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Print Recipe
Pita Bread Roll with Eggplant Recipe
Delicious appetizer of pita bread. Filling -fried eggplant with garlic, tomatoes, herbs and cheese. Everything is very tasty, simple and fast. Try it?
Cook Time 55 minutes
Servings
Ingredients
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplants and add salt. Leave for 30 minutes. Dry.
    Cut the eggplants and add salt.
Leave for 30 minutes.
Dry.
  2. Fry on both sides in vegetable oil, smear with squeezed garlic. I fried the grill in a pan, smearing the eggplants on both sides with vegetable oil.
    Fry on both sides in vegetable oil, smear with squeezed garlic.
I fried the grill in a pan, smearing the eggplants on both sides with vegetable oil.
  3. Fold the pita bread in half - it quickly gets wet from tomatoes, so be sure to double! Grate the cheese on a fine grater and put it on the pita bread, not reaching the end of 2-3 cm - it will be better to curl up.
    Fold the pita bread in half - it quickly gets wet from tomatoes, so be sure to double!
Grate the cheese on a fine grater and put it on the pita bread, not reaching the end of 2-3 cm - it will be better to curl up.
  4. Put the eggplant on the cheese. Add a little salt.
    Put the eggplant on the cheese.
Add a little salt.
  5. On eggplant chopped greens.
    On eggplant chopped greens.
  6. Cut the tomatoes into round pieces, not thickly, and put them on the greens.
    Cut the tomatoes into round pieces, not thickly, and put them on the greens.
  7. Tightly rolled into a roll.
    Tightly rolled into a roll.
  8. Wrap the roll in plastic wrap and put it in the refrigerator for an hour.
    Wrap the roll in plastic wrap and put it in the refrigerator for an hour.
  9. Cut and serve.
    Cut and serve.
  10. Bon appetit.
    Bon appetit.

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