A delicious and popular snack on the festive table and on weekdays - eggplant rolls. The dish flies off the plates so quickly that you will have to add it constantly, so prepare a little more fried slices of this vegetable so that in a few minutes they can be greased with mayonnaise and quickly twisted with stuffing.
Rolls are prepared in a matter of minutes, but in order for the eggplant slices to become ruddy, they must be breaded in finely ground wheat or corn flour. For the filling, you can use tomato slices, chopped boiled eggs with garlic, cottage cheese with nuts, etc. - don't limit your imagination!
The snack has a shelf life of 1 day if stored in the refrigerator, but usually it never stays that long.
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Ingredients:
Eggplant - 2 pcs. (large)
Tomato - 4 pcs. (small)
Wheat flour - 3 tbsp.
Vegetable oil - 50 ml
Mayonnaise of any fat content - 1.5 tbsp.
Garlic - 1 clove
Salt - 2 pinches
How to cook:
Prepare food.
Rinse the eggplants in water, cut off the ends from them. Cut the blue plates no more than 0.5 cm thick, but not less, so that they keep their shape. Season the slices with salt and let sit for 5 minutes to release the juice.
Pour flour onto a plate and bread each eggplant slice on both sides.
Pour vegetable oil into the pan, preferably odorless. Heat about 1-2 minutes on moderate heat and add the eggplant slices. Fry on each side for 1-2 minutes. Be sure to place them only in hot oil so that they are immediately sealed and the crust was fried, otherwise the flour will absorb the cold oil, fall away from the blue ones and will smoke in a frying pan.
Transfer the finished brownish slices to a plate or dish and cool.
Press the peeled and washed clove of garlic into mayonnaise, mix. If you wish, you can add a little more of it if you really like the garlic taste. Rinse the tomatoes, cut them into cores and cut into slices.
Place one slice of eggplant on a plate, brush with garlic mayonnaise. Next, place a tomato slice on its edge, twist it into a roll.
Thus, form the rest of the eggplant rolls with the filling. Chill them in the refrigerator for about 30 minutes and serve.
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