Eggplant rolls with cream cheese and walnuts
4 servings
30 minutes
Eggplant rolls with cottage cheese and walnuts are a vibrant dish of Caucasian cuisine, combining the softness of eggplant, the tenderness of cottage cheese, and the richness of nuts. This exquisite treat originates from Caucasian traditions where eggplants are often used in appetizers and hot dishes. Their sweet-smoky flavor is beautifully complemented by the creamy texture of cheese and a crunchy nutty note. Golden-brown slices of eggplant wrap around a spicy filling, creating a harmony of tastes and aromas. Freshness is added by herbs, while pomegranate seeds contribute a light tang and festive appearance. These rolls are perfect for a celebratory table or as an exquisite appetizer that consistently delights guests with their refined taste and elegant presentation.
1
Slice the eggplants lengthwise into pieces about 0.5 cm thick.
- Eggplant: 2 pieces
2
Rub the slices with salt and leave for 10-15 minutes.
- Salt: to taste
3
Chop the walnuts in a blender or on a fine grater.
- Walnuts: 100 g
4
Combine crushed nuts, cottage cheese, and finely chopped herbs.
- Walnuts: 100 g
- Cream cheese (curd cheese spread): 100 g
- Fresh herbs: 1 bunch
5
Add salt and pepper mix to taste.
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
6
Mix until homogeneous mass.
7
Fry the eggplants on both sides in vegetable oil until golden brown.
- Eggplant: 2 pieces
- Vegetable oil: 20 ml
8
Spoon the filling onto the edge of the eggplant.
- Cream cheese (curd cheese spread): 100 g
9
Wrap the eggplants into rolls.
10
Serve decorated with greens and pomegranate seeds.
- Fresh herbs: 1 bunch
- Pomegranate seeds (arils): 50 g
