Ingredients:

• Medium eggplant – 1
• Extra virgin olive oil or vegetable oil – 3-4 tablespoons
• Salt to taste
• Portuguese requeijão cheese (you can replace requeijão with ricotta) – 100 gr, at room temperature
• Raw walnuts – 1/2 cup for the filling + 1 tablespoon for the garnish
• Garlic – 1 clove
• Cilantro (fresh coriander) – 1/4 cup
• Freshly ground black pepper to taste

Instructions:

• Cut the eggplant lengthwise into thin slices, about 1/2 cm thick each. Sprinkle with salt and set aside for about 7-8 minutes.
• To make the filling, mix requeijão cheese, garlic, walnuts and cilantro in a blender. Season to taste with salt and black pepper.
• Dry the eggplant slices with kitchen paper and grill for about 2-3 minutes until tender.
• Put the filling on each eggplant slice and roll tightly.
• Preheat the oven to 180°C.
• Put the eggplant rolls on a platter into the oven and bake for 5 minutes.
• Top with the chopped walnuts and cilantro, and sprinkle with the extra virgin olive oil.

The eggplant rolls are ready to serve. Enjoy!