Description
Aubergine rolls do often of zucchini too, but to combine these two wonderful vegetable in one snack not guessed even once, until I saw this recipe in the book "vegetables" from the series "Favorite dishes". I suggest to You to try. Fortunately, now both enough.
Ingredients
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Eggplant
1 piece
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Zucchini
1 piece
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Onion
2 piece
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Garlic
2 tooth
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Dill
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Parsley
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Salt
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Black pepper
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Vinegar
1 tsp
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Vegetable oil
Cooking
Aubergines cut along the thin slices, season with salt and let stand 30 minutes. Wring out and dry.
Onions cut into half rings, fry, cool.
Eggplant fry and blot remaining fat on paper towels.
Zucchini cut into circles, fry on both sides.
To fried onion add the chopped garlic, parsley and dill, season with salt and pepper to taste, add wine vinegar. On one side of the eggplant put a slice of zucchini, top with onion stuffing and roll rolls.
Serve, garnished with slices of tomato.
And it's a snack in the section. Bon appetit!
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