Limba Soacrei recipe served on a plate, by Pekin the Chef
RecipesSobaLimba Soacrei

Limba Soacrei Recipe

inspired by

@soba

Apr 28 2025

•

45m

•

Serves 4

Jump to recipe ↓

Recipe information

Make Limba Soacrei in just 45m. Eggplant rolls with garlic mayonnaise sauce and fresh tomatoes, served with German mixed rye bread and pickled carrots.

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!

Pin Recipe

Was this page helpful?

Help improve this recipe for others!

Ingredients

Eggplant Rolls

Garlic Mayonnaise Sauce

Fresh Tomatoes

Serving

Preparation

Preparation of Eggplant Rolls

1. Roasting the Eggplants

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into thin strips. Brush both sides with olive oil, then sprinkle with salt and black pepper. Place them on a baking sheet and roast in the oven for about 20-25 minutes, or until they are tender and slightly golden.

2. Filling the Eggplants

While the eggplants are roasting, finely chop the garlic and parsley. Once the eggplants are done, let them cool slightly. Place a small amount of the garlic and parsley mixture on one end of each eggplant strip and roll them up tightly.

Garlic Mayonnaise Sauce

3. Preparing the Sauce

In a small bowl, mix the mayonnaise with lemon juice and minced garlic. Stir well until combined. Adjust seasoning with salt and pepper to taste.

Serving

4. Plating the Dish

Slice the tomatoes and arrange them on a plate. Place the eggplant rolls on top of the tomatoes. Serve with the garlic mayonnaise sauce drizzled over the rolls. Accompany with slices of German mixed rye bread and a side of pickled carrots.

Local Coupons

No local coupons found for this recipe's ingredients.