Рулетики из баклажанов с ореховой начинкой #закуска #баклажаны

Cut the eggplant lengthwise into slices about 5 mm thick. Sprinkle with salt and leave for 15-20 minutes. Fry eggplant on both sides in vegetable oil until golden brown.
Grind walnuts, garlic, onion, wine vinegar, ground coriander, suneli, red hot pepper and a little water in a blender.
Spread a layer of nut butter on each eggplant slice. Form rolls. Drizzle with pomegranate sauce and garnish with herbs.

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