Description
A delicious appetizer of eggplant with garlic, cilantro and walnuts. Surrounded by fresh green looks very elegant on the holiday table. The recipe for this dish was posted on the website in the 2009 user maryasik called "Eggplant with walnuts" and is illustrated with me in the framework of "Coloring".
Ingredients
-
Eggplant
3 piece
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Cilantro
1 coup
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Garlic
6 tooth
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Sour cream
100 g
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Walnuts
0.5 cup
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Vegetable oil
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Salt
-
Black pepper
-
Lettuce
Cooking
Eggplant peel and slice lengthwise into plates of 2-3 mm, add salt, put in a Cup and leave for 20 minutes (to give the juice and the bitterness left).
While the eggplant "infused", prepare the filling. Walnuts dry in a pan, grind in a blender or with a knife.
To put it in a Cup of sour cream and garlic passed through the press. In the original recipe, the author suggested to use mayonnaise. With sour cream turns out not less tasty and not so greasy. See for yourself here is a matter of taste.
Finely chop the cilantro (if you don't like it, you can take the parsley). Mix greens, walnuts, sour cream, salt and pepper. The stuffing is ready.
Already given eggplant juice, rinse them with water, wet a paper towel, then fry in a small amount of vegetable oil on medium heat with one
On the other side until Golden brown. Eggplant stir-fried quickly, watch to avoid burning!
Put fried eggplants on a paper napkin or paper towel to remove excess oil. You can even top with wet cloth.
The eggplant in a thin layer spread the filling and turn rolls.
Here are the rolls work.
On a dish decorated with green salad, spread rolls and served to the table.
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