Ingredients
Eggplant fritters:
- 500 gram Eggplant
- 1 piece Chicken egg
- 0,5 glass Flour wheat / Flour
- 1 teaspoon Salt
- 1 teaspoon Mixture of peppers
Vegetable roasting:
- 2 pieces Carrots
- 1 piece Onion
- 1 piece Bulgarian pepper
- 2 pieces Tomatoes
- 3 tablespoons Vegetable oil
- Salt to taste
- Black pepper to taste
Sauce:
- 2 tablespoons Mayonnaise
- 1 clove Garlic
- 3 twigs Greens
Instructions
- In the bowl of the combine with a knife attachment, put the eggplant, peeled, egg, flour, salt, pepper, cut into pieces. Beat everything until smooth.
- Fry the pancakes in a preheated frying pan with vegetable oil.
- Put them on a paper towel to remove excess fat, cool.
- Meanwhile, prepare the vegetables. Slice the onion using a combine with a slicing attachment, everything was sliced in seconds, and not a single tear fell.
- Replace the nozzle with a chopper and grate the carrots on a coarse grater. Pay attention to the quality of grinding.
- First, fry the onion until transparent in a preheated frying pan with vegetable oil. Add the carrots, put out the onion for a couple of minutes, then add the tomato, cut into strips without seeds, and bell pepper, as well as salt and pepper, stir and simmer on low heat for three to four minutes. Try not to turn vegetables into porridge.
- Prepare the sauce. Add any chopped herbs and crushed garlic to the mayonnaise and mix. I use homemade mayonnaise, you can replace it with sour cream, yogurt, add salt, mustard, lemon juice, etc.
- Spread the sauce on the cold pancakes. Place in one row on a platter.
- Put a full tablespoon of fried vegetables on top.
- And serve it to the table. Everything is very simple and delicious. Enjoy your meal!!