How to make stuffed fried eggplant rolls, recipe including crab meat, green olives, mayonnaise and parsley, with orange and lemon juice.
Ingredients for 4 portions
- 1 cup of mayonnaise
- olive oil to taste
- juice of half a lemon
- half orange juice
- 1 sprig of parsley
- 200 gr. of cooked crab meat
- 2 round eggplants
- 2 celery sticks
- 100 gr. of pitted green olives
- salt
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Preparation of stuffed fried eggplant rolls
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.
