Composition / ingredients
Step-by-step cooking
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Cut the eggplant lengthwise into strips about 3-5 mm thick. Rub each strip with salt and leave for 30 minutes to remove the bitterness. After the time has elapsed, we rinse with cold water. Sweet peppers and tomatoes are cut into small slices. Squeeze garlic cloves into sour cream, add finely chopped herbs and a little ground pepper. Mix all the components. Fry the eggplants on both sides until golden brown in olive oil. Then we spread them on a paper napkin to remove excess fat. Eggplants absorb a lot of oil, so you have to add it. We lubricate the prepared eggplant strips with sour cream sauce. Put a slice of tomato and pepper on one edge, and then wrap in a roll. I recommend doing this procedure while the eggplants are hot, otherwise, the drying skin on the edges will break, tearing the flesh. Eggplant rolls are ready. When serving, stick a toothpick into each roll and sprinkle with herbs. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
