I cut the eggplant into slices and make three different snacks.

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In the summer season, eggplant and zucchini snacks are a budget, tasty, spicy and adored by everyone dish, both for an everyday table and a festive feast.

If you are interested in the options for zucchini appetizers, then click right here

It is interesting to know the recipes for eggplant appetizers, do not leave the page and read to the end.

Before preparing snacks, cut the eggplants into plates no more than 0.5 cm thick, salt, leave on 10-15 minutes for the bitterness to go away and at the same time the eggplants are fried better, vegetable oil will be required less.

Roll the eggplants in flour or without flour, fry in vegetable oil on both sides until tender.

Place on a paper towel to remove any excess grease and let cool.

OPTION # 1

For the filling, cook at home or buy ready-made Korean carrots from the store. Place the carrots on top of the fried eggplant and roll up.

Ingredients:

Eggplant 2 pcs
Korean carrots 150-200g

OPTION # 2

For the filling, combine all the ingredients, spread on a plate of fried eggplant, place the basil leaf and tomato, and roll up the roll.

Ingredients:

Eggplant 2 pcs
Tomato 1 pc
Dill 5-7g
Garlic 4 cloves
Mayonnaise 100g

OPTION # 3

Combine all the ingredients for the filling, spread the eggplant, add a fresh cucumber and roll up the roll.

Ingredients:

Eggplant 2 pcs
Cucumber 1 pc
Cream cheese 180g
Garlic 2 tooth
Walnut 30g

Write in the comments which option you liked more, and also share your eggplant recipes. I will be very grateful!

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