Eggplant rolls are such a delicious dish that anyone who tries them risks swallowing their tongue.
Today we suggest you prepare this appetizer in a new way, without the now traditional Korean carrots, cottage cheese and cilantro.
Instead, use prunes and nuts for the filling, but first, you need to prepare all the necessary ingredients:
- 500 g eggplant;
- 250 g prunes;
- 4 tablespoons sunflower oil;
- 50 g walnuts;
- 1 pinch of salt.
So, the vegetables need to be washed and dried, and then cut lengthwise into slices, which should be lightly salted.
Pour vegetable oil into a frying pan and when it is hot enough, fry the eggplant slices.
Transfer the slices directly from the pan to paper towels, and while they are giving off excess fat, prepare the filling.
To do this, you need to finely chop the prunes and chop the walnuts, then mix everything together with 0.5 tablespoon of sunflower oil.
All that remains is to form the rolls and, placing them on a plate “standing up”, you can serve them to the table.
