Ingredients:

3 medium eggplants

Oil to fry

4 tablespoons Greek yogurt or Armenian strained yogurt

50g walnuts

1 clove garlic (more, if you like spicier)

1 teaspoon crushed dry mint

Salt to taste

Preparation: 

• Cut the eggplants lengthwise into 5mm thick slices and fry both sides in a pan using any vegetable oil
• For filling mix yogurt, walnuts, garlic, mint and salt in a blender until smooth and even
• Spread the filling over every eggplant slice and roll them up
• Place the rolls on a serving plate or trey seam-side down

In the background is my another favorite salad Chicken with Plums

Tip - before frying eggplants, I toss some salt to the slices and wait till extra juice will drain out from them. This make frying process quicker and the taste becomes richer