Eggplant rolls with walnuts
This wonderful starter is very simple to prepare, as much as it is tasty. It consists of 3 main ingredients: eggplants, walnuts and garlic. All the rest is some spices.
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Preparation time: 1 hr. 30 mins
Difficulty level: Easy
Servings: 10
Special equipment: Food processor
Ingredients
Preparation
4 medium eggplants
2 cups chopped walnuts
6 cloves garlic
1 tsp. red wine vinegar
2 tsp. ground coriander
1 tsp. ground fenugreek
pinch cayenne pepper
salt
olive oil
Cut-off the tops of the eggplants, then cut them lengthwise into 1/2 cm (1/4") thick slices.
Sprinkle plenty of salt and let stand in a colander for half an hour, then rinse and dry with a paper towel.
Heat a non-stick pan and apply a very thin layer of vegetable oil. Fry the slices until golden brown from both sides.
Alternatively you can use your oven. Arrange the slices in a baking pan, spread some oil and put in the oven heated to high temperature. After 10-15 minutes turn the slices over for another 10 minutes.
When the eggplant slices are cooling, put the walnuts in the food processor together with 4 minced garlic cloves, the vinegar and 1/2 cup water. Process until you get a coarse mixture, then mix in the spices.
Heat 3 tbsps. of olive oil in a pan on a medium-low heat. Stir in the other two garlic cloves minced and turn off the heat.
Cut each eggplant slice in two, put about 1-2 tbsps. of the filling close to the wider edge and roll the slice around the filling. Arrange the rolls in a plate, brush with the garlic olive oil and garnish with parsley or cilantro leaves.