One of my most favorite appetizers that my mother makes are little eggplant rolatini’s with a thick walnut cilantro pesto filling, marinated in oil and vinegar. My family pounces upon these magnificent delicacies as tho we are about to be hit by a Zombie Apocalypse. I have seen my mother make these often, and know the drill. But in my small kitchen, they would take me a while. You all know I LOVE to make complicated foods that have like a million steps, but I had company coming over, not enough time to make the rolls, eggplants, and pesto sauce in my fridge. So I made this salad instead. Tastes almost as good as my mom’s rolls. You want to let this sit in the fridge though for at least a couple of hours, or even overnight. The longer, the better.

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