Today, I want to share one of my family's favorite recipe "Eggplant Rolls with Tomato & Garlic" with step by step pictures.
For all you serious garlic lovers out there, I guarantee you'll become addicted to this appetizer!
Tip: It's not hard to make the vegan option, just choose a vegan mayo ;)
- 2 Eggplant
- 2 cloves Garlic
- 100g (1/2 cup) Mayoneese
- Small Bunch Parsley
- Salt & Pepper
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Wash the Eggplants, Cut the Ends Off and Cut Lengthwise Into Slices
Step 2: Generously Salt the Slices and Set Them Aside for 15 Min.
Eggplants can have quite a bitter taste, so this step helps to reduce it. Don't care about the salt proportions because we will wash the vegetables later.
Step 3: Ingredients for the Filling
Wash the tomatoes, parsley, and garlic. Cut tomatoes in small slices. This time I find green garlic in the market so I will use it, but usually, I take 2 garlic cloves.
Tip: You can use any tomatoes, cherry tomatoes or grape tomatoes as you like
Step 4: Garlic Sauce
You can pass mayo, salt, pepper, and garlic through the blender, or chop the garlic very small and combine all ingredients. Taste the sauce, it should be garlicky, but not TOO garlicky :))
Step 5: Rinse the Eggplant Slices and Pat Them Dry
Step 6: Fried Eggplant
In a frying pan heat vegetable oil, fry each slice for 2 minutes on each side. The eggplant should take a brownish crust. Add oil when needed.
Grilled eggplants also will be very yummy!
Step 7: Transfer Fried Slices to Paper Towels and Allow to Cool
Spread the garlic mayonnaise sauce on the eggplant slice. Place tomato and a sprig of parsley. Roll up the slice and place rolls on a dish.
Tip: Find a substitute for parsley: dill, cilantro or chervil
Step 9: Cool Before Serving and Bon Appétit!!!
Participated in the
1 Person Made This Project!
GISMapper made it!