Eggplant rolls with Korean-style carrot
Description
The appetizer is quick and easy to make. From one large eggplant I got 8 rolls with Korean-style carrot salad. When choosing an eggplant, pay attention to its color: if it is very dark, don’t buy it—it’s overripe and will have lots of seeds inside. Pick a light, young eggplant; it will fry well and make a tasty appetizer. Good luck. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients. You will need one large eggplant or a couple of small ones that are narrow in diameter but long. If the tomato is large, half is enough.
- 2
Step 2
Wash the eggplant and trim off the stem. Cut it lengthwise into long strips about 5 mm wide. Salt and let sit for a few minutes to release the juices.
- 3
Step 3
Heat the skillet. Pour in a little vegetable oil and fry the eggplants until tender on both sides.
- 4
Step 4
Let the fried leaves cool slightly, then spread with mayonnaise.
- 5
Step 5
Place a little Korean-style carrot and a slice of tomato on each eggplant slice.
- 6
Step 6
Roll each eggplant slice into a roll. Arrange the appetizer on lettuce leaves, or simply garnish with fresh herbs when serving. Enjoy!