Eggplant Roll Ups by Khashayar Parsi
Eggplants – 2 large
Olive oil – 4 tablespoons
Soy sauce – 4 tablespoons
Persian cucumbers – 6 small
Carrots – 2 large
Walnuts – 1/4 cup
Yogurt – 2 cups
Slice each eggplant lengthwise to about 3/8” to 1/2” (or 6 to 8 slices).
Spread half the olive oil in a large oven pan over its entire surface.
Place the eggplant slices in the pan and bake in 400°F oven for 20 minutes. Turn them over and bake them for another 20 minutes or until browned on both sides, using the remaining olive oil.
Remove them from the oven and sprinkle the soy sauce evenly over the eggplants.
Set aside to cool to room temperature.
Meanwhile, julienne the cucumbers and carrots, and divide them evenly per eggplant slices.
For each eggplant, place the julienned pieces on one end and roll the piece tightly.
Cut each roll in half and stand each half on its flat side.
Sprinkle with ground walnuts and serve with yogurt.