Description
Classic caponata of eggplant. Spicy, hearty, delicious! Our family love her very much, and the celebration of summer and autumn birthdays at work, she is always a hit! :-) If the prescription would be superfluous - tell me, I will remove.
Ingredients
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Eggplant
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Tomato
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Cheese
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Garlic
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Mayonnaise
Cooking
Eggplant wash, cut off stems and slice lengthwise thin slices. Soak for 10-20 minutes in cold salt water. Then drain the water, eggplant a good squeeze. Soaking eggplants and their subsequent spin is needed in order to when frying the eggplant has absorbed less oil.
Fry the eggplant in vegetable oil until it will turn brown.
Cheese to grate on a coarse grater, add garlic to taste and mayonnaise, mix well. Cheese can take semi-solid, like Russian, etc. or sausage.
Cut tomatoes into slices.
Begin the Assembly. Every tongue put a little cheese mixture...
On the cheese put a slice of tomato. If the tomatoes are very large, you can put the half rings tomatoes.
Close the filling free part of the eggplant. You can, if the eggplants are long, to wrap all in perfect rolls.
Spread the eggplants on a dish and serve.
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