Eggplant rolls with nuts and cheese

2 servings
30 min

How do you make eggplant rolls with nuts and cheese? Prepare the products. Choose eggplant as smooth as possible along the entire length to make the rolls look neat. Any curd cheese is suitable for this recipe, even with additives it will taste good. Nuts can buy already peeled, or you can peel them yourself.

Wash the aubergine, dry and cut off the tail. Cut the vegetable along in long strips, about 5mm thick. You can even thinner, then they will be easier to wrap.

Sprinkle salt over the aubergine. This is the easiest way to rid it of the bitterness that this delicious vegetable often suffers from. Salt will pull moisture out of the eggplant, and with it will go bitterness. Leave it to lie for 10 minutes - you'll see it covered in droplets. Take a paper towel and wipe down the eggplant strips, erasing the released liquid.

Prepare the filling. Walnuts, if not peeled, clean. You can dry them for a couple of minutes in a dry pan, the nuts will become fragrant and tastier. Then grind them in any way available - with a blender, in a mortar or with a simple rolling pin, as I did. To do this, put the nuts in a bag and tap them with a rolling pin. Nuts will turn into small crumbs.

Take a small bowl, put cheese and nuts in it. Squeeze the peeled clove there with the garlic press. Or grate it on a fine grater.

Mix the products well with a spoon until smooth. The filling is ready. You can add any greens to it if you wish. Instead of curd cheese, you can also take completely any other cheese, in which case grate it and add some mayonnaise.

Heat a frying pan over a medium heat, pour vegetable oil over it, warm it up for a couple of minutes. Put the eggplant strips in one layer in the heated oil so that they do not find each other.

Fry the aubergine over a low heat until ruddy on one side, then turn and fry on the other. Aubergine slices should absorb all the oil and become soft.

Remove the finished slices on a plate with a paper towel - it will absorb excess oil. Fire the next batch in the same way.

Cool the slices a little. Take a strip of aubergine and one end with a teaspoon of cheese and nut filling. Twist it into a roll.

If it does not hold well, you can hold the roll together with a toothpick or a special skewer. My slices were thin and well-cooked, so I didn't have to fasten them. Stuff all the aubergine slices that way.

Put the resulting rolls on a dish, decorate them with herbs and pomegranate grains. Serve on the table in any form - they are delicious and warm, and cooled. Enjoy your meal!