A light snack in the form of rolls is suitable both for a festive table and for every day. Cooking will not be difficult, and the result will please vegetable lovers. A pleasant garlic ostrich is harmoniously combined in this dish with the juiciness of tomatoes and the softness of eggplant.
We will prepare the necessary products. It is better to choose longer eggplants to make it easier to wrap. There is no garlic in the photo, I remembered it already in the process. In the end, I squeezed out 3 cloves and mixed them with natural unsweetened yogurt. Instead of yogurt, you can take mayonnaise or sour cream. Tomatoes enough for 2 pieces, 3 was too much.
Cut the eggplant lengthwise in strips a little more than 1 cm thick and pour salted warm water (2 tsp salt) for 20 minutes. After such sea baths, they will not be bitter
Meanwhile chop and fry the onion.
Grate the carrots and send them to stew with the onion for 15 minutes.
Do not waste time and cut tomatoes into slices. Tomatoes should be ripe and juicy, but not too soft.
Pull the eggplant out of the water and lightly dry it on a towel.
Add salt to the prepared carrot and onion roast, remove from the heat and start frying the eggplant in vegetable oil. To speed up the process, I fried at the same time in 2 pans.
Ready eggplant spread on paper towels and cover to absorb excess oil.
We begin to roll the rolls. Each strip of eggplant is smeared with yogurt with garlic, put 1-2 tsp. roast, top with a slice of tomato and gently twist. I twisted 3-4 strips at a time, so much faster.
Our appetizer is ready. Everything is simple, fast and delicious. Bon Appetit!