The collection includes: Eggplant 1 kg, sour cream 1 pack 450 g, walnuts 150 g, cottage cheese 1 pack 200 g, dill 1 bunch, mayonnaise 1 pack 200 g, pomegranate 1 kg, oil 1 l.
Method of preparation. Cut eggplant into thin slices and fry in a pan. To make the filling, you need to mix cottage cheese, sour cream, nuts, dill and pomegranate, season with salt and pepper. Put the core in the prepared eggplant slices and roll. Serve with scrambled mayonnaise and pomegranate seeds.
Method of preparation. Cut eggplant into thin slices and fry in a pan. To make the filling, you need to mix cottage cheese, sour cream, nuts, dill and pomegranate, season with salt and pepper. Put the core in the prepared eggplant slices and roll. Serve with scrambled mayonnaise and pomegranate seeds.
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