Description
A simple and quick recipe. Eggplant in these rolls are light, due to the fact that they are not fried in oil. Juicy and crunchy vegetables, delicious rice is a great addition to the delicate eggplant.
Ingredients
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Eggplant
1 piece
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Cucumber
1 piece
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Pepper
0.5 piece
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Cabbage
2 slice
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Garlic
2 tooth
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Soy sauce
2 tsp
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Olive oil
1 tsp
Cooking
Eggplant we are going to prepare in the microwave. Pinned it with a fork in 2-3 places, put on a plate, nothing is closed and sent in the microwave for seven minutes. My microwave is 750 watts.
After 7 minutes we get it and hot cut along a sharp knife.
The flat side of a knife to hold along, lightly pressing the slices to become wider.
Mix soy sauce with olive oil, press out the cloves of garlic. This mixture with a brush smear the eggplant slices and leave the eggplant, giving him the opportunity to absorb all the sauce. (At this stage the eggplant can be eaten, which I did with one of the slices, well I could not resist...))
Cucumber, cabbage and Bulgarian pepper cut into thin strips, add salt and pour olive (vegetable) oil.
Slices of eggplant spread the vegetables and wrap.
It turns out very fresh and juicy. If you absolutely do not want to bother with rolls, after spreading the eggplant in garlic-soy sauce, just cut into slices along the "big noodles", add the vegetables and herbs, stir. Season with olive oil and eat as a salad. Or just slice the marinated eggplant, the noodles, add greens, stir and serve. Any of these options will be very tasty.
On the side I made a light and delicious rice bubble Mix from TM Mistral.
Cook with pleasure, eat with appetite!
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