Rolls of eggplant What a space for a culinary fantasy is given, it would seem, the most common vegetable garden vegetables! Unpretentious zucchini and eggplant can be turned into unusual, original and very tasty dishes: stews, salads, stuffed vegetables, caviar, hot and cold snacks. In the summer of inspiration, juicy fragrant herbs are added. Here, for example, what a wonderful hot snack can come from eggplant, tomato, greens and garlic. Such eggplant rolls can be served to meat, to mashed potatoes, and to fish. Or use it as a cold snack for strong spirits. Conventional products, with the help of simple culinary techniques become a real masterpiece. Spicy and juicy filling, wrapped in a tender flesh - a combination of such different flavors is very original, and the appearance of eggplant rolls attracts attention and causes a desire to try them.
Ingredients:- Eggplant 3 pcs.
- Tomatoes 2 pcs.
- Garlic 1 clove
- Mayonnaise 2 tbsp. l.
- Sunflower refined sunflower oil 3 tbsp. l.
- Salt 2 pinch
- Step 1 For the preparation of snacks, take smooth eggplants, small tomatoes, garlic, mayonnaise and vegetable oil.
- Step 2 Wash tomatoes, dry and cut into thin plates.
- Step 3 Eggplants are washed and cut along thin plates.
- Step 4 In a frying pan, heat 2-3 tablespoons. vegetable oil and fry eggplants from two sides to a ruddy color.
- Step 5 Finished eggplants to cool.
- Step 6 Squeeze the garlic through a press and mix with mayonnaise.
- Step 7 Each plate of aubergine is slightly poured, then greased with mayonnaise and, having put a tomato slice, wrap it in a roll.
- Step 8 Ready rolls before serving serve put in the refrigerator for 15-20 minutes.