Roses from vegetables stuffed tomatoes

Description

Summer colors and the abundance of different vegetables. The field for creativity is huge. Today I will share very beautiful, original, incredibly tasty, sumptuous snack of simple and affordable products. Original and looks fantastic on the table. Low costs, and delight family and guests you provided.

Ingredients

Eggplant

1 piece
Tomato

8 piece
Soy sauce

1.5 Tbsp
Basil

1 tsp
Vegetable oil

3 Tbsp
Soft cheese

100 g
Cucumber

1 piece
Garlic

2 tooth
Dill

4 sprig
Paprika sweet

1 tsp
Black pepper
Salt
Cheese

1 tsp

Cooking

To prepare the basic necessary ingredients.

Eggplant cut into thin slices, add 1 tbsp soy sauce TM Kikkoman, sweet, mix set aside.

To prepare the filling. Folded into a bowl of cheese, finely chopped peeled cucumber (squeeze the juice), dill finely chopped, garlic crushed, paprika flakes, freshly ground pepper, some salt to taste.

Mix well. Philadelphia can replace processed cheese (to grate) or dry curd ( preferably homemade). Stuffing aside.

With tomatoes that are bigger, cut off the top and remove the entire pulp without damaging the walls of the tomato.

To grease with a brush inside of tomatoes with soy sauce TM Kikkoman and sweet. To postpone.

Fry rings of eggplant with the two sides literally 30 seconds. Fried crust is not necessary, Zaschita - will break down and not curl up.

Spread on paper towel to remove excess oil.

In a bowl, where marinated eggplant, put sliced small tomatoes (on the diameter, they shall conform to aubergine), there to pour soy sauce from a large plastered tomatoes. Sprinkle dry green Basil, it is good "friends" with the tomatoes and gives an incredible taste and aroma.

The filling, lay on the tomatoes, pressing to the walls and to get a funnel.

Eggplant with tomato spread mixed with each other.

And roll starting with the side where began to lay out the vegetables.

Get a rosette, which is inserted into the funnel of the tomatoes and gently spread the "petals" on Top you can sprinkle grated cheese and finely chopped greens.

Serve this beauty on the table, to each of you individually.

So it looks in perspective. Bon appetit!

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