There are a variety of fillings for eggplant rolls. Some prefer cheese, others prefer vegetables, and still others experiment with seafood. This recipe presents a filling in the spirit of the Caucasus - tomatoes with walnuts and garlic.
It is necessary
- - 2 eggplants,
- - 6 tomatoes (preferably fleshy),
- - 1.25 cups shelled walnuts,
- - 30 ml of sunflower or vegetable oil,
- - 3 cloves of garlic,
- - dill to taste,
- - basil to taste,
- - salt and pepper to taste.
Instructions
Step 1
Rinse eggplants and tomatoes, let dry. Peel three cloves of garlic.
Step 2
Cut the tomatoes into equal sized slices. Cut the eggplants into long slices.
Step 3
Grease a baking sheet with a little oil or cover with baking paper. Put tomato slices in a row on a baking sheet, put eggplant slices next to it. Season with salt and pepper to taste. Lubricate the eggplant with sunflower oil on both sides (more convenient with a brush).
Bake for 20 minutes.
Step 4
Grind the walnuts and garlic cloves in any way you like. You can grind the nuts in a blender (this is faster), and grate the garlic.
Step 5
Cool the baked vegetables a little. Put chopped nuts and garlic on the edge of the eggplant, a slice of tomato on top, wrap in a roll. Repeat these steps with the remaining eggplant slices and filling.
Step 6
Transfer the finished rolls to a plate, leave for 15 minutes, garnish with fresh herbs before serving.
