Eggplant rolls with cheese and walnuts
7 servings
30 minutes
Eggplant rolls with cheese and walnuts are an exquisite appetizer that embodies the best traditions of Greek cuisine. Eggplants, gently fried to a golden crust, create a soft base for a fragrant filling of cream cheese, crunchy nuts, and zesty garlic. Each piece is a harmony of textures and flavors where the tenderness of melted cheese meets the richness of nuts, while garlic notes add brightness. These rolls are served chilled, allowing the ingredients to fully unfold and providing a unique gastronomic experience. In Greece, such dishes adorn festive tables as symbols of hospitality and generosity. They are perfect as a standalone appetizer or as part of a lunch spread, pairing well with white wine and fresh vegetables.
1
Cut unpeeled eggplants into thin slices, sprinkle with salt, and let sit for 15 minutes, then rinse in water and place in a preheated pan with vegetable oil. Fry until cooked on each side; place on paper towels to drain excess oil.
- Eggplant: 1 piece
2
Filling: grate cheese on a fine grater, add chopped walnuts, minced garlic and mix the resulting mass with mayonnaise. Optionally, you can add chopped parsley and/or dill.
- Cheese: 100 g
- Walnuts: 30 g
- Garlic: 4 cloves
- Mayonnaise: 25 g
- Parsley: to taste
- Dill: to taste
3
Spread the filling in a thin layer on the slice of eggplant, then roll it tightly. If desired, you can secure the resulting roll with a skewer for canapés or lightly fry it.
- Eggplant: 1 piece
4
Let it sit in a cool place. Serve chilled.
- Eggplant: 1 piece
