Eggplant Rolls

eggplant

 

Ingredients

    • 1 eggplant

 

    • 1 handful fresh dill

 

    • 1 handful fresh parsley

 

    • 1 handful fresh cilantro

 

    • 2 garlic cloves

 

    • 1 Tablespoon sour cream

 

    • Salt

 

    • 1/2 cup walnuts

 

  • extra virgin olive oil

Eggplant ingredients

Directions: 

  • Wash and slice 1 eggplant. Sprinkle a pinch of salt on both sides of the sliced eggplant.

eggplant

  • Add 3 Tablespoons of extra virgin olive oil in a heated pan. (You could grill slices instead).
  • Sear the slices of eggplant and fry until they brown, then flip them over and fry the other side.

eggplant

  • Meanwhile you could make the filling.
  • The filling combines very well in a food processor, however you could just chop the herbs and nuts very small.
  • Into a food processor add small handfuls of dill, parsley, and cilantro (without the stems). Also add 1/2 cup of walnuts, 2 garlic cloves, and 1Tablespoon of sour cream. Mix until all is blended very well and spreadable.

eggplant spread

  • After the eggplant slices have browned, remove them onto a paper towel.

eggplant

  •  Spread each eggplant slice with the walnut and herb spread, and roll them up.

eggplant

eggplant

Eggplant Rolls

Servings: 6
Calories: 88kcal

Ingredients

  • 1 eggplant
  • 1 handful fresh dill
  • 1 handful fresh parsley
  • 1 handful fresh cilantro
  • 2 garlic cloves
  • 1 Tablespoon sour cream
  • Salt
  • 1/2 cup walnuts
  • extra virgin olive oil

Instructions

  • Wash and slice 1 eggplant. Sprinkle a pinch of salt on both sides of the sliced eggplant.
  • Add 3 Tablespoons of extra virgin olive oil in a heated pan. (You could grill slices instead).
  • Sear the slices of eggplant and fry until they brown, then flip them over and fry the other side.

Meanwhile you could make the filling:

  • The filling combines very well in a food processor, however you could just chop the herbs and nuts very small.
  • Into a food processor add small handfuls of dill, parsley, and cilantro (without the stems). Also add 1/2 cup of walnuts, 2 garlic cloves, and 1Tablespoon of sour cream. Mix until all is blended very well and spreadable.
  • After the eggplant slices have browned, remove them onto a paper towel.

Nutrition

Calories: 88kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2.9% | Vitamin C: 3.9% | Calcium: 2% | Iron: 2.8%
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