Description
Spicy, snack with a nutty flavor and rice "Indica& ;quot; complement the taste of the snack.
Ingredients
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Figure
2 pack
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Eggplant
2 piece
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Carrots
1 piece
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Parsley
1 coup
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Nuts
1 handful
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Vegetable oil
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Soy sauce
2 Tbsp
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Black pepper
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Salt
Cooking
Boil the rice according to instructions. While cooking the rice will have eggplant.
Cut the eggplant slicer, into long strips, sprinkle with salt and set the bowl aside.
Prepare the filling for rolls. In a pan heat vegetable oil and fry the finely chopped carrots.
To the carrots add the finely chopped parsley (or cilantro). Reserve a few sprigs for decoration.
Take strips of eggplant, I rinsed them with cold water from excess salt and bitterness has dried out with paper towel and fry for 1-2 min in a pan with two sides. Roasted eggplant spread on paper napkin to remove excess oil.
After 20 minutes the rice is ready. In a frying pan for the stuffing add the rice, crushed peanuts
and caramelized soy sauce. Salt and pepper to the stuffing, season to taste, stir. The stuffing is ready!
Take a plate of eggplant, put a little sprig of parsley (or cilantro) and stuffing, wrap in a roll.
Put the rolls on a dish and serve. This appetizer can be served warm and cold. Bon appetit!
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