Delicious and simple. Not on the website I found a similar recipe. Search gave nothing. Why I dare to offer this snack for your table. And I would like to participate in the competition "Vegetable traffic light". I hope that the cooks will see the three colors in my snack.
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Eggplant and zucchini wash, cut in slices and good salt. Leave on for 15-20 minutes.
Then fry in vegetable oil on both sides.
Take 3-4 sprigs of dill and parsley and finely chop.
Then mix with carrots in Korean.
Take the fried eggplant layer and stacked on the edge of the filling.
Turn in roll, fasten with toothpick and put in the form of a keg covered with leaves of the salad dish.
With the zucchini to do the same.