Eggplant rolls can be served as a separate dish or as a light snack.
It is necessary
- You will need:
- - 3 medium eggplants;
- - 4 tomatoes;
- - 150 g of semi-smoked sausage;
- - 150 g of hard cheese;
- - 1 bunch of parsley;
- - 2 cloves of garlic;
- - 2 table. tablespoons of tomato paste;
- - 1 teaspoon of lemon juice;
- - 1 teaspoon of curry;
- - salt to taste.
Instructions
Step 1
Use a sharp knife to cut the stem off each eggplant. Rinse the vegetables under cold running water, cut into thin slices 3-4 mm thick along. Peel, chop or chop the garlic using a garlic press.
Step 2
Rinse the parsley and dill, pat dry with a kitchen paper towel and chop finely. Toss one part in a separate bowl with chopped garlic and tomato paste.
Step 3
Pour boiling water over the eggplant slices first, then cover them with cold water. Leave the vegetables for 15 minutes to release all the bitterness that they contain, then remove and sprinkle with lemon juice. Sprinkle the prepared eggplants evenly with salt, pepper, add curry. Gently brush on all sides with garlic-tomato paste.
Step 4
Grate the hard cheese on a fine or medium grater, cut the sausage into thin strips, mix and put on top of the eggplant. Then gently roll them into rolls. Lubricate the baking dish evenly with vegetable oil, heat well. Put prepared eggplants in it.
Step 5
Rinse the tomatoes, peel, cut the pulp into cubes. Then put it on rolls, salt, add curry. Place the mold in the oven, preheated to 200 degrees for 20-25 minutes. Put the finished rolls on a plate, garnish with lettuce leaves.
