"Eggplant Rolls"

 These delicious rolls are perfect for parties and holidays. Delicious baked or fried eggplant slices rolled and stuffed with a savory mushrooms, bell pepper and carrot filling. This can be a great vegetarian entrée or a tasty side dish to your favorite meal.
   Ingredients:
2 eggplants
2 eggs
1 lb mushrooms
5 carrots
1 red bell pepper 
3-4 tbs mayonnaise
4-7 cloves garlic
Flour
Salt, pepper, coriander and vegeta (optional)

Slice eggplants lengthwise not too thin like 1/3 inch. Generously salt the eggplant slices and place them on the cutting board for an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant. Then pat it dry with a paper towel.

Mix eggs with spices.

Place eggplant slices into the flour, both sides.

Then dip into eggs.

You can bake it.

Bake on 325 F. Turn on the other side in 10 min. Times may vary from different stoves.

Or you can fry it.

Cut mushrooms into small pieces.

Saute for 10 min. Add salt, pepper.

Shred carrots and saute until golden brown. Let it cool. Then mix it with mayo, garlic, and mushrooms. I forgot to add bell pepper. Slice bell pepper into thin slices. Mix it together.

Roll eggplants with the filling.

If it's a small piece, make it like a sandwich. It taste great if you warm up the rolls in the frying pan.

Enjoy!!!