Eggplant rolls

Delicious and original appetizer for the Easter table. These beautiful eggplant rolls will be eaten first.

Cooking time 30 minutes


Eggplant 1 pc

Tomatoes 1 pc

Garlic clove 2-3 pcs

Parsley (greens)

Dill (greens)

Mayonnaise 2 tbsp l.

Vegetable oil

Salt to taste


Wash and dry the eggplant, herbs and tomato, peel the garlic.

Cut the eggplant lengthwise into slices. Season with salt and let stand for 20-30 minutes for the bitterness to go away.

Fry in vegetable oil on both sides.

In a bowl, combine mayonnaise, finely chopped garlic and chopped dill.

Spread over each eggplant slice and wrap in a roll.

Cut the tomato into thin slices, salt and place on a plate. Top with rolls and garnish with parsley.

Happy Easter!