Eggplant Rolls with Egg and Cheese

Ingredients

2 eggplants

2 tablespoons vegetable oil

1 egg

50 g cheese

2 tablespoons mayonnaise

3 cloves garlic

Salt

First, wash the eggplants and cut off the stems. Then, slice the eggplants into thin slices, approximately 2 millimeters thick. Sprinkle the eggplants with salt. Let them sit for about 10 minutes to release the juices and remove the bitterness.

Pour 0.5 cups of water over the eggplants and rinse them briefly. Then drain the water and squeeze out the excess moisture.

Now pour 3 tablespoons of oil over the eggplants and toss them with your hands. Fry the slices in a dry frying pan for three minutes on each side.

 Next, grate the cheese on a fine grater. Grate the egg on a fine grater as well. Now combine the egg and cheese, add the crushed garlic, and season with mayonnaise. Mix everything well.

Now we begin forming the rolls. Place 1 teaspoon of the cheese filling on each eggplant slice and carefully roll the eggplant into a roll. Refrigerate the finished rolls for a couple of hours.

Enjoy!