Fried eggplants for rolls
5 servings
120 minutes
Fried eggplants for rolls are an exquisite appetizer with a velvety texture and deep, rich flavor. This recipe is widely popular in European cuisine and is perfect for creating rolls with various fillings—from spicy cheeses to aromatic herbs and nuts. Thin slices of eggplant, soaked in salted water to remove bitterness, are then fried until golden brown, acquiring tenderness and a slight sweetness. Their softness makes the dish versatile, harmoniously pairing with meat and vegetable ingredients. Such eggplants can serve as a base for elegant appetizers on a festive table filled with the flavors and aromas of Mediterranean tradition.
1
Cut the eggplants without the stem into slices along with a thickness of 8.5 mm.
- Eggplant: 1950 g
2
Soak the eggplant slices in cold salted water for 1.5 hours.
- Salt: 15 g
- Eggplant: 1950 g
3
Next, we squeeze the eggplants to remove excess moisture and fry them in heated vegetable oil until cooked and golden.
- Vegetable oil: 340 ml
- Eggplant: 1950 g
