20.05.2020
18
Recipe information
Cooking:
40 min.
Servings per container:
6
Complexity:
Middle
Calorie content:
2433.83
Carbohydrates:
10.75
Fats:
259.77
Squirrels:
12.96
Water:
33.76

Ingredients

Title Value
1. Eggplant 4 PC.
2. Vegetable oil 150 Ml
3. Flour 0.5 Art.
4. Walnuts 70 Column
5. Garlic 2 clove
6. Mayonnaise 100 Column
7. Salt 1 art. l
8. Greenery for decoration

Cooking

1. Stage

In eggplant, cut ponytails and buttocks, cut into plates of medium thickness not more than 0.5 cm. Then add salt, pour boiling water and put under oppression for 20 minutes, so we will remove all the bitterness. After draining the water and rinse the eggplant in cold water.

1. Stage. In eggplant, cut ponytails and buttocks, cut into plates of medium thickness not more than 0.5 cm. Then add salt, pour boiling water and put under oppression for 20 minutes, so we will remove all the bitterness. After draining the water and rinse the eggplant in cold water.

2. Stage

Kill the nuts with a blender into the pulp, add a few pinches of salt, a couple of sprigs of greens for beauty, mayonnaise and beat everything until smooth.

1. Stage. Kill the nuts with a blender into the pulp, add a few pinches of salt, a couple of sprigs of greens for beauty, mayonnaise and beat everything until smooth.

3. Stage

Roll the washed eggplant in flour and fry in vegetable oil until golden on both sides.

1. Stage. Roll the washed eggplant in flour and fry in vegetable oil until golden on both sides.

4. Stage

On each eggplant lay out the filling and roll with a roll starting from the narrow side.

1. Stage. On each eggplant lay out the filling and roll with a roll starting from the narrow side.

5. Stage

Garnish with greens and serve.

1. Stage. Garnish with greens and serve.

6. Stage

Bon Appetit!!!