Directions

1. In a blender, beat garlic, onion, oil, and salt until creating a dense mixture. Set aside for step 2.

2. In a frying pan, add a tablespoon of olive oil and a tablespoon of the garlic and onion mixture. Mix and let warm. Add the eggplant slices one by one and cook for one minute on both sides. Take it out and let it rest on paper towels to remove excess fat. Repeat with the rest of the eggplants until all are cooked.

3. In a separate bowl, cut the arugula into medium pieces with your hands and mix it with the cheese and walnuts. Put a teaspoon of this mixture on one end of an eggplant slice and roll up. Repeat this step with the rest of the eggplants.

4. You can serve immediately or keep in the fridge to serve later. They are kept for three or four days in the fridge.