Chicken Eggplant Rolls

1. Slice eggplants into long strips. Salt well, place in a bowl, press with a plate, and leave for 30 minutes.

2. Mince the chicken fillet in a food processor or pass it through a fine-grate meat grinder. If neither is available, chop finely with a sharp knife. Add 100 g of cream, mix well, and chill for 20 minutes. Then add an egg, a pinch of salt and black pepper (just a tip of a knife). Whip with a mixer until thick and creamy — this will be the soufflé base.

3. Rinse the eggplants lightly, squeeze out excess water, dry on a clean towel, and lay on a baking tray. Dry in a preheated oven at 200 °C for 20 minutes.

4. Place a small spoonful of the chicken mixture onto each eggplant strip (use a water-dipped spoon), roll up, and arrange in a baking dish. Mix mayonnaise, 100 g cream, and dried garlic, lightly whisk and coat the rolls. Bake in the oven at 200 °C for about 40 minutes.

5. Rolls can be any size: for an appetizer – smaller and serve whole; for a main dish – larger and slice. You can also add mushrooms or olives inside for extra flavor and a beautiful cross-section.

Enjoy your meal!