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Eggplant rolls with garlic

Eggplant Rolls with Garlic

An incredibly tasty, zesty eggplant appetizer. Throwing a party? Wondering how to wow your guests — especially when most of them eat clean? I found the answer in a magazine: eggplant rolls with garlic. Swap the mayonnaise in the original recipe for low-fat sour cream and you've got a light, low-calorie snack.

Ksyunya••

Recipe author

Composition / ingredients

Servings:

Eggplant (large)

Bell pepper

Tomatoes

Garlic (fresh)

Sour cream (low-fat)

200

Olive oil

Parsley

Dill

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 1 g

Fats 59 % 10 g

Carbohydrates 35 % 6 g

113 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Step 1: Slice the eggplants lengthwise into strips about 1/8 to 1/4 inch (3-5 mm) thick.
Step 2:

Step 2: Rub each strip with salt and let sit for 30 minutes to draw out the bitterness, then rinse under cold water.
Step 3:

Step 3: Cut the bell pepper and tomatoes into small slices. Press the garlic cloves into the sour cream, add the finely chopped herbs and a little ground pepper, and stir everything together.
Step 4:

Step 4: Fry the eggplant strips in olive oil until golden on both sides, then set them on paper towels to blot the excess oil. Eggplant soaks up a lot of oil, so you'll need to add more to the pan as you go.
Step 5:

Step 5: Spread each prepared eggplant strip with the sour cream sauce. Lay a slice of tomato and pepper on one end, then roll it up. Do this while the eggplant is still warm — otherwise the edges dry out and crack as you roll.
Step 6:

Step 6: The eggplant rolls are ready. To serve, spear each roll with a toothpick and sprinkle with fresh herbs. Enjoy!

Slice the eggplants lengthwise into strips about 1/8 to 1/4 inch (3-5 mm) thick. Rub each strip with salt and let it sit for 30 minutes to draw out the bitterness, then rinse under cold water. Cut the bell pepper and tomatoes into small slices. Press the garlic cloves into the sour cream, add the finely chopped herbs and a little ground pepper, and stir well. Fry the eggplant in olive oil until golden on both sides, then drain on paper towels. Eggplant soaks up a lot of oil, so you'll need to keep adding it to the pan. Spread the eggplant strips with the sour cream sauce, lay a slice of tomato and pepper on one end, and roll them up. Do this while the eggplant is still warm, or the drying edges will crack and tear the flesh. The rolls are ready — spear each with a toothpick, sprinkle with fresh herbs, and enjoy!