Southern Evening Snack

1 . Stage

Cut eggplant lengthwise into thin slices, salt, season for 30 minutes. Squeeze and dry.

2 . Stage

Onion cut in half rings, saute, cool.

3 . Stage

Roast the eggplant and blot the remaining fat on paper towels.

4 . Stage

Zucchini cut into circles, fry on both sides.

5 . Stage

Add chopped garlic, parsley and dill to the fried onions, season with salt and pepper to taste, add wine vinegar. On one edge of the eggplant put a circle of zucchini, top with onion filling and roll up.

6 . Stage

Serve garnished with tomato slices.

7 . Stage

And this is an appetizer in the cut. Bon appetit!