How to make
Cut the cleaned and washed eggplants into slices lengthwise. Season them with salt well and place them in an inclined vessel or in a colander for about 20 minutes to drain the bitter juice.
Mix the olive oil, black pepper, soy sauce and finely chopped garlic cloves in a bowl and dip each eggplant slice into the mixture.
Heat the grill and let the eggplant cook on each side for about 7 minutes. Spread with the marinade when turning them over.
In each baked piece of eggplant, put 1 piece of the defrosted crab stick and by pressing, roll it up into a roll.
Prick each roll with a toothpick and place them on the grill for about another five minutes.
Serve the rolls poured with the rest of the marinade and finely chopped parsley leaves.
The crab sticks in eggplant are very tasty.
