Great cold vegetable appetizer with moderately sharp taste and delightful aroma.
It is required to you
- - 335 g of paprika (sweet);
- - 415 g of eggplants;
- - 75 ml of vegetable oil;
- - 18 g of garlic;
- - salt;
- - 215 g of greens of parsley and cilantro.
Instruction
1. Wash up a red paprika, cover him with vegetable oil and bake entirely in an oven at a temperature not higher than 250 degrees within about 35 minutes. During roasting, pepper should be overturned sometimes that their thin skin evenly charred.
2. Pull out ready pepper from an oven and cool. Then carefully to husk with them and to cut lengthways. Remove seeds from pepper.
3. Eggplants should be washed out, cleaned from a thin skin and to cut on long, thin slices. Then to rub them I will merge and to remove in the closed ware for about 25 minutes. Then to merge the emitted juice from eggplants, to wash up them and to rub off a napkin.
4. Dunk each piece of eggplants into vegetable oil and to fry properly from all directions.
5. Clean, crush garlic. Wash out greens and to cut very small.
6. Take food wrap on which to put at first pieces of eggplants so that something turned out like a rectangle. Then to rub eggplants with a half of garlic. After that from above to lay out on them pepper, to salt it, greens and the remained garlic.
7. Then it is necessary to raise edges of a film and to curtail vegetables into very dense roll. The stronger vegetables will adjoin to each other, the they will be more juicy. Put ready roll for the night in the fridge.