Eggplant Roll-Up Appetizer with Garlic and Tomato

Cooking method

1. Step 1:

   

   How do you make a delicious, simple eggplant roll-up appetizer with garlic and tomato? It's really easy. Start by gathering the ingredients on the list. You want a fairly large, oblong eggplant. Use whatever mayonnaise you like.

2. Step 2:

   

   Wash and dry the eggplant. Trim off the stem and cut it lengthwise into thin slices. Salt the slices and let them sit for 15 minutes, then blot the released juices with paper towels. Note that you don't always need to draw out the bitterness — young eggplants usually aren't bitter, and neither are certain special varieties.

3. Step 3:

   

   Wash and dry the tomatoes, then cut them into small wedges.

4. Step 4:

   

   Wash, dry, and finely chop the herbs. I used cilantro and dill, but you can swap them out or add others to taste — parsley, green onion, and so on. I went with cilantro to give the appetizer a classic Caucasian flavor.

5. Step 5:

   

   Combine the herbs with the pressed garlic, salt, and pepper, and mix.

6. Step 6:

   

   Fry the eggplant slices on an oiled grill pan over high heat, on both sides, until they take on clear grill marks and turn tender. You can also fry them in a regular skillet — they'll come out without the grill marks, but just as pretty.

7. Step 7:

   

   Transfer the cooked eggplant to a plate and let it cool. If the slices are very oily, set them on paper towels to soak up the excess.

8. Step 8:

   

   Brush one side of each eggplant slice with mayonnaise. Spread a little of the garlicky herb mixture on top. Set a tomato wedge on the wider end of each slice.

9. Step 9:

   

   Roll up each eggplant slice from the wide end toward the narrow one. The longer the slices, the tighter and firmer the rolls will be.

10. Step 10:

    

    Arrange the rolls on a serving dish and bring them to the table, garnished with fresh herbs. Enjoy!