Aubergine rolls with beans

3 eggplant

1/2 glass walnuts

1/2 glass dry beans

2 cloves of garlic

1 beam parsley

salt

Boil the beans before cooking of, cool, without removing it from the water.

Cut the eggplant lengthwise, salt, overcook until soft in vegetable oil.

Beans connect with walnuts and parsley, twist through a meat grinder.

Add to bean mixture passed through a press garlic, salt and mix well.

Roasted eggplant on plastics put cooked stuffing, tighten.

Before serving, decorate the aubergine rolls with beans parsley.