These are wonderful rolls can be served both cold and hot appetizer, perfectly fitting into the picture of the holiday table.
eggplant (medium size) – 2 PCs.;
tomatoes – 2 PCs.;
cream cheese – 120 grams;
olive (vegetable) oil – 1 table. spoon;
First peel the eggplant peeled, cut their plates along with a thickness over 1.5 cm. After you douse them with boiling water, Pat dry the eggplants. On a heated pan in small amount of vegetable oil (1 table. spoon) fry both sides of the eggplant plate. Then put them on paper towels to soak up the excess fat.
The next step is cooking pasta, cream cheese, parsley and a tablespoon of olive oil. Whisk it with a blender. Tomatoes, cut into thick strips. So, the filling for your rolls ready.
And now eggplant on each plate, put 1 teaspoon of paste, shredded 1 tomato and half of a walnut, and then roll the rolls!