Description
Delicious baklazhanovy rolls for the Christmas table.
Ingredients
-
Eggplant
1 piece
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Dutch cheese
120 g
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Walnuts
20 g
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Garlic
1 tooth
-
Mayonnaise
80 g
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Dill
15 g
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Tomato
1 piece
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Vegetable oil
Cooking
With eggplant to clean the skin, cut along the seams to 4 mm, and season with salt and leave for 30 min.
Drain excess liquid, pyrovate in flour and fry in vegetable oil on both sides.
Roasted eggplant spread on paper towels so the excess oil is absorbed into the paper. Top also blotted with napkins.
Prepare the stuffing. Grate cheese on a small grater, cut dill, walnuts, pre-toasted, grind them, add mayonnaise, garlic.
Mix all the filling is ready.
Eggplant spread with filling.
Turn the eggplant rolls, put them on rings of tomato.
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