Eggplant rollatini

Eggplant rollatini


Aubergine 5 pieces
350 grams of cheese, sausage
Egg 5 pieces
pepper 1 piece
6 cloves garlic
Sesame 6 grams
vegetable oil


Vegetarian Times

Wash eggplant and fry. Cut off the tip. Cut lengthwise into thin plates. Pour salt. We give stand 20-30 minutes.
Boil hard boiled eggs. We press the garlic. We grind fennel. Rubbed through a fine grater sausage cheese and eggs. Add the garlic, dill and mayonnaise. Season with salt. Mix.
Fry eggplant in oil on both sides until golden brown. Spread on paper towel. Remove excess fat.
Diced red bell pepper. Fry white sesame seeds until light rosy. We spread the stuffing in the eggplant. Add the pepper. We turn off the rolls. Sprinkle with sesame seeds.
Serve rolls of eggplant.
Decorate with greens.
Bon Appetit!

Chichic Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler, Heat Resistant Hot Pads, Set of 4

Eggplant rollatini

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