3 eggplant
200 g walnuts
6 cloves of garlic
2 tbsp. l. grains of pomegranate
½ tsp. dry dill
salt and pepper to taste
vegetable oil
Eggplant cut into long slices along and cover with cold water for 20 minutes, then wash and drain. Heat the frying pan with vegetable oil and fry the eggplant slices from two sides to a ruddy color. Lay it on the plate to cool.
Place nuts, garlic, dill, pomegranate seeds and a teaspoon of vegetable oil in the blender. Salts and peppers to taste, grind to a homogeneous mass. Put the nut stuffing on aubergine slices and fold each slice twice.
