Stern
Eggplant rolls with carrot salad

Grate the carrots on a fine (!) Grater, add chopped garlic, a handful of toasted finely chopped walnuts, season with mayonnaise.
Cut the eggplants lengthwise into 1 cm wide slices. Fry in vegetable oil, put on a paper towel, cool.
Place carrot salad on each eggplant slice, spread and roll up. Decorate with what is left - carrot salad, nuts, parsley or cilantro, ketchup.

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Eggplant rolls with carrot salad
Merri
Stella, I'll definitely keep it for the summer menu! Thank you!
Stern
Quote: Merri

I will definitely save it for the summer menu!

right in poetry!
Merri
Good food is a song!
Stern
Agree!
Olga from Voronezh
Thanks for the recipe!

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