Eggplant roll with cheese and Korean carrots

Georgian cuisine

---

Description Products Steps

Listen to the recipe:

Eggplants go well with many ingredients, so eggplant rolls are an excellent platform for your most daring culinary experiments. Due to the fact that Korean carrots are present in the filling, the taste of the dish becomes sharp and piquant, which successfully complements the delicate taste of cheese and mayonnaise.

1. Calories
   174,13 kcal
2. Protein
   7,94 gram
3. Fat
   15,89 gram
4. Carbohydrates
   6,85 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Eggplant

   ---

   
   2 pcs. = 420 g
2. Cheese

   ---

   
   150 g
3. Korean carrots

   ---

   
   50 g
4. Mayonnaise

   ---

   
   2 tbsp. l. = 50 g
5. Walnuts

   ---

   
   50 g
6. Garlic

   ---

   
   0.5 clove = 2.5 g
7. Parsley

   ---

   
   1 bunch = 20 g
8. Salt

   ---

   
   to taste
9. Black pepper ground

   ---

   
   to taste
10. Grenade grain

    ---

    
    15 g

Steps:

1. 
   Wash the greens and eggplants.
2. 
   Cut the eggplants lengthwise into slices. Sprinkle salt on both sides and wash it off after 20-30 minutes. This way there will be no bitterness left in the fruits. Remove excess moisture with a paper towel.
3. 
   While the eggplants are resting in the salt, chop the nuts, herbs and garlic. Grate the cheese on a coarse grater.
4. 
   When the eggplants are dry, place them in a frying pan and fry on both sides until golden brown.
5. 
   For the filling, mix Korean carrots, garlic, parsley, mayonnaise, cheese and walnuts. Add spices.
6. 
   Place the fried eggplant slices in front of you. Place filling on edge of each slice and roll up.
7. 
   Place vegetables on the rolls and garnish everything with finely chopped herbs.

---

eng3info@gmail.com