Aubergine rolls with walnut paste
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.
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