Eggplant rolls with walnuts recipe

Eggplant rolls are not just a vegetable appetizer, but a real lifesaver for everyone who loves eating healthy and varied meals. The filling for these delicious rolls can be almost anything: fried minced meat, mushrooms, fresh or stewed vegetables, herbs, and more.

A simple, quick, affordable, and incredibly tasty recipe is eggplant rolls with walnuts. They have a pleasant crunchy texture and pair perfectly with meat and fish dishes, as well as various porridges, potatoes, and other side dishes.

Walnuts are one of the best natural sources of iodine — a mineral essential for the proper and complete functioning of the thyroid gland. They also contain fatty acids (mainly omega-3), which help maintain healthy lipid metabolism and reduce inflammatory processes in the human body. This type of nut is rich in B vitamins, which support brain function, the central nervous system, and help the body cope with stress and increased emotional strain.

CraftOil offers the freshest 100% natural walnut kernels and walnut pieces. They are not treated with agricultural pesticides or preservatives, are stored under ideal conditions, and are packed into convenient paper zipper bags exactly on the day the customer places an order.

The CraftOil catalog also includes premium organic ground black pepper, which is perfect for preparing vegetable rolls and many other delicious dishes..

We guarantee excellent quality and outstanding taste of our walnuts, walnut pieces, pepper and other products.

Ingredients

For spicy eggplant rolls (6 servings), you will need:

• 3 medium-sized eggplants;
• 1 bunch of cilantro (10–12 stems);
• 6 cloves of garlic;
• 100 g sour cream (preferably farm-made);
• ½ cup walnuts (kernels);
• 1–2 tablespoons vegetable oil (for frying);
• 1 teaspoon salt;
• ½ teaspoon ground black pepper;
• 6–7 lettuce leaves (for serving);

Step-by-step preparation

Wash the eggplants and pat them dry with a kitchen towel. Cut off the stems, then slice the eggplants into medium-thick slices. Sprinkle them with half a teaspoon of salt and leave for 20 minutes to release their juices. After that, squeeze out the excess liquid and fry the eggplant slices in vegetable oil for about 10 minutes on each side. They should become beautifully golden brown.

It is recommended to place the fried eggplant slices on parchment paper or a clean towel to remove any remaining oil.

Peel the garlic and rinse it under running water. Wash the cilantro and chop it into medium-sized pieces. In a blender bowl, combine and blend the sour cream, walnuts, cilantro sprigs, pepper and the remaining salt. Place the mixture in the refrigerator to rest for at least 30 minutes.

Finally, assemble the rolls. Place about 1 teaspoon of the sour cream and garlic walnut filling onto each eggplant slice, then roll them into tubes. For a more elegant presentation, serve them on washed and dried lettuce leaves.

Notes:

For frying eggplants, sesame oil, corn oil, sunflower oil, or camelina oil are suitable options. They have a neutral taste and a high smoke point. These oils, as well as many other natural vegetable oils, are always available from CraftOil.