Description
Colorful, tender and juicy meatloaf. Cooking is very simple, even novice cooks can handle it. Dedicated to all lovers of eggplant.
Ingredients
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Eggplant
3 piece
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Pepper
5 piece
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Garlic
5 tooth
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Parsley
0.5 coup
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Dill
0.5 coup
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Salt
0.5 tsp
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Black pepper
0.25 tsp
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Soy sauce
3 Tbsp
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Vegetable oil
2 Tbsp
Cooking
Pepper to wash, dry and bake in the oven until black markings. Then put in a bag and leave for 5-10 minutes. Then remove the peel, remove the seeds and cut in half.
Mix soy sauce and vegetable oil.
Eggplant cut into plates of 3-5 mm, brush both sides with oil and soy sauce, place them on a baking tray lined with parchment. Bake at 180 degrees for 10-15 minutes. Cool.
Parsley and dill finely chop, add the garlic, grated on a fine grater, mix well.
On the table spread plastic wrap on top of it put the slices of eggplant, 2 units long and 6 units wide.
Sprinkle with herbs, garlic, salt and pepper. Top - across to put the halves of peppers on the entire length of the roll (leaving 4 cm free at the end for ease of rolling) and also good salt and pepper.
With the help of film roll roll width.
Tightly wound with the edges. Roll put into the refrigerator for 3 hours, but preferably overnight. Bon appetit!
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