Eggplant rolls can be filled with anything, I propose a simple variant of the filling but very delicious and piquant. Eggplant can be replaced by zucchini, filling and add cheese, many also like to add mayonnaise, but I do not belong to this.
Eggplant — 3
Walnuts — 50 grams
Garlic — 2 cloves
salt — to taste
Tomato — 1
1. Eggplant cut into thin plates along a thickness of 3 -5 mm, salt and put into a press for 20 minutes.
2. Then squeeze them, my and obsushivayut. In a frying pan warm up the oil and fry the eggplant on both sides to light — brown. Roasted eggplant spread plate on a paper towel to get rid of excess oil. Now prepare the stuffing. To do this, walnuts ground with a blender or food processor and mix with garlic passed through the press. If you are using tomatoes, then chop it finely and add to the stuffing. Next to each plate of eggplant lay on a part-teaspoon of filling and turn it into a roll. Finished rolls spread on a dish and decorate with greenery. Bon Appetit!