Eggplant Rolls with Brynza and Tomatoes
Fried eggplant slices are rolled with brynza, garlic, herbs and tomatoes into a chilled appetizer. The recipe fits a low-carbohydrate menu and provides complete protein.
Ingredients: eggplant (600 g), brynza cheese (200 g), olive oil (100 g), dill (10 g), cilantro (10 g), table salt (5 g), garlic (10 g), tomato (300 g).
Slice the eggplants lengthwise into pieces about 5 mm thick, salt them and leave for 15 minutes. Rinse and dry them.
Fry the eggplant on both sides in a little olive oil and drain on paper towels.
Blanch and slice the tomatoes. Mash the brynza and mix it with the garlic, dill and cilantro.
Spread the filling on the eggplant slices, add a tomato wedge, roll them up and place in a dish. Drizzle with olive oil and refrigerate for 1 hour.
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