Eggplant rolls are high-calorie dishes, as they are cooked in sunflower oil. But, despite the high calorie content, the eggplant roll recipe contains many nutritious and healthy foods such as garlic, onions, carrots and others. The main difference between this dish and classic Japanese rolls is that they are not wrapped in nori seaweed, but in thinly sliced eggplants.
It is necessary
- - 400 g of minced chicken;
- - 3-4 pcs. eggplant;
- - 2 tomatoes or 2 tbsp. tablespoons of tomato paste;
- - 1 onion;
- - 100 g flour;
- - 2 carrots;
- - 2 cloves of garlic;
- - 2 g of black ground pepper;
- - vegetable oil;
- - salt to taste.
Instructions
Step 1
First, let's prepare the filling for the roll. To do this, rub the carrots on a fine grater, chop the onion and mix everything with the minced chicken. Next, add 1 finely chopped eggplant to the filling. Salt the resulting mixture and season with black pepper. We carefully alter all the contents until a homogeneous state is obtained.
Step 2
Next, we start preparing the shell for the rolls. Cut the eggplant into thin strips and fry them on both sides in sunflower oil. You do not need to fry the eggplant until crispy - let them lightly brown (no more than 1-2 minutes).
Step 3
We make flat cutlets from minced meat with vegetables and wrap each one in a fried strip of eggplant. We fasten the roll with a toothpick so that it does not fall apart. Dip the lower part of the roll in flour and fry in a pan for 5-7 minutes.
Step 4
When all the eggplant rolls are fried, add a little water, peeled tomatoes or tomato paste, garlic, salt and pepper to the pan. Stew the rolls in this tomato sauce (about 20 minutes).
Step 5
Put the finished eggplant dish on plates and pour over the tomato sauce in which it was stewed.
