Aubergine rolls with walnut paste

Name: aubergine rolls with walnut paste
Total time: 25 min
Yield: 4
Ingredients: 1 thick eggplant; salt; White wine vinegar; 3 garlic cloves; olive oil; 100 gram walnut; 3 tablespoon parsley

Ingredients

1 thick eggplant
Salt
White wine vinegar
3 garlic cloves

Olive oil
100 gram walnut
3 tablespoon parsley

Directions

Cut the aubergine lengthwise into five nice slices, brush them with oil and fry them in a hot grill pan brown and cooked on both sides.
Put them on a shelf and sprinkle some salt and white wine vinegar.
Smother the finely chopped garlic cloves gently in a saucepan with two tablespoons of olive oil.
Finely chop the walnuts in the food processor and mix them with the garlic, chopped flat parsley, one or two tablespoons of olive oil and a little salt and pepper to form a loose paste.
Brush the eggplant slices with the walnut paste.
Roll them up and halve the rolls.
Put a cocktail stick in each roll and serve them on a scale.