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Healthy food
Eggplant and Zucchini with Korean-Style Carrots
A light and low-calorie appetizer made from roasted vegetables with a zesty filling, perfect for a healthy diet.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash the eggplant and zucchini, slice them into flat strips, and season generously with salt. Let sit for 15-20 minutes.
2
Next, bake them on a wire rack in the oven until golden on both sides.
3
Take 3-4 sprigs each of dill and parsley and finely chop them.
4
Then, mix the herbs with the Korean-style carrots.
5
Take a strip of roasted eggplant and place the filling at one end.
6
Roll it up, secure it with a toothpick, and stand it upright like a little barrel on a serving platter lined with lettuce leaves.
7
Repeat the exact same process with the zucchini.
8
Serve the stuffed veggie barrels alongside fresh sliced tomatoes.
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