Eggplant Rolls with Lentil-Nut Filling and Tomato-Yogurt Sauce

Rinse the lentils and boil until tender (10–12 minutes). Drain any excess water and let cool.

Heat 10 ml of olive oil in a skillet, sauté the onion until translucent, add the garlic, paprika, and cumin, and cook for about 1 minute.

Combine the cooked lentils, sautéed onion with garlic and spices in a bowl, add the chopped nuts, lemon juice, and parsley, season with salt and pepper — this is your filling.

Lightly salt the eggplant slices, let them sit for 10 minutes, and pat dry. Pan-fry the slices in a dry skillet for 2–3 minutes per side or bake at 200°C for 10–12 minutes until tender.

Place 1–2 tablespoons of the filling on each eggplant slice and roll them up tightly. Arrange the rolls snugly in a baking dish.

Warm the tomatoes with the remaining 10 ml of oil, season with salt and pepper if needed, then blend the warm tomatoes with the yogurt until smooth to make the tomato-yogurt sauce. Drizzle part of the sauce over the rolls.