Directions: 

• 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.

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

Print Recipe

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%