Delicious Eggplant Roll with Chicken and Mushrooms

Start by boiling the chicken breast until fully cooked. Make sure to add a little salt to the water for flavor. Once cooked, set it aside to cool.

Slice the eggplants carefully and sprinkle them with salt, letting them sit for about 5 minutes. This process helps to draw out excess moisture. After 5 minutes, place the slices on paper towels to absorb the liquid.

In a pan, heat some cooking oil over medium heat. Fry the eggplant slices until they are golden brown on both sides. Remove them from the pan and place them on paper towels to drain any excess oil.

In another skillet, add a little oil and sauté the chopped onion until translucent. Then add the mushrooms and your chosen spices, cooking them until they are tender. This should take about 5-7 minutes.

In a bowl, combine mayonnaise and sour cream, adding minced garlic for flavor. Stir well until blended. This creamy mixture will add a richness to your roll.

Now it’s time to layer the ingredients! On a flat surface, begin with a layer of fried eggplant, followed by some of the sautéed mushrooms and onion mixture, and shredded chicken. Add a sprinkle of chopped walnuts and drizzle with the creamy sauce. Roll everything tightly into a log shape, just like in the video.

Wrap the assembled roll tightly in plastic wrap and refrigerate for at least a couple of hours to allow the flavors to meld. When ready to serve, remove from the fridge and slice as desired. You can garnish the roll with additional herbs or ingredients if you wish.