Eggplant Roll Up Appetizer
This eggplant appetizer is quite common at Slavic weddings here in WA. It works perfectly for summer, while all the veggies are fresh and nutritious.
Servings 6 servings
- 2 medium Eggplants
- 1 large Carrot
- 1 large Scallion or small Yellow Onion
- 1 Garlic Head
- tbsp Oil
- 3 tbsp Tomato Paste
- 1 tbsp Mayonnaise
- Salt & Pepper to taste
Rinse eggplant under cold water. Slice it into 1/4 inch thick circles; you can also cut it lengthwise.
Preheat oven to 450F, place slices on a baking sheet. Brush with oil on both sides. Lightly sprinkle one side with salt. Bake until the eggplant softens; for about 5 minutes. You can also use a grill for cooking eggplants.
Clean and grate carrots. Dice onions and clean garlic cloves.
Preheat skilled on a medium heat with 2 tablespoons of oil. Cook carrots and onions until soft, add tomato paste, mayonnaise, continue stirring food as it cooks. In the end, add pressed garlic, season with salt and pepper.
Place a spoonful of sauteed mixture at a single end of the strip and roll it up. For the round pieces, place mixture in the middle and fold the both sides over.
Keep refrigerated until you are ready to serve.
Calories: 66kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 463mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1875IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg