Eggplants fried with nuts
1 serving
15 minutes
Eggplants fried with nuts are an exquisite dish of European cuisine, impressing with their sophistication and rich flavor nuances. Tender rolls of baked eggplants soaked in nut filling create a harmonious blend of softness and pleasant texture. The addition of walnuts gives the dish a nutty aroma and a light crunch, while pomegranate seeds add a refreshing tartness. Parsley not only decorates but also adds freshness. This recipe can be considered a wonderful example of Mediterranean gastronomy, where simple ingredients come together in a refined dish. Served as an appetizer or light dinner, it impresses with its presentation. Suitable for special occasions and romantic evenings, offering a sense of gastronomic delight.
1
Place the eggplant rolls in the center of the plate (9 or 10 pieces, depending on the width of the roll; if necessary, cut the prepared roll in half), with the filling side up.
- Aubergine rolls: 160 g
2
Place 1 pomegranate seed in the center of each roll.
- Pomegranate seeds (arils): 4 g
3
On the sides, we decorate in a circle with 3 walnut butterflies and bunches of parsley leaves, alternating them.
- Shelled walnuts: 10 g
- Parsley: 3 g
