one large eggplant
Thinly slice eggplant lengthwise. Fry slices in oil until light golden in color. Drain and cool on paper towels. Combine farmer's cheese, cilantro, garlic, salt and pepper in food processor. Mix to the consistency of sour cream.
one cup farmer's cheese
one teaspoon crushed garlic
one cup of chopped fresh cilantro
one-half cup crushed walnuts
oil as needed
salt and pepper to taste
Place one tablespoon of the filling onto a piece of eggplant, then roll the slice.
Dip the stuffed eggplant into the walnuts, covering thoroughly.
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