Stuffed Eggplant Slices
1 large eggplant
1. Trim ends of eggplant. Cut it lengthwise into 1/2-inch thick slices. Heat oil in skillet, put eggplant slices in, cover pan, and fry over moderate heat until soft, about 4 minutes Turn slices over once. The purpose of this is to cook eggplant but also to make slices flexible so they can rolled up.
2 tablespoons corn oil
2 small (1/4 cup) onions, chopped fine
1/4 cup walnuts, shelled and chopped fine
1 teaspoon salt
1 tablespoon fresh coriander, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh flat-leaf italian -parsley, chopped
1 tablespoon heaping pomegranate seeds (optional)
1 tablespoon red -wine vinegar
2. Prepare stuffing. Mix onion, walnuts, salt, herbs, pomegranate seeds, if you have them, and vinegar. Spread heaping tablespoon stuffing over each slab of eggplant and roll it up long way. Hold roll together with toothpick. Refrigerate and serve cold or at room temp.
Makes 4 or 5 rolls.
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