Eggplant rolls with cottage cheese
4 servings
45 minutes
The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.
Calories266.6kcal
Proteins9.7grams
Fats18grams
Carbohydrates17.3grams
Eggplant
1
kg
Walnuts
100
g
Cilantro
100
g
Garlic
3
clove
Salt
to taste
Ground black pepper
to taste
Vegetable oil
to taste
Pomegranate seeds (arils)
to taste
1
Slice the eggplants lengthwise into thin strips.
- Eggplant: 1 kg
2
Heat the pan and fry on both sides in vegetable oil.
- Vegetable oil: to taste
3
Place the cooked eggplants on paper towels to remove excess oil.
4
Prepare the filling. You will need thick Armenian cheese kamats-matsun for it. Finely chop the walnuts and cilantro and add them to the cheese.
- Kamats matsun (aged Armenian yoghurt): 100 g
- Walnuts: 100 g
- Cilantro: 100 g
5
Grate the garlic, add it to the thick kamats-matsun, and mix thoroughly.
- Garlic: 3 cloves
6
Salt, pepper, and mix again.
- Salt: to taste
- Ground black pepper: to taste
7
Place some filling on the edge of the eggplant strip and roll it up.
- Eggplant: 1 kg
8
Do the same with other slices.
9
Place the rolls on a plate.
10
Garnish with crushed nuts and pomegranate seeds and serve.
- Walnuts: 100 g
- Pomegranate seeds (arils): to taste
11
