I almost wish we were butterflies and liv’d but three summer days – three such days with you I could fill with more delight than fifty common years could ever contain.
John Keats
Aubergine ingredients:
– 2 aubergines
– olive oil for frying aubergines
Filling ingredients:
– 1/2 cup walnuts
– 2-3 garlic cloves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 bunch dill
– 1/4 cup warm water
Serving ingredients:
– parsley for serving
– pomegranate seeds for serving
Directions:
1 Cook aubergines:
1.1 Wash aubergines and slice them lengthways into 4mm thick stripes
1.2 Fry aubergine stripes on a skillet with olive oil until golden both sides
1.3 Put aubergine stripes on paper towels to absorb extra oil.
1.4 Let aubergine stripes cool down before filling
3 Prepare the filling: combine grated walnuts, grated garlic, salt, pepper and chopped dill in a bowl. Mix well and add water in small portions stirring constantly
4 Put 1/2-1 teaspoon filling over each aubergine stripe and roll them up
5 Put aubergine rolls in the fridge for 30-40 minutes before serving
6 Decorate with pomegranate seeds, parsley and dill. Serve as an appetiser !
