Eggplant and salmon rolls Quick and easy recipe
Eggplant and salmon rolls a recipe from my mother who loves fresh salmon. I was a bit skeptical about the result but I must admit that these rolls are really good, a trick is to pass them in the beaten egg white and then in the semolina for polenta so they absorb less oil in cooking and are much more crunchy. Try them!
Ingredients for 7-8 rolls
- 2 medium long eggplants
- 200 gr of fresh salmon
- 1 egg white
- 3 tablespoons of semolina for polenta
- salt and pepper
- peanut oil
How to make eggplant and salmon rolls
In summer (aubergine season) you can simply cut the aubergines into slices as in the photo slices a few millimeters thick, otherwise in other periods it is recommended to put them in salt (in a colander cut into slices and between one layer and another add coarse salt, on the aubergines place a plate with a weight inside - a couple of packs of salt / sugar - this will allow the excess water to escape.
Add the pieces of fresh salmon cut into cubes or strips and a little ground black pepper
wrap the rolls and close them with a toothpick, pass the rolls in the beaten egg white
and then in the durum wheat semolina (even if in the photo it looks like an egg yolk, in reality it is semolina!)
fry in hot peanut oil. Place the rolls on a sheet of absorbent kitchen paper, add salt and your aubergine and salmon rolls are ready. Serve lukewarm. Enjoy your meal!
For the wine pairing I consulted the site: www.bodegasdevino.org
Eggplant and salmon rolls
Enjoy your meal!