To make this snack, you will need:
Eggplant – 800 g
Tomatoes – 4 pcs.
Dill – bunch
Egg – 1 pc.
Garlic – 4 cloves
Vegetable oil – 60 ml
Salt – to taste
To make eggplant rolls, wash them and clean the eggplants, cut them along thin strips, about half a centimeter thick. To remove the bitterness, perch the stripes in salt water for 30 minutes.
While the eggplant is soaked, chop the dill, chop the tomatoes into small slices, and beat the egg with a fork or mixer. Sell garlic through the press and mix with dill. Salted it. When the eggplants are ready to cook, dip each slice in the egg and fry in a hot frying pan until golden.
Now on each slice put a slice of tomato, a dill spoon with garlic and gently roll it all into a roll. Ideally, if you give the rolls to be fed for about an hour in the fridge, but if time is tight, you can serve immediately.
Categories: Christmas Desserts