Pan-fried eggplant rolls


How to make eggplant rolls in a pan with crab meat filling and green olives with mayonnaise, necessary ingredients and quick preparation.

Ingredients for 4 people

- 200 gr. of cooked crab meat

- 2 round eggplants

- 2 celery sticks

- 100 gr. of pitted green olives

- 1 cup of mayonnaise

- olive oil to taste

- juice of half a lemon

- half orange juice

- 1 sprig of parsley

- salt

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How to cook eggplant rolls in a pan

Peel the aubergines and cut them into not too thin slices, sprinkle them with salt and let them rest for about an hour.

When they have lost their water, rinse and dry them well, before frying them a minute on each side in a non-stick pan with a little oil, then spread them on a tray.

In a bowl put the mayonnaise, the cooked crab meat, the lemon and orange juice, the celery ribs sliced ​​into slices and the green olives cut into slices, leaving some aside for the garnish, and mix all the ingredients.

Spread this creamy mixture on the aubergine slices, then fold them into a bundle shape and, after placing them on a tray, decorate them with the remaining olives and the parsley leaves.

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Tags: appetizers