Eggplant Rolls with Cream Cheese, Walnuts, and Parsley

Prepare the Eggplants:

Slice the eggplants lengthwise into ¼-inch (6 mm) thick slices. Brush both sides with olive oil and season with salt and pepper.

• Oven Method:

Preheat the oven to 400°F (200°C). Place the eggplant slices on a baking sheet and bake for 7-10 minutes, flipping halfway through, until golden and tender.

• Frying Pan Method:

Heat a frying pan over medium heat, lightly coat with olive oil, and cook the eggplant slices for 2-3 minutes per side until golden and soft. Set aside to cool.

Make the Filling:

In a medium bowl, combine the cream cheese, chopped walnuts, minced garlic, chopped parsley, and a pinch of salt and pepper. Mix until well blended.

Assemble the Rolls:

Place 1 tablespoon of the cream cheese filling at one end of each eggplant slice. Roll the eggplant tightly around the filling to form a roll.

Serve:

Arrange the eggplant rolls on a serving platter.
Garnish with additional chopped walnuts and fresh parsley leaves for a vibrant presentation.