Eggplant rolls with pesto and mozzarella.

Eggplant rolls with pesto and mozzarella.

Ingredients:

1. Eggplant - 2 pcs.
2. Salt - 1 tsp
3. Vegetable oil - for frying
4. Mozzarella - 1 ball
5. Pesto sauce - to taste

Preparation:

1. Wash eggplant and cut into strips about 4-5 mm. Put in a large bowl, sprinkle with salt and put into a press for 30 minutes.
2. Next, you need to rinse the eggplant and pat dry with paper towel. Fry in preheated skillet with vegetable oil until golden brown.
3. Eggplant put on a paper towel to absorb excess fat.
4. mozzarella cut into cubes. On one edge of the warm layer of eggplant lay out the filling: slices of mozzarella and pesto (about 1 teaspoon per roll).
5. Gently fold rolls and hold them together with a toothpick. Serve Eggplant rolls to the table in a warm or cold.

Bon appetite!