Eggplants with nuts

Wash the eggplants, cut them into 1 cm thick strips, and fry in a large amount of boiling oil until golden brown.

Strain to let the oil drain.

Chop cilantro, parsley, and dill finely.

Grind the walnuts on a fine grater or crush them in a mortar.

Chop the garlic finely or grate it.

Combine greens, nuts, and garlic, add pepper, salt, and vinegar, and mix.

Gradually pour in water until the mixture reaches a liquid porridge consistency.

You can add mayonnaise instead of water.

Use the resulting mixture to coat the fried eggplants and roll them into a tube.