Tomato Eggplant Appetizer Rolls

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 eggplants. 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!

Ingredients:

• 2 eggplants
• 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 eggplant and cut lengthwise into 1/2 inch thick slices.

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 eggplant to release some liquid. Let the sliced eggplants sit for about 20-30 minutes.

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

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

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.

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 Appetizer Rolls

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Servings: 6

Author: Dina from SimplyHomeCooked.com

Ingredients

• 2 eggplants
• 4 to matoes
• salt to taste
• 1/2 tsp garlic zested (1 large clove)
• 1/4 cup Mayonnaise
• Peanut oil for deep frying

Instructions

1. Wash each eggplant and cut lengthwise into 1/2 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 eggplants sit for about 20-30 minutes.

4. Heat peanut oil in a pan on high heat.
5. Fry each eggplant about 1 minute on each side or until golden brown.
6. Place a paper towel on a plate before transferring the fried eggplant 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.