Salmon Roll with Eggplant

Roll de Salmón con Berenjena

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Taste of Cuba

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About

Ingredients

  • 1 long, thin eggplant
  • 1 tablespoon coarse salt, plus additional for sprinkling eggplant

Method

Slice the eggplant into four thin slices lengthwise with a mandoline or a very sharp knife. Sprinkle with salt and let sit for 20 minutes.

Preheat the oven to 350°F.

Rinse the eggplant slices well and place in an even layer in a casserole dish. Sprinkle with the herbes