in Recipes

Rolled eggplant

updated

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Ingredients for 6 servings:

  • 2 eggplant(s)
  • 2 tomatoes
  • ½ cup sour cream
  • 1 tbsp mayonnaise (light salad cream)
  • 1 egg(s)
  • salt and pepper
  • Garlic or garlic granules
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Eggplant with tomato – eaten cold or hot

Cut the eggplant lengthwise into approximately 1 cm thick slices. Dip them in the beaten egg (season with salt and pepper to taste) and fry in a little oil. Mix together the sour cream, salad dressing, and garlic/garlic granules (freshly crushed or finely chopped) and spread them on the fried eggplant slices. Place a tomato slice on each eggplant slice and roll up. If it doesn’t stay in place, use a toothpick to help it stick. The whole thing can be eaten hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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