In summer I often cook eggplant roll. The original snack does not bother at all and is always eaten very quickly. Sweet pepper is usually used for the filling. It can be fried or baked, as described further in the recipe.
Ingredients
- Eggplant (large) – 1 kg
- Bell pepper - 1 kg
- Garlic - 2 clove
- Vegetable oil - 2 tbsp.l .
- Soy sauce - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut the eggplants lengthwise into thick plates.
Mix with butter, soy sauce and salt.
Place on a covered baking sheet and bake for 15 minutes at 190 degrees.
Bulgarian pepper separately bake in the oven for 15-20 minutes.
Remove from the oven, cover with plastic wrap and leave for 15 minutes.
Remove the peel, separate the pulp from the seeds and stalks.
Cover the work surface with plastic wrap. Place the eggplant plates on the table, layering on top of each other. You should get a rectangular vegetable cloth.
Pepper and sprinkle with chopped garlic.
Lay out the pulp of the baked pepper and roll up the roll.
Put the workpiece in the refrigerator for 3 hours.
