Eggplants are sliced thin, fried and wrapped with mayonnaise, sour cream, minced garlic, chopped cilantro. The incredible taste of eggplant roulades never fails to amaze everyone who tried them.

2 italian (or 2 small almost seedless american) eggplants
1/3 cup oil for frying
1/2 cup all-purpose flour for rolling

Filling:
1 tablespoon mayonnaise
1/2 tablespoon sour cream
2 garlic cloves, minced
2 tablespoons chopped cilantro
1 tablespoon walnut (optional)

Servings: 3

Or you can use: chopped fresh tomatoes, garlic, chopped cilantro, minced garlic

Trim eggplants and cut lengthwise into 1/3-inch-thick slices. Put slices in salted cold water for half an hour to remove bitterness and prevent excessive oil adsorption during frying.

Remove the slices from water and dry them with paper towels. Roll the slices in flour until coated.

Place the eggplant slices in a skillet of preheated oil. Fry until crisp and golden brown (big heat) on both sides. Check the tenderness of the slices with a fork.

Remove from skillet and let drain on a plate lined with paper towels.

For filling: mix mayonnaise, sour cream, garlic and cilantro in a small bowl.

Spread 1 teaspoon of filling on each eggplant slice and roll up the slice, enclosing the filling. Make the remaining roulades in the same way.

Garnish with cilantro.