Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربEggplant rolls with tomatoes and garlic
4 servings50 min
Tomatoes - 250 gr, Eggplant - 400 gr, Vegetable oil - 2 tbsp, Mayonnaise - 4 tbsp, Mustard - 1 kgl, Parsley - to taste, Garlic - 3 teeth, Salt - to taste
4 servings50 min
Tomatoes - 250 gr, Eggplant - 400 gr, Vegetable oil - 2 tbsp, Mayonnaise - 4 tbsp, Mustard - 1 kgl, Parsley - to taste, Garlic - 3 teeth, Salt - to taste
How to make eggplant rolls with tomatoes? Prepare the necessary products. Wash the vegetables thoroughly, peel the garlic and measure the rest of the ingredients. 
Clean the aubergines, cut off the ponytails. Cut the aubergines into 5 mm thick plates. In order to get rid of the bitter taste, sprinkle salt on the aubergines and leave for 15-20 minutes. Then rinse the eggplant plates and dry them with a paper towel. 
For dressing, mix the mayonnaise, mustard and garlic passed through the press. 
Finely chop the parsley. Leave a few twigs to decorate. Mix the crushed greens with the mayonnaise mass. 
The roulette dressing is ready. 
Cut the tomatoes into small bars. 
Preheat the pan. Fry the eggplant plates in a small amount of oil. Then arrange the aubergines on a paper towel to absorb the excess fat. 
Now we collect the roll. Put an aubergine plate on a cutting board or flat plate, grease it with dressing, put a piece of tomato and a little parsley on a narrow edge. Roll up the neat roll. Repeat this step with the remaining products. 
Enjoy your meal!