare the eggplants. To do this, slice them along 0.5 cm thick slices. Fill with warm water and let stand for 20 minutes so that the bitterness is gone. Choose eggplants with small seeds, as they can fall out, and the slices will fall apart. If desired, you can peel the skin off the vegetables. If the vegetables are too thick, cut the strips in half into thinner ones so that the finished rolls turn out to be one bite. Sprinkle with salt every slice. Fry the eggplants in a well heated pan on each side until golden brown. Let the excess oil drain by putting slices on clean kitchen towels or napkins.
Prepare the roll stuffing.To do this, crush the kernels of walnuts, chop the parsley and chop the garlic. For the filling, it is better to use ordinary parsley, and for decorating the finished dish - curly. Onions cut, fry in a well-heated pan until golden brown. Cool onions. Put all ingredients in a blender and chop well until smooth. If the paste turns out to be too thick, dilute it with boiled water. The consistency of the paste should be similar to thick cream, it is important that it does not spill from the finished rolls. Add salt, pepper and seasonings to the paste. Mix everything again.
When the eggplants have cooled, lay them on a cutting board or large plate. At one end of each slice, put a teaspoon of filling and roll it into a roll. So do with all the slices.eggplant. If desired, you can fix each roll with a toothpick or special skewers.
Ready maderollsPut on a large flat dish in a single layer, garnish with greens and sprinkle with pomegranate seeds. Serve chilled with red wine and other drinks at your discretion.
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