Ingredients Serves 6
- 3 eggplants
- 3 tomatoes
- 2 cloves garlic
- 5 tbsp vegan mayo
- Small bunch dill
- 6 tbsp oil
Wash the eggplants, cut off the stems, cut lengthwise into slices. Generously salt the eggplant slices and set them aside for half an hour to sweat.
Rinse the eggplant slices and pat them dry. In a frying pan heat 2 tbsp oil, fry each slice for 2 minuts on each side. Add oil when needed.
Transfer fried slices to paper towels or to cooking grid to let them drain. Carefully press each slice with paper towels to remove excess oil.
Cut the tomatoes in half and then cut each half into 5-6 pieces. Chop up the garlic and 2 stems dill.
Combine vegan mayo, dill and garlic. Alternatively use sour cream or unsweetened soy yoghurt instead of mayonaise.
Spread the mayo sauce on the eggplant slice. Place tomato and some dill at the narrow end of the slice.
Roll up the slice neatly, continue with the other slices, place rolls on a dish. Cool before serving.