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
Mayonnaise 2 tbsp l.
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.