Eggplant Roulette

Ingredients:

2 eggplants

1 clove of garlic

A handful of walnuts

2 teaspoons of mayonnaise

Salt

Vegetable oil    


First, I peel the two sides of the eggplants. 


Then I slice them at medium thickness. Because if you slice the eggplants thinly, they will break apart easily when fried. But if you slice them thickly, it will be hard to roll them up at the end. I sprinkle two tablespoons of pink Himalayan salt and let them sit there for 30 minutes to get rid of bitterness.


After 30 minutes, I rinse the eggplants and pat them dry with paper towels. Because if I fry them wet, the oil will splatter around. Once they get dry, I put grapeseed oil in my hot pot and heat it. When it heats up completely, I put the eggplants into the pot and fry them on low heat. While the eggplants are frying, I grate the walnuts, crush the garlic, and mix them with two teaspoons of mayonnaise.



 
As the eggplants fry, they change color and become soft; you already know they are ready. Once the eggplants are ready, I soak up the oil with paper towels in a dabbing motion, as they are too oily. At the end, I spread the mixture in the middle of the eggplants and roll them up.




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