The eggplant bacon rolls taste very pleasant. The outside is salty crispy meat, and the inside is juicy, soft filling. Choose lean bacon for the dish so that the rolls are not too greasy.
It is necessary
- For the sauce:
- - pepper;
- - salt - a pinch;
- - vegetable oil - 1 tsp;
- - apple cider vinegar 4% - 2/3 tsp;
- - garlic - 1 clove;
- - parsley or basil - a bunch.
- For the dish:
- - bacon - 8 slices;
- - eggplant - 3 pcs.
Instructions
Step 1
Peel the eggplant. Cut them lengthwise into slices that are about 0.7 centimeters thick.
Step 2
Line a baking sheet with foil or baking paper. Brush with vegetable oil and arrange the eggplant slices in one even layer.
Step 3
Preheat oven to 200oC, place a baking sheet in there and bake the eggplant until tender for half an hour. While the eggplant is baking, prepare the grease sauce.
Step 4
Tear off the leaves from parsley or basil. Chop them very finely. Pass a clove of garlic through a press.
Step 5
Place the ingredients in a bowl. Pour in vegetable oil and vinegar, add a pinch of pepper and salt. Mix everything well.
Step 6
Remove the cooked eggplant baking sheet from the oven. Cool slightly so that the eggplant does not burn your hands. Brush each slice with a sauce. Roll the slices into rolls. Wrap each roll with a layer of bacon. Secure the result with a wooden toothpick.
Step 7
Place the rolls back on the baking sheet so that they do not touch each other. Bake in oven at 230 oC for 12 minutes. Serve the eggplant bacon rolls warm or even at room temperature.
