Appetizer

Aubergine Rolls with Walnut Filling

Tender browned aubergine rolls with a thick filling of walnuts, garlic, coriander, coriander, and wine vinegar.

What you’ll need

• Aubergine: 600 g
• Walnuts: 160 g
• Garlic: 15 g
• Coriander: 25 g
• Red wine vinegar: 20 ml
• Ground coriander: 4 g
• Khmeli suneli: 3 g
• Water: 40 ml
• Vegetable oil: 60 ml
• Salt: 7 g
• Pomegranate seeds: 50 g

How to make it

1. Trim the aubergines and slice lengthwise into 12-16 sheets 4-5 mm thick. Sprinkle with 4 g salt, drain for 20 minutes, and blot very thoroughly.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.