Creamy Walnut and Herb Eggplant Rolls by Diana Malbertfood

Ingredients

• 1 large eggplant, sliced thinly lengthwise
• 225g (8 oz) cream cheese
• 2/3 cup walnuts, finely chopped
• 2 cloves garlic, minced
• 1 bunch fresh parsley, finely chopped
• 1/3 bunch fresh cilantro, finely chopped
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp olive oil (for grilling)

Instructions

1. Heat a grill pan over medium heat and drizzle with 1 tablespoon of olive oil.
2. Grill eggplant slices for 1 to 2 minutes on each side until tender and lightly charred, ensuring they do not burn.
3. Combine cream cheese, minced garlic, chopped walnuts, chopped parsley, chopped cilantro, salt, and pepper in a medium bowl.
4. Mix the filling ingredients together until well blended and uniform.
5. Spread an even layer of the filling onto one side of each grilled eggplant slice.
6. Roll up each slice gently, taking care not to squeeze the filling out of the sides, and serve immediately.