In any of the listed species, the blue ones are awesomely tasty both on their own and as an element of a more complex dish.

Today we will continue the theme of snacks and we will cook eggplants in another interesting way - in the form of rolls with filling.

In total, I picked up the 6 most popular fillings, but nothing prevents you from mixing them with each other and creating your own tastes.

  Georgian eggplant rolls with walnuts

Let's start with the most popular roll recipe. This recipe is quite simple, but the combination of walnut and garlic creates an incredibly refined taste.

Ingredients:

• 2 eggplant
• Walnut - 150 g
• Red hot chili pepper - 1/4 tsp
• Calendula (quitcilates) - 1 tsp
• Ground coriander seeds - 1 tsp
• Coriander Leaves - Bunch (15 g)
• Fenugreek (Utsho sunili) - 1 tsp.
• Garlic - 3 cloves
• 1 medium onion
• 100 ml of water
• Wine vinegar - 2 tbsp.

Cooking:

1. Eggplant, cut ponytails and cut into strips 5 mm thick. After that, put them in a bowl, pour a couple of tablespoons of salt and leave for 15 minutes, so that they let the juice and become soft.

2. Then we wash the strips well in running water, squeezing them slightly and fry over medium heat in a pan with vegetable oil. Fry on both sides until golden brown and spread on a plate with a paper towel to absorb excess fat.

3. Cooking the filling. We put walnuts in a blender bowl (it is advisable to dry them a little before this in a dry pan), fenugreek, coriander seeds, calendula, coriander leaves, garlic and half a teaspoon of salt.

Then add water (for finer grinding and a soft consistency) and grind the ingredients until a homogeneous mixture.

4. Add the vinegar to the resulting paste and mix with a spoon.

5. With a final touch add finely chopped and fried onions to the filling.

6. It remains to spread the paste on the eggplant plates and roll them into rolls.

For 1 strip, you need about 1 teaspoon of the filling.

7. If the strips are small, then it is enough to fold them in half.

Done. Bon Appetit!

  Video on how to make soft cheese rolls

But the recipe in which there is also a walnut, but the main ingredient is soft cheese (for example, Philadelphia). This is a universal option in which cheese can easily be replaced with soft cottage cheese. It will also turn out very tasty.

  Simple appetizer on a festive table with garlic and tomatoes.

And this is one of the simplest recipes with a minimal set of products. It is light but very appetizing. Ideal in case of unexpected arrival of guests.

Ingredients:

• Eggplant
• Tomatoes
• Garlic
• Parsley

I don’t give the exact amount of ingredients, as it depends on the desired amount of snack. For 1 roll, you need half a clove of garlic, a small slice of tomato and a leaf of parsley.

Cooking:

1. My eggplant, cut into thin strips, roll in flour and fry in vegetable oil from two sides until golden brown.

2. Garlic squeeze the garlic and put on the eggplant plates, distributing along the entire length.

3. Then we put a thin slice of tomato, parsley on the edge and wrap the roll.

That's all. Done.

  Step-by-step photo cooking recipe with cheese and garlic

And again, a simple recipe that only requires hard cheese, garlic and mayonnaise. It is very convenient to combine it with the previous recipe and call the plate “eggplant assorted”

Ingredients:

• Eggplant - 3 pcs.
• Hard cheese - 150-200 g
• Garlic - 2-3 cloves
• Dill - 1 bunch
• Mayonnaise - 2 tbsp.

Cooking:

1. Cut eggplant into strips about 5 mm thick, pour over salt and leave for 15 minutes. When they release the liquid, we rinse them in cold running water, wring them and dry them with a paper towel.

2. Heat a frying pan with vegetable oil and put eggplant plates on it.

While they are browned below, lightly grease them with oil on top so that they do not dry out.

Fry on both sides until golden brown, then remove on a paper towel.

3. We prepare the filling by rubbing cheese on a fine grater and mixing it with chopped dill, chopped garlic and mayonnaise. If desired, you can add ground black pepper.

4. Well, now it remains only to spread the filling on the eggplant with a thin layer and roll the rolls.

Done. Bon Appetit!

  How to make eggplant rolls with carrots

For lovers of spicy, I offer an original eggplant recipe with carrots and garlic a la Korean.

Ingredients:

• 2 large or 4 small eggplant
• 1 small onion
• 1 small carrot
• 3 tbsp sour cream or mayonnaise
• 2 cloves of garlic
• Parsley, salt, pepper, nutmeg

Cooking:

1. As in all previous recipes, eggplant should be cut into plates no more than 5 mm thick and fry in a pan from two sides until golden brown.

If you have time, you can sprinkle them with salt for 20 minutes so that they release water and become softer.

2. Finely chop the onion, rub the carrots on a Korean or ordinary grater. First, fry the onion until golden, then add the carrots to it, cover with a lid and simmer for 2-3 minutes to make the vegetables soft.

3. Then open the lid, add chopped greens, salt, pepper and nutmeg. Stir and immediately remove the pan from the heat.

4. Sour cream mixed with garlic, passed through a press.

5. Well, now we are putting it all together. Grease the eggplant with garlic, put the carrot filling and roll up the straw.

For reliability, you can pin rolls with a toothpick.

Done. Bon Appetit!

  Oven eggplant rolls with minced meat

Well, in the end I offer you the option of rolls, which can be used not only as a snack, but also as hot. They have a difference from all other cooking methods presented in this collection: they are cooked in the oven.

Ingredients:

• Eggplant - 2 pieces
• Ground beef - 1.1 kg
• Rice - 170 grams
• Salt - 1.5 teaspoons for minced meat, 1/2 teaspoon for rice, for salting eggplant - by eye
• Capsicum - 1/2 pod red and ½ green pod
• Garlic - 1/2 Head
• Egg - 1 pc.

Cooking:

1. Eggplant cut into plates. It is necessary to try to make as thin as possible plates, with a thickness of 3 mm.

The easiest way to do this is with a special grater.

2. Then pour the plates with salt and leave for 20 minutes to release water, then carefully rinse them with running water.

3. Rinse the rice in a bowl several times so that the water stops clouding, then put it in a pan, add water so that it covers rice for a couple of cm, salt and put on medium heat.

As soon as the water boils, remove the pan from the fire, and drain the water.

4. Finely chop the garlic and pepper and mix with rice. Then add minced meat to the same bowl, salt and mix until smooth.

In the same mixture, you can add too small plates of eggplant, not suitable for coagulation, previously crushed.

5. Roll the minced meat into cylinders, wrap them in eggplant plates and put them in a baking dish. The amount of minced meat in the roll is taken at will.

6. Grease the finished rolls with a beaten egg, cover the form with foil and send it to the oven, preheated to 150 degrees for 25 minutes.

7. Then remove the foil and continue to bake for another 15 minutes so that the eggplants are browned.

Done. Bon Appetit!

And the upcoming selections will be dedicated to just that. And for today I have everything, thanks for your attention.

Among healthy vegetables, eggplants, or, as they are also called, blue ones, occupy not the last place. Their popularity is also due to the excellent taste and a wide variety of recipes. For example, eggplant rolls are the easiest thing to cook. This light, but very satisfying snack is suitable even for a festive table.

How to cook eggplant rolls

If you want to learn more about how to cook eggplant rolls, then check out the basic steps for creating such a dish. The first is the selection and pre-processing of the blue ones themselves. Suitable medium fruits with a dense structure. The tail should not be dry, and the skin should not be damaged. The process of preliminary preparation of blue ones is as follows:

1. First, they must be thoroughly washed, each cut off the tail.
2. Next, the fruits are cut into thin plates. Their thickness should be about 0.5 cm, otherwise it will take a very long time to fry. If made thinner, then when twisting the workpieces will be torn.
3. The next step is to remove the bitterness. To do this, chopped plates sprinkled with salt, leave them for 10-15 minutes to stand out juice. Then the plates are simply washed with water and left to dry on paper towels.
4. After that, you can add the filling and wrap the eggplant rolls.

Stuffing

You will love this dish even more when you find out what the filling for eggplant rolls can be. Meat, cheese, vegetable, cottage cheese or mushroom - this is only part of the options. It turns out very tasty with ham, cucumbers, Korean carrots and even walnuts or sugar. For cheese filling, you can use different types of cheese - feta, curd, hard, sausage or processed. Meat is often replaced by the liver. The rolls come out very tasty. To fill the filling, you can use mayonnaise, sour cream or sauces.

Eggplant roll recipes with different fillings

Such an appetizer will be appropriate on any festive table, whether it is an office buffet, New Year's or Birthday. It is available, because eggplant can be bought at any time of the year, and even frozen fruits will do. It will take only 1-2 fruits to prepare a snack for the whole company. The most popular eggplant roll recipes with different fillings will help you with this.

With cheese

• Cooking time: 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 127 kcal.
• Cuisine: Russian.

Nobleness, piquancy, bright color and taste - all this is about the recipe for eggplant rolls with cheese. According to this recipe, they are prepared with the addition of tomatoes and garlic. These products are successfully combined with the eggplant and cheese itself. The latter is better to take hard varieties, but if you like processed or sausage, then do not be afraid to cook such eggplant rolls.

Ingredients:

• salt, dill, basil, parsley, pepper - to taste;
• eggplant - 3 pcs.;
• tomato - 2 pcs.;
• hard cheese - 100 g;
• garlic - 3 cloves;
• mayonnaise to taste.

Cooking method:

1. Rinse and dry all vegetables. Next, cut the main one with plates, the thickness of which should not exceed 0.5 cm.
2. Sprinkle the blanks with salt, leave for 10 minutes to let the juice run, then rinse and dry again.
3. Warm the oil in a pan, fry the plates on it until a pleasant golden crust.
4. Grind the cheese on a grater, pass the garlic through a press, chop the greens finely, and cut the tomatoes into cubes.
5. Then mix it all, season with mayonnaise, salt, add pepper.
6. Spread the resulting filling on fried plates, after which each roll is wrapped, and allowed to cool.

With cheese and garlic

• Servings Per Container: 16 Persons.
• Calorie dishes: 112 kcal.
• Purpose: for a festive table / snack.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Another appetizing treat is. Although tomatoes are not used here, the taste of the dish does not get worse. It turns out a little sharper due to garlic, the amount of which can be adjusted at your discretion. Greens - dill, parsley, basil give a special aroma and freshness to the appetizer.

Ingredients:

• salt to taste;
• garlic - 5 cloves;
• mayonnaise - 2-3 tablespoons;
• eggplant - 4 pcs.;
• fresh herbs - 40 g;
• hard cheese - 100 g;
• vegetable oil - a little for frying.

Cooking method:

1. First, rinse the main vegetable again, wipe it with a towel, then cut the fruit along thin plates.
2. Sprinkled with salt, leave them for 15 minutes, then rinse thoroughly with water, dry and fry in oil on both sides.
3. Rinse the greens, finely chop, and grate the garlic with cheese. Season these products with mayonnaise, salt and mix.
4. Lubricate the resulting eggplant plates, roll them up.

With walnuts

• Cooking time: 1 hour.
• Servings Per Container: 20 Persons.
• Calorie content: 219 kcal.
• Purpose: for a festive table / snack.
• Cuisine: Georgian.
• The complexity of the preparation: medium.

If you are looking for new unusual combinations of products, then try eggplant rolls with walnuts. The idea of \u200b\u200bmixing such ingredients belongs to Georgian cuisine. Such a combination has been used in it for a long time. Other peoples brought something new to the Georgian recipe, so there are a lot of options for such an appetizer with nuts. In one of them, carrots are additionally included.

Ingredients:

• hops-suneli, black pepper, curry - 1 tsp dry mix;
• eggplant - 5 pcs.;
• vegetable oil - 0.5 cups;
• fresh greens - 30 g;
• mayonnaise, salt - to taste;
• carrots - 1 pc.;
• walnuts - 300 g.

Cooking method:

1. Prepare vegetables - peel, rinse. Cut the blue ones along with slices, and grind the carrots with a grater.
2. Fry the eggplant until a pleasant blush. At this time, peel the nuts and grind them in any way that is convenient for you.
3. Add spices, salt, mayonnaise to the carrot. Then introduce chopped nuts and mix.
4. Grease the fried eggplant plates with the resulting carrot filling, and then wrap each roll.

In Georgian

• Cooking time: 1 hour.
• Servings Per Container: 9 Persons.
• Calorie content: 204 kcal.
• Purpose: for a festive table / snack / for lunch / dinner.
• Cuisine: Georgian.
• The complexity of the preparation: medium.

Georgian eggplant rolls have a mild flavor with spicy notes. Unlike a simple recipe with walnuts, they have a twist. To prepare the filling, use a whole mixture of spices and additives. Adjika gives it a special taste. Combined with garlic, it makes the appetizer hot. It is better not to take more than two cloves, because in the composition there is also vinegar.

Ingredients:

• ground black pepper to taste;
• eggplant - 2 pcs.;
• vinegar - 0.5 tsp;
• water - 3 tbsp .;
• hops-suneli - 0.5 tsp;
• onion - 1 pc.;
• vegetable oil - 3 tbsp;
• salt to taste;
• garlic - 2 cloves;
• georgian adjika - 0.5 tsp;
• walnuts - 0.5 tbsp.

Cooking method:

1. Cut clean dry blue ones in a direction along long strips with a thickness of about 0.5 cm.
2. Transfer the workpieces into a deep pan, sprinkle with salt and leave for half an hour.
3. After the specified time, you can drain the remaining liquid, then blot the plates with paper towels. Then fry them in oil until golden brown. Place on paper towels to stack excess fat.
4. Pass the chopped onions in a frying pan over the lid.
5. Grind a mixture of garlic with nuts, adjika, water, spices and vinegar into a pulp with a blender. Fried onions will add to this.
6. Grease each plate with the resulting filling, roll up.
7. At the end, lay eggplant rolls on a flat plate, serve with fresh herbs.

With tomatoes and garlic

• Cooking time: 50 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 127 kcal.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Also distinguished by a harmonious combination of products. The appetizer is very colorful and fragrant. Garlic gives it spiciness, and the tomato refreshes and brings even more summer notes. A hearty dish comes at the expense of cheese and boiled eggs. All these ingredients become softer under mayonnaise, but the taste of everyone still feels good. Another feature of the recipe is that the blue ones are not fried according to it, but baked. So they turn out less fat and retain more of their beneficial substances.

Ingredients:

• garlic - 2 cloves;
• salt to taste;
• vegetable oil - 100 ml;
• hard-boiled eggs - 2 pcs.;
• soft cheese - 150 g;
• tomatoes - 2 pcs.;
• mayonnaise - 100 g;
• eggplant - 4 pcs.

Cooking method:

1. Dissolve clean, dry blue ones with plates about 4-5 mm thick, put them on an oiled baking sheet and also grease with oil.
2. Bake for about 15-20 minutes at 180 degrees.
3. At this time, grate cheese with eggs, squeeze garlic to them through a press, season with mayonnaise and mix.
4. Wash the tomatoes, pat them with paper towels or a towel, and then cut into long slices.
5. Grease eggplant plates with cheese filling. Next, put a slice of tomato on each and then roll in the form of a roll.

With carrots and garlic

• Cooking time: 45 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 114 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Eggplant rolls with carrots and garlic are another interesting and unusual “neighborhood” of products. The appetizer has a very piquant taste. All thanks. Garlic complements it and makes the dish even sharper, so you should not take more than one head. In addition to these ingredients, mayonnaise, salt and oil are required. Thanks to such a small set of products, the dish is simple and affordable.

Ingredients:

• salt, spices - to your taste;
• garlic - 1 clove;
• mayonnaise - to taste;
• eggplant - 2 pcs.;
• vegetable oil - a little for frying;
• korean carrots - 100 g.

Cooking method:

1. Pass the garlic through a meat grinder, combine with salt, mayonnaise and spices, mix.
2. Clean dry blue ones again cut lengthwise into thin plates. Send them, and after 10 minutes get wet with paper towels.
3. Fry the billet in oil until a blush, then grease each with garlic mayonnaise.
4. Next, lay a little Korean carrot on the edge and roll it up.

With chicken

• Servings Per Container: 20 Persons.
• Calorie dishes: 113 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.

Rolls from - this is a more satisfying treat, because the composition contains meat. You can take any part of the carcass, but it will still be more convenient with the fillet. In other cases, it is necessary to separate the meat from the seeds. In addition, the fillet is considered the most tender and delicious part of the chicken. Different ingredients are added to the filling, but more often cheese and vegetables, for example, tomatoes.

Ingredients:

• salt - 1 pinch;
• tomatoes - 170 g;
• eggplant - 400 g;
• sunflower oil - 20 g;
• chicken fillet - 400 g;
• cheese - 150 g.

Cooking method:

1. Rinse the blue ones first and dry them, and then cut them with longitudinal plates.
2. Sprinkle the billets with salt, and after a quarter of an hour get wet with paper towels and fry in oil.
3. Wash the fillet, let it dry, then cut into slices. Fry the chicken in a separate pan, after which it can be mixed with grated cheese and chopped tomatoes.
4. Lay out the eggplant plates on paper napkins, then place a tablespoon of the filling on each and roll it up.

With garlic

• Cooking time: 30 minutes.
• Servings Per Container: 9 Persons.
• Calorie dishes: 118 kcal.
• Purpose: for a festive table / snack / for dinner / whip up.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Eggplant rolls with garlic have a very simple filling. Additionally, only mayonnaise is included. For this reason, the cooking time of the filling is significantly reduced. It turns out that I do eggplant rolls like this - just grease the plates with garlic mayonnaise and fold them with the buttered side inward. Easy, tasty and fast - try it yourself.

Ingredients:

• vegetable oil - a little for frying;
• parsley - a pair of twigs for decoration;
• medium eggplant - 5 pcs.;
• garlic - 3 cloves;
• flour - 0.5 tbsp .;
• mayonnaise - 6 tbsp;
• salt to your liking.

Cooking method:

1. Rinse the blue ones for a good start, and only then cut along the plates.
2. Sprinkle salt on top of the workpiece, leave to allocate juice for 10 minutes, then rinse and pat dry with napkins.
3. Roll each strip in flour, then fry on each side to a delicious crust.
4. At this time, let the garlic through the press, season with mayonnaise.
5. Distribute the resulting filling on one side of each of the eggplant strips, and then roll them up.
6. Put on a plate, garnish with parsley branches.

With mushrooms

• Cooking time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie content: 219 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Eggplant rolls with mushrooms are recommended even with separate meals. All because of the perfect compatibility of these products. Mushrooms are rich in vegetable protein, so they go well with neutral vegetables. Therefore, rolls of them and little blue ones can be eaten without fear of getting better. Although you should not get carried away very much, after all, after frying foods become more fatty.

Ingredients:

• smoked chicken - 100 g;
• eggplant - 2 pcs.;
• salt to taste;
• olive oil - 5 tbsp;
• champignons - 6 pcs.;
• onion - 1 pc.

Cooking method:

1. Peel and wash the vegetables. Finely chop the onion, and cut the blue ones again in the longitudinal direction into the plates.
2. Separately, fry vegetables in oil until golden brown. Add mushrooms to the onion after a couple of minutes, then mix them with chicken and salt.
3. Put a tablespoon of mushroom filling on each eggplant plate and wrap it with a roll.

With cottage cheese

• Cooking time: 30 minutes.
• Servings Per Container: 9 Persons.
• Calorie content: 219 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• The complexity of the preparation: medium.

Eggplant rolls with cottage cheese are hearty, but at the same time dietetic. Such a recipe is especially relevant in the summer, when you want something light for dinner. In addition to cottage cheese, the filling includes sour cream. It is important to regulate its amount. If the cottage cheese is too wet, then you need to add a little sour cream. The filling itself is salty, so salt is also not worth the blue ones.

Ingredients:

• salt, pepper - to taste;
• eggplant - 3 pcs.;
• hard cheese - 50 g;
• garlic - 3 cloves;
• cottage cheese - 100 g;
• sour cream - 2 tbsp .;
• fresh greens - a small bunch.

Cooking method:

1. Wash the blue ones well, dry them, cut along not very thin plates. Fry them in oil until golden brown.
2. Rinse the greens, and then finely chop.
3. Grind the cheese, mix with cottage cheese. Add chopped greens, sour cream, pepper, salt and stir everything here.
4. Then squeeze the garlic into the filling. It should be thick and uniform.
5. Put a little filling on the fried plates, roll them with a roll.

Video

Beautiful and very tasty eggplant rolls are a real decoration of a festive table or a family dinner, and besides, they are prepared easily and quickly. Eggplant rolls are a wonderful appetizer, for the preparation of which slices of eggplant are cut along and fried in vegetable oil with a variety of fillings.

The filling may be vegetables, fragrant chopped herbs, garlic, nuts, cottage cheese, hard and soft cheese, meat in a variety of variations. You can choose the filling to your liking. You can cook spicy, sweetish, spicy or fragrant eggplant rolls.

Tips for Making Appetizing Eggplant Rolls

The taste of eggplant rolls depends not only on the unique combination of ingredients included in the filling, but also on the eggplant itself, from which it is necessary to make elastic and flexible slices for folding into a roll.

For the preparation of rolls, you need to choose a medium size, uniform in shape, ripe, vegetables without damage. When purchasing eggplant, pay attention to the age of the fetus, which is easy to determine by the skin and peduncle.

If the stem is brown, the fruit has been plucked for a long time, and if it is also soft with brown spots and wrinkled, it is better to refrain from buying, as overripe fruits have a bitter taste.

Before cooking, cut the stalk from the vegetable and cut it lengthwise into 5 mm thick layers along the entire length of the fruit. The attractive appearance of the appetizer depends on the thickness of the slices. If the slices are cut too thin - they can break during the formation of the roll, and too thick - poorly fried and will not be flexible enough to roll them into a roll.

To eliminate the bitterness that is characteristic of a vegetable, dip the eggplant slices in saline or sprinkle with salt and put under oppression for 20-30 minutes to soak. Then, the liquid that is released from the salt must be drained and the slices rinsed. Fry eggplant on both sides. Before frying, it is recommended to dry the washed plates with a paper towel so that excess fat is not absorbed.

To reduce the calorie content of the dish or to prepare a dietary snack, you can grill eggplant without vegetable oil or grease slices with oil (it is more convenient to share with a brush) and fry them in a dry, well-heated pan, not forgetting to turn them over so that they do not burn.

It is advisable to roll the finished fried layers into a roll while still hot so that the snack keeps its shape. From each medium-sized eggplant, 6-8 rolls are obtained.

Eggplant rolls - toppings options

Eggplants are wonderful to taste with many products, so there are many options for tasty and easy to prepare toppings. Many fillings include mayonnaise, cheese or cottage cheese, garlic, fresh herbs, spring onions, as well as seasonal vegetables (tomatoes, bell peppers, carrots, avocados), chicken, beef, mushrooms and much more. You can use the proven recipes of the fillings or experiment, and play with flavors.

All ingredients are finely ground or pasty using a blender. With the exception of tomatoes and ham, they can be cut into small cubes or stacked in slices.

With cheese and walnuts

Eggplant rolls with cheese and walnuts

The classic version of rolls - eggplant with cheese. Eggplant rolls with cheese - the perfect appetizer with which you will decorate the table and surprise guests. Walnuts and garlic add piquancy to the cheese filling. To prepare it you will need:

• 3 eggplant
• 2-3 garlic cloves
• 100 grams of walnuts (peeled)
• 200 grams of cheese
• Mayonnaise
• Greens

To make cheese filling, mix chopped walnuts with finely chopped herbs, garlic, grated cheese, and mayonnaise. Mix all the ingredients well, salt and add spices to taste. The filling is prepared very quickly, grease the eggplant slices fried on both sides, roll into a roll.

With curd filling

Recipe for eggplant rolls with curd filling

The easiest way to do eggplant rolls  - prepare a delicious cottage cheese filling with herbs and garlic. Eggplant curd rolls are very nutritious, have excellent taste, look very attractive, cook very quickly. For 3-4 eggplant you will need:

• 250 grams of cottage cheese
• 4-5 Art. tablespoons of mayonnaise (yogurt)
• 2 cloves of garlic
• parsley
• salt, pepper to taste

Grind the cottage cheese well, you can use a mixer, a meat grinder or pass it through a sieve. To the cottage cheese, add mayonnaise or yogurt, crushed garlic, chopped herbs, spices. Grease each slice of eggplant fried on both sides with a spicy curd filling and roll it into a roll, garnish with fresh herbs.

With cheese and vegetables

Spicy eggplant rolls with cheese and vegetables

Eggplantcheese rolls and garlic  with a pungent garlic aroma, lovers of “spicy” will like it, as the recipe includes chili peppers, it can be added to taste. To prepare them, the fillings will need:

• Carrot
• 2 tomatoes
• 120 grams of hard cheese
• For severity: chili pepper, 3 cloves of garlic, 1-2 tsp hot seasoning.
• Mayonnaise, greens

Carrots need to be grated, fried with tomatoes, finely diced. Add seasoning to the fried vegetables, chopped garlic and chili pepper. Mix all ingredients with grated hard cheese and mayonnaise. Grease the eggplant slices with a sharp filling and roll into a roll, for reliability, pierce with a toothpick, decorate with fresh aromatic greens.

Caucasian

Caucasian Eggplant Rolls

To make delicious eggplant rolls with an oriental accent you will need:

• 3 medium eggplant
• 200 grams of minced meat
• 1 carrot
• 5 cloves of garlic
• Half a glass of walnuts
• Mayonnaise, herbs, suneli hops, salt

Cooking method:

This recipe uses ground beef or minced beef, which must be fried in a pan. To prepare the filling, you can take minced chicken or turkey, in any case, the filling will be delicious. Mix the minced meat with grated and roasted carrots, crushed nuts. Add garlic, chopped herbs, suneli hops and mayonnaise to your filling to taste. Eggplant rolls with meat - a hearty independent dish, which is suitable for dinner.

With baked pepper

Eggplant and baked pepper rolls

To prepare a colorful and juicy roll you will need:

• 3 eggplant
• 5 pcs red juicy bell pepper
• 3 tbsp soy sauce
• 5 cloves of garlic
• vegetable oil - 2 tablespoons
• greens, salt

1. Wash bell peppers and bake whole in the oven. Put the baked peppers in a bag, leaving them for 5-10 minutes. Then peel them, remove the core and cut them in half.
2. Mix soy sauce with vegetable oil.
3. Cut the eggplants into plates, grease on both sides with a mixture of oil and soy sauce, put on a baking sheet (pre-cover with parchment). Bake eggplant slices for about 15 minutes at an oven temperature of 180 degrees.
4. Chop greens and garlic.
5. We form a roll: on the plastic wrap you need to put the baked eggplant in the following order: 2 slices spread out in length, 6 - in width. Sprinkle them with garlic, herbs, salt and pepper
6. We spread the halves of baked peppers on the eggplant, across the roll. It is necessary to leave the edges free to make it more convenient to roll the roll.
7. Fold the roll using a cling film, tightly wrapping the edges of the film.
8. Allow the finished roll to brew in the refrigerator for three hours or leave it overnight, so it is better saturated. When serving eggplant roll  cut into portions appetizing slices.

With avocado

Eggplant and Avocado Rolls

Refined, spicy eggplant and avocado rolls conquer with their unusual taste.

To prepare them you will need:

• 3 eggplant
• 1 tomato
• Avocado
• Chives
• Olive oil

Eggplant and avocado rolls are tender, with a pleasant taste. To prepare the filling, chop the flesh of the avocado, and cut the tomato into small cubes. Mix the filling with chopped green onions. Add olive oil to the filling and salt. Wrap the filling with a roll.

Choose a filling that suits your taste from the recipes and cook this wonderful snack for your family or guests.

Appetizers from fried eggplant are very tasty, but with their preparation there is one big BUT, they are always excessively fatty, since the structure of the eggplant pulp is like a sponge - it absorbs the oil on which it is fried, no matter how much it is poured. What to do so that the eggplant does not absorb so much oil? There are several ways:
  - 1) before frying, chopped eggplant (plates or slices) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
  - 2) you can regulate the amount of absorbed fat by yourself, for this the oil must not be poured into a pan, but onto the eggplants cooked for frying (cut into plates, for example), brush them with oil with your hands or apply oil with a brush from 2 sides. Then fry in a dry pan. The result is a grill effect and at the same time, your favorite taste of eggplant fried in oil will be preserved.
  The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling from boiled eggs, hard cheese and garlic. This cold appetizer is incredibly tasty, ideal for a festive summer table. You will also learn how to cook capricious eggplants in accordance with all the rules, which, besides the fact that they strive to absorb more oil during cooking, also manage to get bitter. How to get rid of bitterness in eggplant that does not boil in water? You will find the answer to these questions in our detailed master class.

Grate the cheese.

Grate the eggs.

Combine cheese and eggs.

Squeeze the garlic. Season with mayonnaise. You can add a drop of salt (1 small pinch).

Mix well.

Wash the eggplant, cut the stem.

Cut the eggplant into thin plates of 2-3 mm.

Transfer the eggplant plate into a bowl, pour it with salt (0.5 teaspoon of salt per one medium eggplant). Leave on for 10 minutes. Eggplant will release juice and bitterness will go away with it.

Pour 1 tbsp. water, rinse a little plate of eggplant, so we get rid of excessive salinity and bitterness. Drain the water. Squeeze the eggplant a little.

Pour 2-3 tbsp. butter right on the eggplant. We will fry in a dry pan - so we control the amount of oil that the eggplant absorb during cooking, the raw flesh does not absorb fat as much as during the frying period and you can easily spread the oil evenly. Sometimes the oil is applied with a brush along the entire length of the plate, but I like to pour the oil and mix by hand.

Hello dear readers! If you read this article, then, like me, are eggplant lovers. This Georgian horseman has been loved by our family for a long time. I especially like it not only for the taste and ease of preparation, but also for the fact that it is very useful. This gives the vegetable a huge plus in that it can be eaten by the whole family, including children.

In previous articles, we have already talked about. Today we will talk again about snacks that can be made using eggplant. I cook them more often in the vegetable season, when they can be removed from the garden and used. In winter, we buy them in supermarkets, but we cook less often. All the same, it’s doubly pleasant to eat your crop.

A selection of useful articles on the topic:

So, delicious snack recipes are ready to be read and require immediate preparation. Stock up on necessary products, stand at the stove, we begin ...

This appetizer will decorate any celebration. The taste, due to the correct combination of ingredients, is very harmonious, and the aroma of garlic and cheese catches up the appetite. On our table, such a treat never lingers and the plate is empty long before serving the dessert.

Cooking such rolls is easy and simple. The main thing is that the treat turned out well, you need to remember two important features of eggplant:

1. They like to absorb oil. In frying, they absorb it like a sponge. To avoid excessive fat content in the dish, you can prepare an egg batter for this vegetable. A layer of eggs will not allow too much oil to pass into the flesh. Also, after frying, it is better to lay eggplants on paper napkins for 20 minutes. Excess oil drains;
2. If the eggplant was harvested late, they can give bitterness. This is also easy to handle by holding them in salt water or pour half an hour with salt.

So, for cooking eggplant rolls with filling, you will need:

1. 3 ripe eggplant;
2. 150 grams of hard cheese;
3. 3 cloves of garlic;
4. 2-3 tablespoons of mayonnaise;
5. salt;
6. frying oil.

Rinse the eggplant thoroughly. You do not need to clean them. Slice the vegetable into plates along. The width of each layer should be no more than 5-8 millimeters.

Now, as we have said, you need to get rid of bitterness. I just pour the layers of salt and leave them for half an hour. You can soak them in well salted water at the same time.

Then drain and rinse under running water. Pour a little oil into a bowl with eggplant and mix by hand, so that it is evenly distributed over all layers. Now put the plates in a red-hot roasting pan (you can no longer lubricate it with oil) and fry on both sides until blush.

Fry the entire number of eggplants, laying them out of the pan on paper napkins.

Grind cheese and pour into a bowl. There, crush the garlic through the garlic press and put the mayonnaise.

To stir thoroughly. This will be the filling for our rolls. Apply a spread on each layer of eggplant. You can distribute it along the entire length, slightly departing from the far edge, or you can apply it only to the upper edge. Whoever you like.

Roll the plates into a roll and carefully lay them on a beautiful plate.

You can decorate with herbs, lettuce or fresh vegetables. But even without decoration, rolls undergo rapid eating. Checked!

Georgian eggplant rolls and walnuts recipe in Georgian

This recipe for Georgian cuisine is in great demand in our country for many years. The refined combination of eggplant, walnuts and garlic will not leave anyone indifferent.

For rolls will be required;

1. 2 ripe eggplant;
2. a pinch of red pepper;
3. 1 teaspoon suneli hop;
4. salt;
5. some fresh coriander;
6. 3 cloves of garlic;
7. 1 onion;
8. 150 grams of walnut;
9. 100 grams of water;
10. 2-3 tablespoons of white vinegar.

Wash, wipe and remove the eggplant stalk. Cut them into layers, 3-5 millimeters wide. Sprinkle them with salt and set aside for 20 minutes.

While the eggplants produce juice, and with it the bitterness we don’t need, get down to making nut pasta. To do this, put nuts in a blender bowl, add salt, red pepper, suneli hops, coriander and garlic. Grind until smooth.

While the mixture turned out to be rather dry, you need to add water and white vinegar here and turn on the blender again for several seconds.

Now the mass is pasty, which is what we have achieved.

Finely chop the onion.

Fry it in oil until golden brown and combine with nut filling.

Onions can also be added fresh or not added at all. Decide at your discretion.

We return to our eggplants. Remove excess fluid and rinse with clean water. Fry them in a hot skillet in oil on both sides.

Spread the fried vegetables from the pan onto a paper sheet to remove excess oil.

On one piece of eggplant, apply about 1 teaspoon of walnut paste and spread it over the entire area, slightly departing from the far edge. Roll up the roll.

Do the same with the rest of the eggplant.

Decorate the dish in a way convenient for you and immediately bring it to the table. Surely, your loved ones are already drooling with the scent that has been hovering in the house for several minutes. Bon Appetit!

Eggplant - fast and tasty! (stuffing with tomatoes and cheese)

The guests are on the doorstep, but you don’t have time to cook a decent treat? Do not worry. Tasty - does not mean long. This recipe will surely help you out when the cooking time is catastrophically short, and loved ones require delicious food.

Ingredients:

1. 1 large or 2 medium eggplant;
2. 200 grams of curd cheese;
3. cherry tomatoes - 5-10 pieces or 1-2 medium tomatoes;
4. garlic 2-3 cloves;
5. greens;
6. salt;
7. Frying oil.

Wash the eggplants, remove the top and cut them into strips along the entire length. Sprinkle them with salt and leave alone for half an hour.

As soon as liquid is released, drain it and rinse the layers with water. Dry on a napkin and start frying. Fry the plates on both sides in a hot skillet.

Cut the tomatoes into slices. If you use cherry, then it is enough to divide into 4 parts, if there are more tomatoes, then cut them smaller.

Combine the curd cheese with the garlic and chopped herbs passed through the press. If the mass is thick and poorly smeared, add a little mayonnaise.

On a layer of eggplant, apply evenly a cheese-garlic filling, from the top edge lay 1 piece of tomato and wrap the roll.

So, roll all the rolls and serve.

It turns out very beautiful and original. And I generally am silent about taste experiences. However, you will understand everything yourself when you try.

Eggplant sandwiches in the oven under cheese

Continuing the eggplant theme, we will also consider the option of sandwiches with them. Both children and adults adore them. It turns out very tasty, and is prepared in a matter of minutes. Let's cook them together!

Ingredients:

1. 1 eggplant;
2. 2 tomatoes;
3. 2 Bulgarian peppers;
4. 2 tablespoons of mayonnaise;
5. 1 teaspoon of mustard;
6. 1 tablespoon of soy sauce;
7. a little ground pepper;
8. 200-300 grams of half-smoked sausage (or any other, to your taste);
9. 150 grams of hard cheese
10. 1 baguette or sliced \u200b\u200bloaf;
11. vegetable oil for frying.

Slice a loaf or baguette for sandwiches.

Wash the eggplant and, without peeling, crumble it into small cubes.

Pepper seeds, rinse and also crumble into cubes, like eggplant.

In oil, fry the cubes of eggplant and sweet pepper. Once the vegetables are soft, the pan can be removed from the heat.

Cut the sausage and tomatoes in the same way, into cubes.

Add pepper, salt and soy sauce to the stewed vegetables. To stir thoroughly.

To remove excess moisture and oil, lay the mixture of vegetables on a paper towel for several minutes.

Combine mayonnaise and mustard in a bowl and apply this mixture on slices of loaf.

As soon as everything superfluous drains from the eggplant, combine them with sausage and tomatoes. Mix well.

Apply the resulting mass to bread with mustard mustard spread. Put future sandwiches on a dry baking sheet. Sprinkle cheese on a medium grater for each serving and place the dish in the oven 180 degrees, for about 10-15 minutes.

As soon as the cheese is melted and browned, the dish is ready!

Serve on lettuce, decorating with greens. Beautiful and very tasty!

In general, eggplant is versatile in its application. It is boiled, fried, steamed, harvested for the winter. But the tastiest tastes are snacks. In my family, such goodies are not uncommon.

What do you make from eggplant? What is your signature dish? Share with us, your opinion is important to us! Bon appetit and see you soon!