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2 long eggplants
drop of salt for cooking
oil for frying
1 lb (500 g) 9% white cheese (can use whipped cream cheese)
1/2 cup chopped dill
salt
1 clove garlic, minced or 1 cube Gefen Frozen Garlic (optional)
Slice eggplant lengthwise, each into 7 or 8 slices, lay them on a flat surface, and sprinkle with salt. Let sit for ½ hour.
Rinse slices, squeeze out excess water, and fry until golden. Set aside.
Mix filling ingredients.
Place one tablespoon of filling on each slice of eggplant and roll up. Set on a tray and serve.
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Is something missing from the recipe? The picture indicates that tomato sauce(?) is poured as a stream over the finished product. Is that the red stream on the eggplants?
yes!