Eggplant rolls with smoked salmon and herbs
These delicious eggplant rolls bring variety to the table. The eggplants are cut into long strips, roasted and then rolled up with smoked salmon. The quick appetizer can be served with a spicy horseradish cream or tomato dip.
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2 eggplants Salt to taste 250 g salmon smoked Herbs to taste
Cut the eggplants lengthwise into thin strips and salt them.
Roast in a pan or on the grill for a few minutes on each side.
The eggplants should soften and roll up easily.
Transfer the vegetables to paper towels and let cool slightly.
Portion the smoked salmon.
Place the salmon on top of the eggplant and wrap into rolls.
Tie tightly with herb stalks or secure with finger food skewers.
Serve the eggplant rolls with horseradish cream or a tomato dip.
Finger food skewers
Calories: 144 kcal Carbohydrates: 13 g Protein: 17 g Fat: 4 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 52 mg Sodium: 243 mg Potassium: 733 mg Fiber: 7 g Sugar: 8 g Vitamin A: 93 IU Vitamin C: 5 mg Calcium: 197 mg Iron: 1 mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.