Eggplant tongue with vegetables
Composition / ingredients
8
servings:
Cooking method
1. My eggplant and cut into strips about 1 cm. If the peel is bitter, then the eggplants can be pre-soaked in salted cold water for 1 hour.
2. Grate carrots and onions and fry in oil.
Add salt and pepper to taste.
3. Fry the eggplants in oil and put them on a paper towel so that the excess oil would glass.
4. Cut the tomato into thin half rings.
5. We make a sauce from mayonnaise and garlic.
6. From fried eggplant we roll rolls. Lubricate the sauce and spread all the ingredients on top and sprinkle with chopped herbs. We roll up the rolls, you can put them on a dish and serve them to the table.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
