My mother grew up in Odessa, Ukraine, but the village she lived in consisted mostly of Bulgarians. They had very rich soil, therefore they grew most of their own produce. One of the most common vegetables they grew were egg plants. I’m not sure if this recipe is exactly Bulgarian,  but I know it was a common appetizer for the people in her village. Eggplant is  normally very bland if eaten fresh, that’s why we deep fry it and smother it in garlicky mayonnaise.  If you like garlic, you will love this recipe!

egg plant rolls edited

Ingredients:
2 egg plants
4 tomatoes
salt to taste
1/2 tsp garlic, zested (1 large clove)
1/4 cup Mayonnaise
Peanut oil for deep frying

Instructions: 
1. Wash each egg plant and cut lengthwise into 1/2 inch thick slices.

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2. Generously salt both sides of each slice. Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the egg plant to release some liquid. Let the sliced egg plants sit for about 20-30 minutes.

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3. Heat peanut oil in a pan on high heat. Fry each egg plant about 1 minute on each side or until golden brown.

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4. Place a paper towel on a plate before transferring the fried egg plant to absorb any exes oil.

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5. Cut each tomato into 8 equal wedges and zest the garlic.Combine the mayonnaise and zested garlic into a small bowl and set aside.

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6. Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up.

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Tomato Eggplant Rolls
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 2 egg plants
  • 4 tomatoes
  • salt to taste
  • ½ tsp garlic, zested (1 large clove)
  • ¼ cup Mayonnaise
  • Peanut oil for deep frying
Instructions
  1. Wash each egg plant and cut lengthwise into ½ inch thick slices.
  2. Generously salt both sides of each slice.
  3. Place the salted eggplant in a colander. Then, place a bowl or plate under the colander because the salt will cause the egg plant to release some liquid. Let the sliced egg plants sit for about 20-30 minutes.
  4. Heat peanut oil in a pan on high heat.
  5. Fry each egg plant about 1 minute on each side or until golden brown.
  6. Place a paper towel on a plate before transferring the fried egg plant to absorb any exes oil.
  7. Cut each tomato into 8 equal wedges and zest the garlic.Combine the mayonnaise and zested garlic into a small bowl and set aside. .
  8. Spread the garlic mayonnaise onto one side of each eggplant. Place 1 tomato wedge onto the bottom third of the eggplant roll it up.