Optionally peel an eggplant or leave it unpeeled, and cut it alongside into thin slices. 

Place the slices flat and massage them with salt.

Heat up your frying pan and sprinkle with refined oil.

Place eggplant slices on the pan and sauté until they are brownish on both sides.

Put the slices on a paper towel to drain the oil.

Add squeezed garlic and shredded walnuts on top of each slice.

Roll each slice up and serve warm or cold.