Appetizer "Eggplant in a sheepskin coat"

Description

Delicious, nutritious and mouth-watering appetizer "Eggplant in a sheepskin coat" - will decorate any party.

Ingredients

Eggplant

1 piece
Salt

1 Tbsp
Cilantro

1 coup
Dill

1 coup
Brisket

120 g
Soy sauce

2 Tbsp
Vinegar

2 tsp
Garlic

1 tooth
Vegetable oil

3 Tbsp
Soft cheese

2 piece
Cherry tomatoes

6 piece
Green olives

10 piece
Chicken egg

1 piece
Bread crumbs

3 Tbsp
Ketchup

1 Tbsp

Cooking

1. Eggplant wash, dry, cut off the stalk and rough flesh with tops, cut into plates, ~ 4-5 mm. I have left 9 PCs. plates.

2. Mix 0,5-0,7 liters of water with 1 tbsp. of salt and pour into the bowl with the eggplant. Cover the bowl with a plate and put "oppression". Leave the bowl aside for 30 minutes.

3. Finely chop the greens.

4. Cut the brisket in thin plates (9 PCs.) And it is better to buy bacon or bacon plates.

5. Prepare the sauce for the eggplant. Mix soy sauce, vinegar and the pressed garlic.

6. From the bowl with the eggplant drain off water. Plate of eggplant spread on paper towel to absorb excess water. In hot oil fry the eggplant plate. Spread them on a paper towel to absorb excess oil.

7. Grease the plate of eggplant with sauce and sprinkle with parsley.

8. Turn the eggplant plate and fasten with a toothpick.

9. On each slice of bacon put a 1/4 plate of cheese, then eggplant and turn into a tube. To preserve the integrity of the tube, you can tie it with the pen green onions. Dipping the straw into beaten egg and coat in breadcrumbs.

10. Put "eggplant in a coat" into the heated oil and fry on all sides until crisp. Toasted rolls spread on a paper towel. Then the lubricated tube top with ketchup, dip in the chopped herbs and spread on a serving dish. Decorate with halves of cherry tomatoes and olives. Bon appetit!

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