Well, the long-awaited summer is here, which means our favorite vegetables are on sale. Many people grow eggplants in their garden beds, but there are those who don’t. And it doesn’t matter where you get the blue ones. The main thing is what we cook from them.
This article will be short, but very tasty! So stock up on eggplants and head to the kitchen. Oh, by the way, don't forget to bring yours great mood. This is to ensure that everything you cook is extraordinarily tasty. And we will help you with this!
This is the easiest way to prepare a beautiful and tasty snack. These can be served garnished with greens and maybe something else. The main thing is that it is prepared from affordable products that are almost always in the kitchen.
Ingredients:
- Eggplant – 2 pcs.;
- Salt – 2 pinches;
- Cheese – 50 gr.;
- Mayonnaise – 50 ml;
- Garlic – 2 teeth.
Preparation:
1. Wash the little blue ones and cut off their stem and spout. Grind them into thin strips about 4 mm thick.
2. Place in a cup and sprinkle with salt. Stir and leave for 20 - 30 minutes until all the bitterness comes out.
3. Drain the liquid and fry on vegetable oil on both sides until golden brown.
They absorb a lot of fat. Therefore, they can be cooked in the oven.
4. While the eggplants are cooling, prepare the filling. To do this, grate the cheese on a fine grater.
5. Pass the garlic through a press or use a grater.
6. Mix everything with mayonnaise.
7. Now take a plate of blue and put one teaspoon of filling on one end. And we wrap the roll.
Everything is quite fast and simple. And we move on to the next method.
Eggplant rolls with walnuts (Georgian recipe)
This is what I cook when there is a holiday coming up. They turn out very unusual and all thanks to nuts and wine vinegar. You can also decorate the dish with anything, but it is customary to use pomegranate seeds.
Ingredients:
- Eggplant – 4 pcs.;
- Walnut kernels – 150 gr.;
- Cilantro – 1 bunch;
- Garlic – 1 head;
- Wine vinegar (or balsamic) - 2 tbsp. l.;
- Utskho-suneli – 2 tsp;
- Ground coriander – 2 tsp;
- Hot pepper – 1/pod;
- Salt – 1 tsp;
- Saffron – 1 pinch.
Preparation:
1. Wash the eggplants and cut off their ends. Grind lengthwise into strips 4 mm thick. Place in a container and salt. Stir and leave for 20 minutes.
2. Fry them on both sides until golden brown in vegetable oil.
3. While they are cooling, prepare the filling. To do this, grind the nut kernels, cilantro, garlic cloves and half hot pepper(but add it as desired if you like it spicier).
4. Add salt and seasonings to the mixture. And also vinegar. Stir and, if it’s a little dry, add water.
5. Spread the mixture onto each blue slice and roll it into a tube. Fold the end down to prevent it from unwinding.
Eggplant with cheese and tomatoes (quick and tasty recipe)
This is probably the most popular filling. You could even call it classic recipe. After all, if you think about blue ones, then tomatoes, cheese and garlic immediately pop up in your head. And this is good, since these products combine perfectly with each other.
Ingredients:
- Eggplant – 3 pcs.;
- Salt – 0.5 tsp;
- Vegetable oil - for frying;
- Tomato – 2 pcs.;
- Hard cheese – 150 gr.;
- Garlic – 2 cloves;
- Mayonnaise – 100 ml.
Preparation:
1. Wash the eggplants and cut off the stem. Now we need to cut them into strips along the entire line with a thickness of about 2 - 3 mm. Place them in a plate, add salt and mix. Leave for 10 – 15 minutes.
2. Prepare the filling. Grate the cheese on a fine grater and squeeze the garlic into it through a press. Mix with mayonnaise.
You can adjust the amount of spiciness yourself. If you want it stronger, add more garlic.
3. Wash the tomatoes and cut into thick slices. It is better to choose meaty ones so that less liquid is formed.
4. Drain the juice from the blue ones and dry them a little with a paper towel or napkins. Fry them on both sides in vegetable oil until golden brown.
5. Lubricate each plastic with the mixture along the entire length and place a tomato slice on one end. We wrap it in a roll and place it with the end down.
This delicacy can be prepared in any quantity and served immediately on the table.
Recipe for eggplant rolls for the holiday table
This is another way to cook blue ones with a delicious filling. In this video, the author makes it from mushrooms. For the festive table it is very important that everything is prepared very quickly and at the same time is beautiful. Here we get both. Naturally, the mushrooms are cooked separately, that is, the author fries them in a frying pan. Therefore, for this recipe, I would rather cook the eggplants in the oven, so it won’t be too greasy.
In general, you can prepare a lot of different snacks from these blue vegetables. They are even rolled into jars in in different forms. Did you know that they taste like mushrooms? Undoubtedly, if you give them to someone to try, it will not immediately be clear what they are eating.
Today, when I shared these recipes with you, I hoped that they would become your favorites. After all, almost every housewife should have something tasty that can be made very quickly. This will allow you to as soon as possible setting the table is not only beautiful, but also quite colorful. And we say goodbye to you for today, see you soon!
All kinds of products of plant and animal origin are used as filling for the vegetable shell. The finished rolls look very aesthetically pleasing and original. Recipes for eggplant rolls will help diversify the assortment holiday snacks. This is an ideal dish for a buffet table. Before cooking, the blue ones are thoroughly washed, cut into thin rings or long plates and soaked for 30-60 minutes in salted water. This is necessary to eliminate unpleasant bitterness.
The five most commonly used ingredients in recipes are:
Then the main ingredient is fried over high heat in vegetable oil on both sides. In the process of preparing the filling, housewives can give free rein to their creative imagination and feel free to experiment. The fibrous vegetable's flavor goes well with many foods. To fill the rolls, use cottage cheese with garlic, grated cheese with fresh herbs and eggs, tomato slices, minced meat with mushrooms. In any version, the snack treat turns out incredibly tasty and satisfying.
The familiar eggplant rolls can be called an original and even gourmet snack. Rolls look more interesting on the table than simple slices and canapés, and the variety of fillings allows you to find and come up with new recipe options every time. It is enough to understand how to properly prepare eggplants for rolls and what they can be combined with.
The basis of the rolls is, of course, the eggplants themselves. Beginner cooks They are afraid that they will not be able to thinly slice the vegetable and roll the strips into a roll. There are several simple tips how to cut eggplants for rolls:
- Choose medium-sized or large fruits that are smooth, fresh, and elastic. Small and curved ones are best left for stews.
- To cut eggplant into thin slices, you need a sharp knife.
- Wash the vegetables, cut off the tails and start slicing. The slices should be about 3 mm thick - too thin ones will tear when folded, and thick ones will unwind.
There is an opinion that eggplants need to be kept in salt, otherwise they will become bitter. But this is not true, good vegetables should not taste bitter even without preliminary preparation. You can sprinkle the slices with salt for half an hour so that they absorb less fat when frying, but if you don’t have time, this is not necessary.
Heat 2-3 tablespoons of vegetable oil in a non-stick frying pan. Fry the eggplant slices for two minutes on each side until soft. The quality of the pan is important - a bad one will burn the vegetables or absorb too much oil. Fatty vegetables can taste bad and be unhealthy.
Place the finished slices on paper towels, absorbing excess oil. Salt and pepper the slices. While the eggplants are cooking, you can make the filling, one or several at a time. This is another advantage of rolls: you can serve them in different variations without much effort and time.
Traditional fillings for eggplant rolls - cheese, hard or creamy, garlic, tomatoes, sweet pepper. Eggplants go well with carrots and nuts, with fresh basil or a mixture of Provençal herbs.
Recipes for every taste
Here are a few tried and tested recipes: with different fillings. In all cases, eggplants are prepared the same way: fried in thin slices in a frying pan.
With Feta cheese and tomatoes
A fresh and quick idea. For 1 medium-sized eggplant - 60 g Feta cheese, 1 tomato, 30 g peeled walnuts, herbs (parsley, dill, basil, cilantro) - to taste.
Cut the tomatoes into cubes, remove the seeds and liquid. Grind the cheese and chopped herbs in a blender or with a fork. Add the chopped nut kernels. Gently salt the filling so as not to oversalt, as Feta cheese is salty in itself.
Place a teaspoon of cheese mixture on pre-fried eggplant slices, then a couple of tomato cubes, roll up.
With cheese and garlic
The most popular option and its versions. For 1 medium eggplant - 50 g of hard cheese, 3 cloves of garlic, herbs to taste.
Usually this version of rolls is prepared with mayonnaise: eggplant slices smear with this sauce, sprinkle with grated cheese and crushed garlic, dill and roll up. You can immediately mix all the filling ingredients and place a teaspoon per slice.
Those who do not like mayonnaise can replace it with cream cheese such as Cream Cheese. Mozzarella and hard cheese provide an interesting flavor combination. After rolling, such rolls need to be heated in the microwave or kept in a hot frying pan for a minute so that the cheese melts, and served hot.
For people who are losing weight and watching their figure, you can prepare a filling from cottage cheese, garlic and herbs, without mayonnaise, and add low-fat cheese to it.
These eggplant rolls are a recipe for a complete hot meal, not just a snack. For 4 medium eggplants - a kilogram of beef or mixed pork and beef, dry basil or a mixture of Provencal herbs, 3 cloves of garlic, a large onion, salt and pepper to taste, 500 ml of tomato paste.
Cut the eggplants as for rolls, brush with vegetable oil on both sides in a thin layer, bake in the oven at 180 degrees for about 10 minutes.
Onions and garlic finely chop, mix with minced meat, add salt, pepper, herbs.
Place a tablespoon of minced meat on each slice of eggplant, wrap it into a roll, and place it in a deep baking dish. Lubricate the top layer of rolls generously with tomato paste; you can also mix it with dried basil and garlic, salt and pepper.
Bake the dish in the oven for about 30-35 minutes at 180 degrees. After half an hour, you can sprinkle the dish with grated mozzarella and leave in the turned off oven for another 5-10 minutes.
When serving, sprinkle the rolls with chopped dill and cilantro.
For vegetarians and fasting people
There are many options for filling rolls for people who do not eat animal products. These may be the following products:
- Mushrooms fried with onions and carrots.
- Fresh tomatoes with herbs and garlic.
- Korean style carrots.
- Hummus (chickpea paste) with spices and herbs.
If you allow yourself dairy products, then use cheeses for the filling in combination with vegetables, nuts, and herbs. Can be cooked mayonnaise sauce from 1 part milk, 2 parts odorless vegetable oil, mustard and lemon juice. The recipe is simple: all ingredients are well beaten in a blender.
If you understand how to prepare eggplant rolls and make them several times according to proven recipes, then in the future you will be able to independently come up with interesting combinations of products for the filling. This simple vegetable dish will be appropriate as a light snack at a chic feast, in the home kitchen, and at romantic dinner. Bon appetit!
A must-have for any holiday table is snacks. Guests need to be surprised at the beginning of the feast: full and satisfied, they will not even notice the error in the main dish. You can make a delicious snack using simple ingredients. Serve eggplant rolls with different fillings and your guests will appreciate your efforts.
Easy to prepare
The homeland of eggplant is India. The vegetable is so often used in Slavic cuisine - it’s hard to believe that they once didn’t know about it in Europe. Eggplant is valued not only for its taste, but also for its benefits. B vitamins, ascorbic and nicotinic acid, calcium, phosphorus, potassium, pectin and fiber - this is just a small list of benefits contained in the vegetable. The vitamins and minerals contained in eggplant help strengthen blood vessels, have a beneficial effect on heart function, improve immunity and elevate mood.
Eggplant is a versatile vegetable. Dishes from it are appropriate both in the everyday menu and on the festive table. Incredibly tasty, beautiful, healthy and inexpensive - this is how eggplant dishes can be described.
People call eggplants “little blue”. They are classified as vegetables, but if you look at them from a botanical point of view, they are berries.
Subtleties of the preparatory stage
Eggplant rolls are a simple dish that is hard to mess up. Cut the eggplant into plates, fry them and wrap with any filling - the dish is ready. However, if you don’t know the subtleties, the result may be disappointing: the snack will turn out to be too fatty and will taste bitter. The hostess should remember only four secrets, and the dish will definitely turn out tasty and appetizing in appearance.
- Selection of vegetables. The taste of the rolls depends on the base - eggplant. Only young vegetables can be eaten. Overripe ones contain corned beef, which can cause poisoning. Buy dark blue fruits with thin, smooth skin. Medium-sized eggplants are ideal for rolls. Large ones have a lot of seeds, which will spoil the taste of the dish. It is not so easy to make preparations for snacks from small vegetables, and there is a possibility that during the frying process they will turn into “porridge”. Pay attention to the “tail”: if it’s green, the vegetables were picked recently, if brown, it’s a long time ago.
- Cutting plates. To make eggplant rolls, you need to cut the vegetables into slices. Do not remove the skin, otherwise the slices will lose their shape when cooked. The ideal thickness of the workpiece is 0.5 cm. If you make the plates too thin, they will tear when twisted. Thick pieces are difficult to fry, and if you succeed, there is a chance that only the taste of the blue ones will be felt in the appetizer.
- Getting rid of bitterness. Before frying, it is necessary to remove the characteristic bitterness from the blue ones. The most popular way is to soak the slices in salted water for 20-30 minutes. Then rinse under running water. You can use another method - salt the eggplant slices and leave for 20 minutes, then rinse.
- Frying. Eggplants absorb vegetable oil like a sponge. Do not use a lot of oil when frying, otherwise the rolls will run off with fat on the plate and lose their presentable appearance. After soaking, you can pour vegetable oil over the plates directly in the plate (calculation - four tablespoons per kilogram of vegetables), mix with your hands for even distribution and fry in a dry frying pan. It is recommended to place the fried plates on a paper towel: it will absorb excess fat.
Eggplants are a godsend for those who watch their figure. 100 g of vegetable contains only 25 kcal. Calorie content increases when frying in oil. But the rolls can also be made dietary: bake the plates without oil in the oven. This will take about 15 minutes (temperature 180°C). To make the plates soft and easy to roll, after baking you need to keep them in a plastic bag for ten minutes.
Eggplant rolls with different fillings: preparing snacks...
Eggplant rolls can often be seen on the holiday table. The appetizer is simple to prepare; a minimum of ingredients is required, and the guests are full. Each housewife has her own recipes for eggplant rolls. If the base is mostly prepared in the same way (blue plates are fried until golden brown), then they experiment with the filling ad infinitum.
Housewives put whatever they want inside their rolls to surprise their guests with a new taste. Both red fish and crab sticks, and hummus. But you don’t have to look for new flavor combinations for your guests to be delighted. There are proven filling options that are impossible to resist. Cheese, vegetable, mushroom fillings are already classics. You can make Georgian-style roulettes with nuts or wrap bacon inside - the dish will fly off the table. And be sure to have herbs and seasonings to make the taste brighter.
It is better to serve eggplant rolls on a plate covered with lettuce leaves, or sprinkle the rims of the tray with chopped herbs. The appetizer lacks colorfulness, but with green stuff the dish looks more appetizing.
With cheese and garlic
Peculiarities. Eggplant rolls with cheese and garlic can be called a culinary classic. Many housewives prepare snacks. For filling you can use processed cheese, any hard cheese. Dill can be replaced with parsley and cilantro. It is better to use homemade mayonnaise: it is harmless, but taste qualities beats the purchased product.
You will need:
- eggplants - three medium fruits;
- any hard cheese - 200 g;
- garlic - two cloves;
- dill - half a bunch;
- mayonnaise - three tablespoons;
- refined vegetable oil - for frying;
- spices - to taste.
Stages
- Cut the blue ones into slices and soak. Fry the preparations.
- Prepare the filling: combine grated cheese with finely chopped dill and garlic passed through a press. Season with sauce.
- Place cheese spread on cooled plates. Roll the rolls and secure with a skewer.
A variation on the theme of rolls with cheese and garlic - eggplant rolls with cottage cheese. The recipe is the same, but instead of cheese they use cottage cheese, instead of mayonnaise - sour cream. The appetizer is both tender and savory.
With Korean carrots
Peculiarities. Moderately spicy, eggplant rolls with carrots and garlic will appeal to those who like savory snacks. According to the recipe, you need to use Korean carrots, but you can use fresh carrots: they are grated and fried. If you make tubes with fresh vegetables, then for a piquant taste, use more garlic than indicated in the recipe.
You will need:
- Korean carrots - 100 g;
- garlic - clove;
- medium fat mayonnaise - three tablespoons;
- spices - to taste;
- vegetable oil - a little for frying.
Stages
- Fry the prepared blue slices until golden brown.
- Add spices and garlic to mayonnaise (use a press).
- Lubricate the plates with garlic mayonnaise.
- Place on the edge of the workpiece Korean carrots, make a roll.
If you mix mayonnaise and sour cream in equal proportions, add herbs, it will taste tastier, and the appetizer will have fresh notes.
With nuts
Peculiarities. Spicy eggplant rolls with walnuts - « business card» Georgian cuisine. Unusual taste Khmeli-suneli and cilantro add a nutty filling. Lovers savory snacks can use more garlic.
You will need:
- blue ones - two vegetables;
- walnuts - half a glass;
- garlic - three cloves;
- onion - one large onion;
- cilantro - half a bunch;
- grape vinegar - a teaspoon;
- salt, hops-suneli - to taste;
- vegetable oil - for frying.
Stages
- Chop the onion and sauté until golden.
- To prepare the filling, puree the nuts, fried onions, garlic, and herbs in a blender.
- Add seasonings to taste, vinegar. Mix thoroughly. You should get a paste.
- Fry the pre-cooked eggplant slices. Once cool, roll up the nut filling.
If the nut butter turns out too dry, add a little wine vinegar or half a teaspoon of adjika. You can also eliminate dryness with the help of pomegranate juice: it will emphasize the “Georgian” notes in the dish.
With tomatoes
Peculiarities. The combination of blueberries with tomatoes is one of the most successful: the eggplants are hearty, and the tomatoes have a light, fresh taste. Blueberry rolls with tomatoes according to this recipe are high in calories. If you want to transfer the snack to the dietary category, bake the roll plates in the oven, and use low-fat sour cream instead of mayonnaise.
You will need:
- blue ones - four vegetables;
- tomatoes - two large;
- egg - two hard-boiled;
- garlic - two cloves;
- any hard cheese - 150 g;
- mayonnaise - three tablespoons;
- seasonings - to taste;
- vegetable oil - by eye (for frying).
Stages
- Fry pre-soaked and dried eggplant slices. Place them on a paper towel to remove excess fat.
- Grate the cheese and eggs. Combine in one container. Squeeze the garlic through a press and add mayonnaise. Stir.
- Cut the tomatoes into thin circles, and then divide each circle in half.
- Brush eggplant slices with cheese-egg paste and top with a slice of tomato. Roll up the rolls.
Do you like really spicy dishes? Add finely chopped chili peppers to the filling. The tandem of pepper and garlic will tickle your taste buds. Don’t overdo it with the spiciness if you plan to serve the dish to guests: not everyone likes “fire in the mouth.”
With mushrooms
Peculiarities. You can use any mushrooms for the filling, but champignons are the most affordable option. You can add garlic to the filling. The greens are chosen according to your taste, but if you add basil to the mushrooms, new gastronomic experiences are guaranteed.
You will need:
- blue ones - two vegetables;
- small champignons - 300 g;
- onion - large head;
- hard cheese - 100 g;
- butter - 25 g;
- sunflower oil - for frying;
- greens - optional;
- seasonings - to taste.
Stages
- Cut the blue ones into slices, soak for half an hour in salted soda.
- Fry the pieces until nicely golden.
- Cut the mushrooms and onions into small cubes. Start frying the mushrooms in a small amount of vegetable oil, after ten minutes add the onion and a piece of butter (the taste of the filling will be more delicate). Fry until done.
- Add grated cheese, spices, and herbs to the hot filling. Stir.
- Place the mushroom filling on the slices and form into rolls. Secure with a skewer and you are ready to serve.
If you want unusual flavor combinations, add finely chopped prunes to the mushrooms, and sprinkle crushed walnuts on top of the tubes.
...and hotter
Eggplant rolls are mainly served as a cold appetizer. But if you bake the filled tubes in the oven, you will get a hearty second course. The base is prepared as for an appetizer: the plates are soaked, fried or baked. But after the rolls are formed, they are not served, but sent to the oven. The main thing is to choose the right filling. Usually the dish is prepared with meat and cheese - it turns out incredibly tasty.
Eggplant is a seasonal vegetable. It is not safe to buy it in winter: you can get a portion of chemicals instead of useful things. But thrifty housewives can prepare the basis for rolls for future use. You need to freeze already fried eggplant slices: the raw vegetable after defrosting tastes like cotton wool.
With ham and cheese
Peculiarities. Ham and cheese rolls are tender and juicy. The dish will be an excellent option for a second breakfast - hearty, but not heavy. Basil and Parmesan add an Italian touch and are responsible for the aroma - the smell ready-made dish all the household will come running.
You will need:
- eggplants - two unripe vegetables;
- ham - 200 g;
- hard cheese - 200 g;
- parmesan - 50 g;
- basil - six sprigs;
- salt - to taste;
- olive oil - for frying.
Stages
- Prepare the blue ones: cut the washed vegetables into slices, remove the bitterness by soaking the slices in salted water.
- Fry the preparations in a frying pan with a small amount of olive oil. Place the slices on a paper towel. While they give off excess fat, start preparing the filling.
- Grate the cheeses, but do not mix them.
- Finely chop the basil leaves.
- Slice the ham into thin slices and then divide each slice in half.
- Place two half-circles of ham overlapping on an eggplant plate, sprinkle with shavings on top hard cheese, for cheese - basil. Roll the roll and secure with a toothpick.
- Grease a baking dish with olive oil. Place the rolls and sprinkle with grated Parmesan.
- Bake for ten minutes, temperature - 200°C.
The cheese for the filling should be one that melts well. “Emmental”, “Gouda”, “Gruyère” are suitable.
With minced meat
Peculiarities. Rolls with meat filling with tomato and sour cream sauce - a hearty main course. It can be offered to household members for an everyday lunch or served to guests for a festive dinner. There is no frying among the cooking processes, so you don’t have to worry about your figure.
You will need:
- blue ones - two young vegetables;
- chicken (fillet) - one piece;
- egg - one;
- tomato - two large;
- any hard cheese - 100 g;
- sour cream - 150 ml;
- garlic - optional;
- greens - optional;
- salt, pepper
Stages
- Prepare the base of the rolls: cut the blue ones into plates, remove the bitterness by soaking or salt.
- Make out chicken fillet minced meat using a blender.
- Grate the cheese, combine it with the minced meat, beat in the egg. Add spices, herbs if desired. Mix the filling.
- Remove the eggplant slices from the salted water and pour boiling water over them. This is necessary so that the workpieces become plastic and can be easily rolled into rolls.
- Make rolls with cheese and meat filling. Place in a baking dish.
- Prepare the sauce: blanch the tomatoes, peel them, chop the pulp, mix with sour cream, add garlic.
- Pour the sauce over the rolls. Send to bake for 40 minutes. Temperature - 200°C. If you like a cheese crust, ten minutes before the end of the cooking time, sprinkle the rolls with grated cheese and send them back to the oven.
You can use any minced meat for the filling, but only chicken will bake quickly. If you use beef or pork, it is better to pre-fry the chopped meat until half cooked. To prevent the minced meat from becoming dry, add finely chopped tomato pulp to the pan.
Eggplant rolls are a great snack option for a picnic. You don’t have to prepare the dish at home and take it with you: make a snack in nature. It’s tastier and more fun. The rolls are sprinkled with olive oil and grilled until cooked. Picnic dishes should be light, so fill the rolls with fresh vegetables and herbs. You don’t have to “bother” and just wrap slices of fresh tomatoes in eggplant slices - in nature, such a snack will fly apart in a matter of minutes.
Eggplants have long been considered one of the most favorite vegetables in Slavic cuisine. Their popularity is due to their usefulness, excellent taste, high nutritional value and the ability to be used in a wide variety of dishes.
Eggplant rolls are made with a variety of fillings - vegetable, meat, cheese, mushroom, etc. Eggplant rolls are a tasty and very nutritious snack. Having decorated them with skewers, the rolls can be served on a festive or buffet table.
Eggplant rolls - food preparation
The main product for making such rolls is, of course, eggplant. Before use, they should be washed, their tails cut off and cut into slices about 0.5 cm thick. The thickness of the slices is very great value: if they are too thick, they will not cook well and the rolls will not hold their shape; If the plates are cut too thin, then when rolling the rolls they will tear and the dish will not look good.
The ingredients for filling rolls can be very diverse, and their preparation must be carried out in accordance with the recipe.
Eggplant rolls - best recipes
Recipe 1: Eggplant rolls with tomatoes
These eggplant rolls are attractive with their colorful appearance and excellent taste, thanks to which they can decorate not only everyday life, but also festive table. This dish is prepared simply, and from ingredients that a good housewife usually always has on hand. Therefore, they are an excellent treat for unexpected guests.
Ingredients:
3 eggplants;
2 tomatoes;
2 cloves of garlic;
1 egg;
vegetable oil for frying;
dill greens;
salt and black to taste ground pepper.
Cooking method:
1. Cut the eggplants lengthwise into slices about 0.5 cm thick, sprinkle them with salt so that they release juice, which needs to be drained after about 10 minutes.
2. Wash off the salt from the plates, then dry them with a paper towel.
3. Chop the tomatoes and mix them with chopped dill and garlic passed through a garlic press, salt and pepper.
4. Dipping the eggplant slices into the beaten egg, fry them on both sides until soft, then remove excess oil with a napkin.
5. Place the filling on each plate, roll them up, place them on a plate and decorate with herbs.
Recipe 2: Eggplant rolls with garlic dressing
Eggplant rolls can be made with the most various fillings, and they always come out different, but always delicious. After trying these rolls with tomatoes and garlic, you will probably cook them again and again, as it is very simple to do, and the taste of this dish is simply excellent.
Ingredients:
5 medium eggplants;
4 tbsp. l. mayonnaise;
0.5 cups flour;
3 cloves garlic
vegetable oil for frying;
salt to taste;
parsley for decorating rolls.
Cooking method:
1. Cut the eggplants lengthwise into thin slices, add plenty of salt and leave for about 10 minutes to remove the bitterness.
2. After washing the salt off the plates and drying them with a napkin, roll them in flour.
3. Fry each strip on both sides sunflower oil.
4. Grind the garlic in a garlic press and mix it with mayonnaise.
5. Spread the eggplants with our garlic mayonnaise on one side and roll the eggplants into a roll, the spread side inward.
6. Place the rolls on a plate and garnish with parsley.
Recipe 3: Eggplant rolls with cheese
These rolls have everything - the nobility of cheese, the piquancy of garlic and the bright taste and color of tomatoes. Ease of preparation is successfully combined with excellent taste, so be sure to take note of this simple, but very delicious recipe.
Ingredients:
100 gr. hard cheese;
3 eggplants;
3 cloves of garlic;
2 tomatoes;
salt, herbs (basil, dill, parsley), ground white pepper to taste;
vegetable oil;
mayonnaise.
Cooking method:
1. Having cut the eggplants lengthwise into thin slices, salt them generously and leave for about 10 minutes until bitter juice comes out, which must be drained.
2. Heat vegetable oil in a frying pan, fry each eggplant slice on both sides, then use a napkin to remove excess fat.
3. Grate the cheese on a fine grater and cut the tomatoes into very small cubes.
4. Grind the garlic cloves and chop the herbs.
5. Mix the cheese with tomatoes, garlic, herbs, salt and pepper the resulting mass and mix well again.
6. Place the filling on each eggplant plate and roll it up.
7. Place the finished rolls on a large dish and, garnished with herbs, serve.
Recipe 4: Eggplant rolls with ham
These rolls have a bright taste and appearance, cook very quickly and can become signature dish even an inexperienced housewife.
Ingredients:
2 eggplants;
200 gr. ham;
3 tomatoes;
2 carrots;
rast. frying oil;
salt to taste.
Cooking method:
1. Cut the eggplants lengthwise into plastic sheets about 0.5 cm thick, add salt and leave for about 10-15 minutes, then drain the released juice so that the eggplants do not become bitter.
2. After grating the carrots on a fine grater, fry them in vegetable oil.
3. Finely chop the tomatoes and add them to the carrots, add salt and fry a little more.
4. Cut the ham into small cubes.
5. Fry the eggplant slices in vegetable oil and place them on a paper towel, removing excess fat.
6. Place on each eggplant slice vegetable filling, ham and roll up the rolls. Arranging them on a platter and garnishing with herbs, serve.
During frying, eggplants absorb large number butter, so those who are watching calories can choose a gentle method for preparing egg rolls by grilling eggplants.
Typically, mayonnaise is used in recipes for eggplant rolls, however, you can reduce the calorie content of the dish by replacing mayonnaise with sour cream or preparing a mixture of sour cream and mayonnaise taken in equal proportions.