How To Cook Eggplant Rolls With Tomato, Walnut And Garlic Pate - Recipe
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant rolls with tomato, walnut and garlic pate". Delicious recipe.
Required products :
2 large aubergines
For the pate:
3-4 handfuls of walnuts
6 - 7 medium fleshy tomatoes
3 - 4 pinches of salt
1/3 teaspoon coriander
olive oil to taste
garlic to taste and optional
Method of preparation :
Wash the walnuts, soak them in water overnight, then peel the brown skin to avoid the bitter taste of the pate.
Cut the aubergines into pieces no thicker than 5-6 mm. Put them in salted water for 20 minutes, then drain it and wash the "tiles" with clean.
To make the pate, mix the products for it and grind them with a blender until a homogeneous mixture.
Fry the aubergines on both sides in olive oil until golden brown and arrange them on a plate. Wait for it to cool a bit and spread each of the pieces with the pate. Roll up the rolls and serve them on lettuce leaves.
The pate is stored in the refrigerator in a closed container and can be served with chopped fresh vegetables, spread on a slice of bread or used as an addition to pasta or lasagna. Its taste is dense and spicy.
Enjoy your meal!
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