ROLLED EGGPLANTS

Ingredients: • 2 large eggplants • 300 g Armenian white cheese • 2 cups of walnut, dill and thyme • 4 figs • 3 tbsp grapegar • 2 tbsp olive oil • 2 tbsp lemon juice • 1 cup pomegranate seeds • 2 plums • Oil for frying • Salt and pepper 

Directions: Slice the eggplant lengthwise. Lay the eggplant slices on paper towels and sprinkle both sides generously with salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown. Put the eggplant slices and stuff with shredded white Armenian cheese, walnut, dill and thyme, and chopped figs and roll up. In a small mixing bowl, mix the grapegar, olive oil, lemon juice with salt and pepper. Put the eggplants rolls in a plate and add the dressing. Decorate with slices of plums and pomegranate seeds