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Aubergine rolls with nut sauce
2 servings20 min your 20 min
Georgian-style eggplant rolls - with walnut sauce, garlic and fresh greens.
Aubergine - 1 pc., Walnut nuts (kernels) - 40 g, Bulb onions - 1 pc., Garlic - 1 clove, Parsley or cilantro greens - 1/4 bunch, Apple vinegar - 1-2 tbsp. spoons, Salt - to taste, Ground red pepper - 0.25 tsp (to taste), or ground black pepper - 0.5 tsp (to taste), vegetable oil - 3 tbsp. spoons
Prepare all the necessary ingredients.
Cut the aubergines along in long strips. 
In half a glass of water, dilute 1 teaspoon of salt. Put the eggplant in solution, mix well several times, then drain the water. Put the aubergines on paper wipes. 
Heat the pan with vegetable oil. Fry the aubergines over a medium heat for 2 minutes on each side. Put the fried eggplant on paper towels in order to save them from excess oil. 
Scroll the nuts 2-3 times through a meat grinder or grind with a blender. 
Peel and grind the garlic (squeeze through the press or grate on a fine grater). 
Peel and finely chop the onions. 
Fry the onion over a medium heat for 2 minutes, until soft. 
Finely chop the parsley greens. 
Combine ground nuts, fried onions, garlic, parsley, vinegar, a pinch of salt and pepper. 
Mix. If the mass is too thick, add some water or stock, tasting the sauce and adding the missing ingredients. 
Spread the eggplant strips with nut sauce, roll up and fix with a wooden stick. 
The remaining sauce can be poured over rolls or served in a saucepan. 
Enjoy your meal!