Delicious Eggplant Appetizer for Holiday Parties

Start by washing the eggplants thoroughly under cold running water. Cut them into slices, about 1 cm thick, and sprinkle with salt to help remove excess moisture. Let them sit for about 30 minutes to draw out the bitterness.

After the time has elapsed, rinse the eggplant slices in cold water and pat them dry with paper towels.

Now, take some cornstarch in a bowl and lightly coat each eggplant slice on both sides. This will help achieve a nice crunch when frying.

Set the coated slices aside while you prepare the frying oil.

Heat vegetable oil in a large frying pan over medium heat. Once the oil is hot, carefully place the eggplant slices in the pan, making sure not to overcrowd them.

Fry for about 3-4 minutes on each side until they are golden brown and crispy. Remove from the pan and drain on a paper towel to remove excess oil.

While the eggplants are frying, mix together the cream cheese, finely chopped garlic, and minced nuts in a bowl. If you're using green onion, chop it finely and add to the mixture along with chopped cilantro for added freshness.

Season the filling with a bit of salt to taste.

Now it's time to assemble! Take each fried eggplant slice and spoon a generous amount of the filling onto one end. Roll the slice up tightly and secure it with a toothpick if needed.

Arrange the rolled eggplants on a serving platter and garnish with extra cilantro if desired. They’re now ready to be served!