Are you looking for a healthy appetizer? This one is a must try! This Herb Eggplant Appetizer with Walnuts is definitely a no-guilt starter.
Lately, I’ve been remembering all of the great food my mom used to cook when I was growing up. She was a pretty decent chef! Another one of my favorite recipes that she prepared is her delicious Eggplant Rolls. Now, not everyone loves eggplant, but I believe that’s just because they haven’t tried it when prepared well. I have always been an eggplant lover (thanks, Mom!), and was happy to hear that one cup of cooked, cubed eggplant contains only 20-35 calories.
BENEFITS OF EGGPLANT
I found a few more reasons to love eggplant, too; it contains fiber, which helps protect the digestive tract and control diabetes. While you can take the skin off of the eggplant for this recipe, I encourage you to leave it on—the skin contains nasunin, a potent antioxidant and free radical scavenger shown to protect the lipids in brain cell membranes. I guess that kind of makes eggplant brain food!
MAKING HERB EGGPLANT APPETIZER
First gather the ingredients, which are really simple yet contain a whole lot of nutrition.
Eggplant– You will need a medium-sized eggplant. If you’re using a small one, make less of the herb mixture.
Herbs– Only fresh cilantro, parsley, and dill. Dried herbs will not work for this recipe.
Sour Cream– You can also substitute for mayonnaise, if you prefer it.
Walnuts– A great nut to boost memory and brain benefits.
Garlic- Gives a great flavor kick.
Olive oil– For frying the eggplants. You may use any oil you like, but try to use a light one.
Salt– To season.
1. Wash and slice the eggplant. You may choose to peel the skin off or leave it on. There are health benefits in the skin, so I prefer to leave the skin on. Add a pinch of salt to each eggplant slice.
2. Over medium heat, heat up olive oil in a large skillet then place the slices in heated oil. You can also grill the eggplant slices instead. Fry each side for 2 minutes, or until they’re a light golden brown color.
3. Pat dry eggplant slices with a paper towel.
4. Combine garlic, fresh herbs, walnuts, and sour cream in a food processor. Blend until smooth.
5. Spread herb mixture on each eggplant slice.
6. Roll the eggplant up and enjoy.
Steps
Heat up olive oil in a large skillet.
Cut off the end of the eggplant. Then cut lengthwise 1/2inches each slice.
Sprinkle gently with salt each side.
Sauté each side till cooked through, about 2 minutes each side or it starts getting a golden-brown color.
Take out and place on a paper towel.
Blend together dill, parsley, cilantro, garlic, mayonnaise, and walnuts.
Spread on to each eggplant slice and roll it up.
Ingredients
- 3 Tbsp olive oil
- 1 medium eggplant, ½ inch slices
- salt
- 1 cup fresh dill
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1 Tbsp sour cream
- ½ cup walnuts
Instructions
Heat up olive oil in a large skillet.
Cut off the end of the eggplant. Then cut lengthwise 1/2inches each slice.
Sprinkle gently with salt each side.
Sauté each side till cooked through, about 2 minutes each side or it starts getting a golden-brown color.
Take out and place on a paper towel.
Blend together dill, parsley, cilantro, garlic, mayonnaise, and walnuts.
Spread on to each eggplant slice and roll it up.
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