Eggplant rolls with walnuts

Name: Eggplant rolls with walnuts
Ingredients: 2 medium eggplants (600 g); 1 teaspoon salt; 30 ml oil; 50 g Greek yogurt; 1 tablespoon (3 g) dried chives; 2 garlic cloves; 1/2 teaspoon ground pepper; 50 g chopped walnuts

Salad - Eggplant rolls with walnuts by Roberta F. - Recipia

Eggplant rolls with walnuts are filled with yogurt and garlic after the long eggplants are sliced lengthwise. The slices are browned in a pan, then rolled around the creamy filling and served cold, with pieces of walnut. I arrange them on a platter in small pieces, so they’re easy to pick up by hand. Prep: 20 minutes. Cook: 20 minutes. Rest: 45 minutes. Total time: 85 minutes. Serves: 4. About 190 kcal and 4 g protein per serving.

Ingredients

2 medium eggplants (600 g)
1 teaspoon salt
30 ml oil
50 g Greek yogurt
1 tablespoon (3 g) dried chives
2 garlic cloves
1/2 teaspoon ground pepper
50 g chopped walnuts

Preparation

1. Wash and trim the eggplants, then cut them lengthwise into thin, even slices. Sprinkle 1/2 teaspoon of salt over them. 2. Heat 30 ml of oil in a pan and fry the slices in batches, about 20 minutes in total, around 2 minutes per side, until browned. Transfer them to a plate covered with a kitchen towel and let them cool for 10 minutes. 3. Mix the yogurt with the dried chives, crushed garlic, 1/2 teaspoon of salt and the pepper. Let the mixture sit for 5 minutes. 4. Spread the cooled slices with yogurt, sprinkle over the chopped walnuts and roll them up. Refrigerate the rolls for 30 minutes and serve cold.

Notes

I’d serve them with a tomato salad and toast. The filling is reminiscent of eggplant spread, only you can feel the walnuts in little pieces. You can replace the 50 g of yogurt with 50 g of cream cheese or grated cheese, and the chives with 1 tablespoon of chopped coriander. Walnuts and dairy are the allergens to keep in mind. Keep the rolls covered in the fridge for no more than 3 days. I roll them up a few hours before the meal, so I can clear the counter while I prepare the rest. Choose firm eggplants with smooth skin and no soft spots; very large ones often have spongier flesh and take longer to soften in the pan. If you find lots of large seeds when you cut them, remove the middle part, which can taste bitter.