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4 Serves
77 Mins
Slice the eggplant into thin strips, sprinkle with salt, and let them sit for 20 minutes to draw out moisture, then pat dry with paper towels.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
18 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
193 mg / 1,250 mgPotassium
330 mg / 4,700 mgSodium
578 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a food processor, combine walnuts, garlic, and spices into a smooth paste, adding a splash of water if needed to reach a spreadable consistency.
Heat vegetable oil in a frying pan over medium heat and fry the eggplant strips until golden brown and tender on both sides.
Spread a generous tablespoon of the walnut paste onto each fried eggplant strip and roll them up tightly.
Arrange the rolls on a serving dish and garnish with extra walnuts or herbs before serving.
12
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Japanese
Georgian