Eggplant Wraps with Tomatoes and Horseradish
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
To prepare the tomato salsa, prepare and chop the red chili pepper. Dice the onion and sauté it together with the chili pepper in 1 tablespoon of vegetable oil. Add 1 clove of garlic, pressed, 2 tablespoons of tomato paste, and 500 grams of chopped tomatoes. Simmer for 15 minutes. Season with salt to taste.
Ingredients
- Eggplants - 2 pieces
- Garlic - 2 cloves
- Horseradish Leaves - to taste
- Tomatoes - 4 pieces
- Olive Oil - 3 tablespoons
- Semi-soft cream cheese - 5.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Slice the eggplants lengthwise into strips and lightly fry them in olive oil. Cut the tomatoes into rings. Dice the bottom and top rings along with the 'barrels' of the eggplants and sauté them in the remaining fat. Season with salt and pepper. Mix in the horseradish and cream cheese.
Step 2
Pair the strips crosswise. Place a spoonful of filling in the center and overlap the ends of the strips, tucking them under the top tomato ring.
Step 3
Secure everything with a wooden skewer. Grill for 3 minutes. Arrange on a plate and serve with tomato salsa.
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