Eggplant rolls

Eggplant rolls.


Eggp lant 800 g
Salt 1 tsp
Dill 100g
Red Tomatoes 200 g
Egg chicken 1 pc.
Garlic cloves 4 pcs.
Vegetable oil 60ml

Cooking method:           
Peel eggplant and cut into slices along by 0.5-2 cm. Put in salt water and leave for half an hour.
In dill remove thick stems, chop herbs. Tomatoes cut into thin slices.
Lightly beat egg with a fork.
Garlic cut as finely as possible and mix with dill and a little salt.
Eggplant pat dry, dip in the egg.
Fry on both sides until golden brown.
On each slice of eggplant put a slice of tomato, about a teaspoon of fennel with garlic and wrap in a roll.
Finished rolls, cover with cling film and allow to soak in the refrigerator for at least an hour.
Serve cold.

Bon Appetit!

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