- Eggplant - 2-3 pc
- Chicken fillet - 300 g
- Eggs (raw) - 1 pc
- Cream (I had 20%) - 200 g
- Garlic (dried, ground) - 1 tsp..
- Mayonnaise - 1 tbsp. l.
- black pepper,
- Salt - to taste.
Eggplant cut into long tongues. Good salt. Lay in a bowl, press down the plate and set aside for half an hour.
Chicken fillet chop in a food processor, you canmince with a fine grid, and if no miner or grinder - chop finely, finely with a sharp knife. Pour the stuffing 100 grams of cream. Mix well and refrigerate for 20 minutes then add minced egg, a little salt, black pepper (both literally on the tip of a knife). Beat with a mixer until the consistency of thick cream. We turned out a wonderful base for a souffle.
Eggplant is already present. They should be rinsed lightly. Wring out, dry on a clean towel. Arrange on a baking sheet. Put in a preheated oven of 200 and 20 minutes to dry.
For each "tongue" with a spoon dipped in water,put a ball of stuffing. Reduce roll and put our rolls in a saucepan. Mayonnaise, 100g. cream and dried garlic mix, whip a little fork. Coat rolls. Put in the oven is already hot (200 g) and bake for 40 minutes.
Rolls can be made any size - yourtaste, a snack is better smaller and serve a whole (rolls), and as a main dish can be cut into slices and larger - very nice and tasty! Inside the next time I make a fungus and an olive - will be even more delicious and original, and very beautiful to cut.