Summer Eggplant Rolls with Tomato-Walnut Filling

The perfect summer snack and more! Colorful combination and taste! Eggplant rolls are filled with everything. And cheese fillings, and vegetable purees and dips. This time the combination is in the spirit of the Caucasus — eggplant, tomato and walnut. The abundance of greens and smoky aroma only complement and decorate this dish.
cook time: 1h
Logan Winslow
Summer Eggplant Rolls with Tomato-Walnut Filling

Nutrition Facts (per serving)

112
Calories
9g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Basic:

Garlic 3 clove
Tomatoes (cream or other dense and meaty) 6 pc
Salt to taste
Ground black pepper to taste
Walnuts 1.25 cup
Dill 20 g
Eggplant 2 pc
Sunflower oil 30 ml
Basil 20 g

Recipe instructions

Step 1

Step 1
Ingredients. We wash and dry the vegetables. Peel the garlic.

Step 2

Step 2
Cut the tomatoes into even slices.

Step 3

Step 3
Cut the eggplants into tongues.

Step 4

Step 4
Place vegetables on a baking sheet. You can grease it a little with oil or line it with parchment.

Step 5

Step 5
Salt the tomatoes and eggplant. Pepper if desired. Brush the eggplants with oil on both sides. Place the baking sheet to bake at 200 degrees and 20 minutes.

Step 6

Step 6
Using a blender, meat grinder or mortar, grind the nuts and garlic. You can add salt and pepper.

Step 7

Step 7
Cool the vegetables slightly.

Step 8

Step 8
Place the filling of nuts and garlic on the edge of the tongue.

Step 9

Step 9
For the filling — a slice of tomato.

Step 10

Step 10
And we turn it off. Pepper can be added to taste at any stage of cooking.

Step 11

Step 11
Decorate with herbs and serve.

Step 12

Step 12
You can let the eggplant rolls sit before serving.

Additional rubrics

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