Eggplant Rolls "Sharp" Recipe
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.
Servings 19
Cook Time 40 minutes
Instructions
- 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!