Eggplants Rolls



1 1/2 lb Italian eggplant salt 4 oz extra virgin olive oil Paesano, 6 oz very thinly sliced onion 2 garlic cloves, very thinly sliced 4 saffron filaments 8 oz shelled walnuts 2 tbsp chopped mint 4 tbsp chopped parsley 1/4 tsp piment d’espelette 4 oz pomegranate juice

Remove the stems from the whole eggplants, and slice the flesh lengthwise into slices about 3/16″ thick, discarding the skin-side slices. Generously season the slices with salt on both sides. Let rest for 15 minutes, then brush both sides with a wet paper towel.
Sauté the eggplant slices in olive oil in a hot frying pan until brown on both sides. Reserve on paper towels.
Sauté the onion and garlic in olive oil until golden brown. Season with salt, mix in the saffron and let cool.
In a food processor, process the walnuts, mint, parsley, piment d’espelette and pomegranate juice to a coarse paste. Transfer to a bowl and mix in the onion preparation. Place some mixture on one end of each eggplant slice, and roll into a cylinder. Refrigerate and take out of the fridge 30 minutes before serving.


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