Eggplant Rolls with Vegetables
A colorful, juicy appetizer for a special table! These rolls are as pretty as they are satisfying. I made them for a recent party and the guests loved them. It's a wonderful combination—the tender eggplant flesh against a zesty filling. Everyone was thrilled with this appetizer!
alexa
Recipe author
Eggplant Rolls with Vegetables
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 61 %
11 g
Carbohydrates 33 %
6 g
118 kcal
GI:
100
/
0
/
0
- Wash the eggplants and cut them lengthwise into strips about ⅜ inch (1 cm) thick. If the skin is bitter, soak the eggplant slices in cold salted water for 1 hour first. 2. Grate the carrot and onion and sauté them in oil. Season with salt and pepper to taste. 3. Fry the eggplant strips in oil and set them on a paper towel to drain the excess oil. 4. Slice the tomato into thin half-moons. 5. Make a sauce from the mayonnaise and garlic. 6. Spread each fried eggplant strip with the sauce, layer the fillings on top, and sprinkle with chopped herbs. Roll each strip up, arrange on a platter, and serve.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
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