The eggplant should be cut into thin long strips and sautéed in a dry grill pan or in an ordinary frying pan with a small amount of vegetable oil.
Grate cheese on a fine grater, chop parsley and nuts with a knife, pass the garlic through a press. Combine cheese, mayonnaise, garlic, half nuts and parsley. Stir until smooth, add a little salt and pepper to taste. Put the filling on the thicker part of the eggplant.
Roll up, dip one end in a nut and the other into parsley. Cut the tomatoes into 4 parts, fasten a piece of tomato with a roll with a toothpick and serve.
Eggplant appetizer with cheese is very spicy, tasty and rich. It’s not difficult to cook it, it is perfect for any festive table, you can use absolutely any cheese for cooking, it can even be smoked suluguni. You can replace parsley with dill, add garlic and spices to the filling according to your taste.