Eggplant Rolls
Item
Title
Eggplant Rolls
Description
A recipe for Eggplant Rolls
Creator
Amira Kaczur
pages
64
transcription
Ingredients
1 large eggplant
1 egg
3-4 Tbsp. flour
Salt and pepper
Water
1 c. oil
6 medium pickles
4 Tbsp. mayonnaise
1 tsp. mustard
Chopped dill
Lettuce
Black olives
Pimiento
Directions
Peel eggplant; slice lengthwise to ½ inch thick slices. Salt slices and let stand in the sun for ½ hour in order to exude bitter juices. Mix egg with flour and a little water and salt to make a batter. Dip each eggplant slice in batter and fry in deep, hot oil until browns on both sides. Let cool. Mix mayonnaise, mustard, dill and a little pepper. Chop pickles. Put chopped pickles on eggplant and roll gently. Place rolled slices on washed lettuce leaves. Pour the mayonnaise sauce over them. Decorate with olives and pimiento.
1 large eggplant
1 egg
3-4 Tbsp. flour
Salt and pepper
Water
1 c. oil
6 medium pickles
4 Tbsp. mayonnaise
1 tsp. mustard
Chopped dill
Lettuce
Black olives
Pimiento
Directions
Peel eggplant; slice lengthwise to ½ inch thick slices. Salt slices and let stand in the sun for ½ hour in order to exude bitter juices. Mix egg with flour and a little water and salt to make a batter. Dip each eggplant slice in batter and fry in deep, hot oil until browns on both sides. Let cool. Mix mayonnaise, mustard, dill and a little pepper. Chop pickles. Put chopped pickles on eggplant and roll gently. Place rolled slices on washed lettuce leaves. Pour the mayonnaise sauce over them. Decorate with olives and pimiento.
