Funky eggplant appetizer on the festive table

Eggplant Preparation

1. Take 3 medium-sized young eggplants. Rinse them under cold water and remove the stem. Cut the eggplant into plates along the entire fruit 3-4 mm thick.
2. Put the chopped eggplant in a container, add 1 tsp. salt, mix and leave for 20 minutes. During this time, the eggplant will start the juice and bitterness will go out of them.
3. Next, wash the chopped eggplant from the salt and put it on a paper towel or in a colander in order to remove excess moisture.
4. Pour 15 ml of vegetable oil into the pan and heat well. Put eggplant plates on a hot frying pan and fry on both sides over medium heat until golden brown. Put the fried eggplant on a plate. In the process of frying, add vegetable oil to the pan in small portions. When all the eggplants are fried, let them cool completely.

Cooking toppings

1. Prepare the filling. To do this, boil 2 eggs for 10 minutes after boiling. Peel and grate the boiled and cooled eggs on a coarse grater.
2. Add 100 g of cheddar cheese and 100 g of feta cheese to the eggs, also grated on a coarse grater.
3. Next, peel and pass through the press 2 cloves of garlic, cut 30 g of parsley and add to the filling.
4. Fill all 2 tbsp. l mayonnaise, add ½ tsp. salt and ½ tsp black pepper, mix well.
5. Cut a small tomato into 4 parts, remove the stem and seeds. Cut the pulp of the tomato in equal strips.
6. At 20 g of parsley, tear off the leaves, the stems will not be needed.

Dish presentation

1. Take 1 plate of fried eggplant. On one edge, put 1 tsp. fillings, 1 slice of tomato and 1 leaf of parsley.
2. Wrap the stuffing in the eggplant, curling it with a roll.
3. So wrap all the stuffing in eggplant. Lay on a plate for presentation. Enjoy your meal.