Italian eggplant rolls.
Required products:
Eggplant — 2 pcs;
Garlic — 2 cloves;
Thyme — 4 sprigs;
Olive oil — 100 ml;
Goat cheese soft — 200 g;
Lemon (peel) — 1 pc;
Schnitt-onion — 5 shots;
Basil green — 3 sprigs;
Oak leaf salad — 1 bundle;
Corn Salad — 100 g;
Balsamic vinegar — 15 ml;
Salt pepper.
Italian eggplant rolls.
Preparation of the recipe:
Eggplants cut into slices 4-5 mm thick.
Sliced eggplants salt and pepper, mix with chopped garlic and thyme, sprinkle with olive oil and leave in the refrigerator for 30 minutes.
Fry eggplants until soft on both sides in a frying pan with olive oil and put on paper napkins so that excess fat is absorbed.
Mix goat cheese, lemon zest, 2 tbsp. Spoon olive oil, finely chopped chives and chopped basil leaves, pepper well and mix thoroughly.
Leave to stand in the refrigerator for another 30 minutes.
Mousse from goat cheese wrapped in fried slices of eggplant in the form of rolls.
Serve the rolls with lettuce, dressed with balsamic vinegar and olive oil.
Home-made caviar from eggplants and sweet tomatoes.
Required products:
Eggplant — 800 g;
Onions — 100 g;
Carrots — 50 g;
Sweet pepper (yellow and red) — 80 g;
Tomatoes — 350 g;
Garlic — 6 denticles;
Vegetable oil — 150 ml;
Dill — 15 g;
Salt pepper.
Preparation of the recipe:
Eggplants must be peeled. Cut into small cubes. Cut the onions and carrots into thin slices. Remove the sweet pepper from the seeds. Cut into small cubes.
Tomatoes for 1-2 minutes in boiling water. Then cool in cold water. Peel off the skin. Peeled tomatoes and garlic chop arbitrarily.
In a frying pan with warmed vegetable oil, save onions and carrots. Add the sweet pepper, chill. Separately fry eggplants and tomatoes with garlic. To cool.
Chop the vegetables through a meat grinder. Bring to taste salt and pepper. Clean in the refrigerator (for 20 minutes).
When serving eggplant caviar decorate with dill sprigs.
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