Instructions:
- Start by cutting the eggplant lengthwise and frying it on a heated pan for six minutes, flipping it over halfway through the cooking time. When cooked, set the eggplant aside to cool.
- While the eggplant is cooling, make the filling paste. In a blender, combine ½ of cashews and walnut, and blend. Put aside. Take another half of walnut and cashews, add turmeric, garlic, vinegar, pepper, salt and water. Blend until the mixture becomes a smooth paste. Put the paste in a bowl and add a little more water if it is too thick. The consistency should be like puree.
- Next, melt the butter on a heated pan and add diced white onions.
- ry the onions until they are cooked and then switch off the heat. Add the cashew – walnut mixture, along with salt and pepper. Mix well and squeeze in a pomegranate to add a burst of flavor. Once the mixture has cooled down, mix well by hand.
- Place the eggplant slices on a kitchen board. Drain the canned sprats. Put one tablespoon of the prepared paste on one end of the eggplant slice and add one or two sprats to each slice. Then, roll them up into rolls.
- Finally, pour the prepared vegetable – nut puree onto a plate in three places and arrange six pieces of eggplant rolls on top. Garnish with microgreens cashews and pomegranate and drizzle with the drained oil. Enjoy your delicious and healthy eggplant rolls!
Tips:
- Choose fresh eggplants that are firm and shiny with no visible bruises or blemishes. This will ensure that they cook evenly and taste delicious in the rolls.
- When frying the eggplants, use a non-stick pan and don’t overcrowd the pan. This will help ensure that the eggplants cook evenly and don’t stick to the pan.
- Toast the walnuts before blending them into the puree. This will bring out their nutty flavor and make the puree more flavorful.
- Garnish the dish with fresh herbs, such as microgreens or coriander leaves, to add brightness and a pop of color. Fresh herbs will also complement the other flavors in the dish, making it even more delicious.
- For a more intense flavor, try roasting the eggplant instead of frying it. This brings out its natural sweetness and add a smoky depth to the dish.
- To save time, you can prepare the sprat filling in advance and keep it in the refrigerator until you’re ready to assemble the rolls.
1. Cut the aubergine lengthwise and fry on a hot griddle for 6 minutes, turning halfway through cooking. When cooked, set the eggplant aside to cool.
2. While the aubergines are cooling, make the stuffing paste. In a blender, combine ½ of cashews and walnut, and blend. Put aside.
3 Take the other half of the walnuts and cashew nuts, add turmeric, garlic, vinegar, pepper, salt and water. Blend until the mixture becomes a smooth paste. Put the paste in a bowl and add a little more water if it is too thick. The consistency should be like puree.
4 Melt the butter in a hot pan and add the diced white onions.
5. Fry the onions until they are ready, then turn off the heat. Add the cashew – walnut mixture, along with salt and pepper. Mix well and squeeze in a pomegranate to add a burst of flavor. Once the mixture has cooled down, mix well by hand.
6. Place the aubergine slices on a kitchen board. Drain the canned sprats. Put one tablespoon of the prepared paste on one end of the eggplant slice and add one or two sprats to each slice. Then, roll them up into rolls.
7. Finally, spoon the prepared vegetable-nut purée onto the plate in three places and arrange six aubergine rolls on top. Garnish with microgreens cashews and pomegranate and drizzle with the drained oil. Enjoy your delicious and healthy eggplant rolls!
