Armenian eggplant rolls

This authentic aubergine recipe is inspired by my long time Armenian visit in 2016. A lovely appetizer for other traditional dishes.

What you need:

• 1 large eggplant (sliced lenghtway)
• oil to fry the eggplant slices
• 1 large cup of yoghurt (Greek or Turkish)
• 1/2 cup of sour cream
• 1 tbsp olive oil
• 1 lemon (juice and zest)
• 1 clove of garlic (grated)
• 1 large cup of wallnuts
• 1/2 tsp of curry powder
• salt to taste
• fresh dill to serve 
• pomegranate seeds to serve (optional)

How to prepare it:

1. Heat the oil to fry the slices of eggplant
2. Slice the eggplant lenghtway in 4-5 mm slices. It is optional to salt them to reduce the liquid in the slices.
3. Put the eggplant slices separated (next to each other) and fry until browned on both sides
4. Take them out and lay them on some paper towels
5. Mix the yoghurt, cream, finely grated garlic, sour cream and olive oil.
6. Finely groud the wallnuts in a kitchen machine and add to the yoghurt mix and mix well.
7. Add the curry powder and salt to taste to the mixture.
8. Finely add the lemon juice and zest.
9. Mix well.
10. Take each slice of eggplant and put on a layer of the mixture.
11. Then roll the eggplant and garnish with some fresh dill.  
12. Serve as an appetizer