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Eggplant Rolls
-
1 large eggplant, sliced thinly lengthwise
- 1 cup of cream cheese
- 1 garlic clove, minced
- 2/3 cup of walnuts, finely chopped
- A handful of fresh parsley, finely chopped
- A handful of fresh coriander, finely chopped
- S & P to taste
- Balsamic reduction (optional) for garnish
- Heat a pan over medium heat, add a drizzle of olive oil.
- Grill the eggplant for about 1 to 2 minutes each side without burning them.
- Mix all the rest of the ingredients, in a bowl until becomes a paste, season with salt and pepper.
- Spread the filling mix evenly on one side of the eggplant and roll.
- Repeat with all the eggplant slices, place on a plate, drizzle with olive oil and balsamic reduction and top with chopped fresh herbs.
