Baked eggplant with bacon and cheese in rice paper

 

Ingredients:

2 eggplants

1/2 teaspoon salt

2 slices cheese

4 slices bacon (half-slices)

8 rice paper sheets

1 tablespoon vegetable oil

Instructions:

① Cut off the stems of the eggplants and slice them into 1cm thick rounds. Sprinkle with salt and let sit for 10 minutes, then wipe off any excess moisture.

② Soak the rice paper sheets in lukewarm water to soften them, then place them on a cutting board. Place the sliced ​​cheese (cut into quarters in a cross shape) and the bacon (cut in half lengthwise) between the rice paper sheets. Fold in the front and sides, then wrap towards the back. Make 7 more in the same way.

③ Heat the vegetable oil in a frying pan over medium heat, then place the wrapped eggplants in the pan and cook. Cook until both sides are golden brown. Enjoy!