Simplicity of preparation and availability of ingredients allow to cook this snack in only several minutes and at all seasons of the year. The lack of need of preliminary frying of eggplants for oil does this dish less high-calorie and more useful.
It is required to you
- - 3 eggplants
- - 100 g of cheese (any hard cheese will approach)
- - 100 g of almonds
- - 10 leaves of fresh mint
- - 1 tablespoon of bread crumbs
Instruction
1. Cut eggplants on length on slices. Their thickness has to be no more than 5 mm. Dissolve in water salt (at the rate of 1 tablespoon on 0.5 liters of water). Put eggplants in a cup and fill in them with the added some salt water. Let's them stand within 20 minutes. So you will make two affairs at the same time: you will allow eggplants to be salted and by all means you will get rid of bitterness.
2. Lay out pieces of eggplants on a baking tray in one layer and bake in the oven which is warmed up up to 180 degrees within 5 minutes. Slices of eggplants have to be dried a little, don't allow strong roasting, otherwise they will be difficult to be curtailed into roll.
3. Crush cheese, almonds and mint. Mix these ingredients, having added bread crumbs. Lay out the received mix on slices of eggplants. Roll them in rolls. In order that rolls in the course of further roasting didn't reveal, chop off them a skewer. Place rolls in an oven. Bake within 7-10 minutes, to kindle rather only a little cheese.