- Eggplant - 2-3 pieces
- Walnuts - 100 Grams
- Onion - 1 Piece
- Garlic - 5 Zubchikov
- Cilantro (bundle) - 1/2 Pieces
- Celery (twigs) - 2 pieces
- Hops-Suneli - 1 teaspoon
- Grape Vinegar - 1 Art. a spoon
- Salt - 1/2 Teaspoon
- Vegetable oil - 100 Milliliters
- Pomegranate - 1/3 Pieces
- Spinach - - To taste
Ingredients, as you can see, are simple - everything is quite simple and affordable. Eggplants are mine, cut off the tops. We cut the eggplant into longitudinal thin plates - about 4-5 plates are produced from one medium eggplant. Sliced plates should be generously salted and left for half an hour, so that the eggplant inherent bitterness. In the meantime, let's take care of the rest of the ingredients. Celery and cilantro will be washed and finely chopped. We put nuts, garlic, onions, salt, hops-suneli into the blender bowl, and pour the grape vinegar. Grind everything to the consistency of homogeneous paste. The resulting paste is mixed with greens. We mix thoroughly - and our filling is ready. Eggplants are thoroughly washed from salt, squeezed, spread on a paper napkin - so that water is absorbed. Then fry the plates of eggplant in vegetable oil from both sides to rudeness. Fried eggplants put on a plate, let them cool. Leaves spinach (you can salad) washed and put on a plate in which we will serve a snack. Actually, we begin to form our rolls. We spread on a plate of aubergine a little stuffing. Accurately turn off in the form of a roll. We put the resulting rolls on a plate. Garnish with pomegranate seeds, lightly cool and serve. Bon Appetit!
Servings: 10