Eggplant Rolls

Eggplant Rolls


Eggplant — 3 pcs. long, not plump
Chicken fillet — 300 g.
Egg raw — 1 piece
Cream — 200 g.
Dried garlic, ground — 1 teaspoon
Mayonnaise — 1 tbsp.
Black pepper


Eggplants cut into long tongues. Salt well. Put in a bowl, press down on a plate and set aside for half an hour.
Chicken fillet grind in a combine, you can pass through a meat grinder with a fine grate, and if there is no combine or mincer, cut it with a fine-fine knife.
I advise fillets to freeze a little in the freezer, so it’s easier to grind it.
Pour the mince with 100 grams of cream
Stir well and refrigerate for 20 minutes.
Then add an egg to the ground meat, a little salt (I specify — salt — literally at the tip of the knife). Black pepper, too, a little, pinch.

Beat with a mixer until the consistency of thick cream.
We got a wonderful base for a souffle. Base for many dishes. Here already — a flight of fantasy … And terrines, and rolls, and meatballs ….. well, in general — anything.
But we are not distracted. We have a task — rolls.
Eggplants are already brewed. They need to be washed slightly. Squeeze, dry on a clean towel. Expand on a baking sheet.

Put in the oven heated to 200 g and dry for 20 minutes.
For each «tongue» with a spoon dipped in water, put the mince ball
Collapse the roll and put our rolls in a saucepan.
Mayonnaise, cream and dried garlic mixed, whisk a little. Lubricate the rolls.
Put in the oven, already hot (200 g) and bake for 40 minutes.

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