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Eggplant rolls with tomatoes and garlic

Eggplant Rolls with Tomatoes and Garlic

An original, light dish — a wonderful party appetizer! Eggplant rolls with tomatoes and garlic are one of many ways to serve eggplant as a starter. They're easy to make, and with their bright look and flavor they're sure to catch your guests' eye on the party table.

Natalia

Recipe author

Composition / ingredients

Servings:

Tomatoes

250

Eggplant

400

Vegetable oil (I usually use olive oil)

Mayonnaise (preferably low-fat)

Mustard (level)

Parsley

Garlic (to taste)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 65 % 13 g

Carbohydrates 30 % 6 g

138 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make eggplant rolls with tomatoes? Gather your ingredients. Wash the vegetables thoroughly, peel the garlic, and measure out the rest.
Step 2:

Peel the eggplants and trim off the stem ends. Slice the eggplant lengthwise into planks about 1/4 inch (5 mm) thick. To draw out any bitterness, sprinkle the slices with salt and let them sit for 15–20 minutes. Then rinse the slices and pat them dry with a paper towel.
Step 3:

For the dressing, mix the mayonnaise, mustard, and garlic put through a press.
Step 4:

Finely chop the parsley, saving a few sprigs for garnish. Stir the chopped parsley into the mayonnaise mixture.
Step 5:

The dressing for the rolls is ready.
Step 6:

Cut the tomatoes into small strips.
Step 7:

Heat a skillet. Fry the eggplant slices in a little oil, then lay them on a paper towel to blot off the excess.
Step 8:

Now assemble the rolls. Lay an eggplant slice on a cutting board or a flat plate, spread it with dressing, and set a piece of tomato and a little parsley on the narrow end. Roll it up into a neat little roll. Repeat with the remaining slices.
Step 9:

Enjoy!

No festive spread is complete without a variety of appetizers that suit the occasion and look beautiful. In this recipe I've shown you how to make eggplant rolls with tomatoes and a garlic dressing. You can make this dish not only in summer or fall, at harvest time, but also in winter, when eggplant is on the shelves at the store. It comes together quickly and easily, looks colorful and bright, and tastes amazing. I often make this appetizer in the summer, when the eggplants are ripening in my garden. Cook your vegetables and stay healthy! Enjoy!