Wash the eggplant and cut it into small cubes and fry it in the air fryer with a little oil or fry it in the oven (we do not need to fry in deep oil for this recipe).
In the meantime, fry the onion with a tablespoon of oil in a medium-sized saucepan until it becomes transparent, then add the minced meat and stir until it is cooked.
Add the fried eggplant, chopped tomatoes, pepper, cinnamon, spice, chicken stock cube or salt and tomato paste, add half a cup of water, and let the mixture cook until the water dries up, then let the mixture cool completely.
Stuff the dough with a tablespoon and a half of the mixture and close it with water and flour.
We prepare the milk dip by mixing the milk with the mashed garlic tooth, lemon juice, and salt, stirring it well until we get a creamy mixture.
Fry the spring rolls directly and serve them with a yogurt dip and garnish with chopped parsley and pomegranate.
Serving Size 1
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.