Submitted by

Asya Pereltsvaig

Story behind this recipe

It's one of my favorite recipes. Since I obey Jewish religious laws for food (Kashrut), there is plenty of "cultural elements", too. Bon Appetit.


1 large eggplant
1-2 tomatoes
Black pepper
Oil for frying

Serving size


Measuring units


Cooking Instructions

Wash a large eggplant, pat it dry, slice lengthwise into slices about 1/3 inch thick. Sprinkle with salt, let stand for 20 min. Squeeze the moisture out. Fry in a large pan in enough oil. Add oil when required. Since eggplant ends to absorb a lot of oil. Put on paper towel to drain the excess of oil. Sprinkle with finely chopped garlic (according to taste - if you don't want vampires to touch you, use more) and black pepper. Put on each slice a wedge of tomato. Roll up, cool, and serve.