This recipe has been causing me doubts for a long time – eggplants and pita bread. But it turned out, completely in vain. Thanks to the cream cheese, the roll turns out even more tender, and fragrant herbs and spices give it interesting piquant notes.
Ingredients
- Eggplant - 2 pieces
- Lavash - 1 sheet
- Salt - 1 pinch
- Cream cheese - 100 g
- Dill - 0.5 beam
- Garlic - 2 teeth
- Walnuts - 50 g
- Ground black pepper - 1 pinch
Step-by-step cooking recipe
Cut the eggplant into thin plates, add salt and lightly fry on both sides.
Finely chop the dill and chop the nuts with a knife or in a coffee grinder. Pass the garlic through a garlic press.
Add garlic, herbs and nuts to the cream cheese, mix and pepper.
Smear the pita bread with cream cheese all over the surface, put eggplant slices on top and roll up the roll.
Tighten it into a film, send it to the refrigerator for an hour and cut it before serving.
Decorate the roll with the remaining dill sprigs.
