Description

Eggplant with cheese and garlic- this is an incredibly tasty, although quite high-calorie snack. You can include it in your daily menu and in the menu for the festive table. However, due to the high calorie content, you should not lean on it, although occasionally you can pamper yourself with it, especially since eggplants with cheese and garlic are prepared quite quickly.

You can find various interpretations of this dish, but most often it is prepared in the form of rolls. To do this, cut the eggplants into longitudinal slices, which are then fried in a pan. Then the cheese and garlic filling is wrapped in them. As you can see, everything is very simple. The cooking process is completely simple, and therefore even a novice hostess will cope with it.

Believe me, if you, at least once, treat your household with such rolls, they will ask you to cook them again and again. Intrigued? Well, then, without delay, let's start studying a step-by-step photo of a recipe for cooking eggplant with cheese and garlic!

Ingredients

• 
  (1 PC.)
• 
  (2 cloves)
• 
  (150-200 g)
• 
  (taste)
• 
  (for frying)

Cooking steps

We will prepare all the ingredients required according to the recipe.



Now let's get to the eggplant. It must be washed thoroughly, and then the stalk must be removed. After that, we cut the eggplant into transverse slices, the width of which should be from 5 to 7 mm.



We send the resulting slices to fry in a frying pan preheated with oil. As a result, the eggplant should brown and acquire a pleasant golden hue. After frying, place the slices on a paper towel. This is necessary in order to remove the excess oil that the eggplant has absorbed.



Cover the first layer of eggplant with a paper towel, and then put the next layer of eggplant on it.



We also cover the last layer with a paper towel, which we press down on top with a plate.



Now let's start preparing the filling. To do this, you need to peel the garlic cloves from the husk, and then you need to grate them on a fine grater.



We also rub hard cheese on a fine grater, and then mix it with garlic.



Season the cheese-garlic mixture with mayonnaise, preferably light, in order to slightly reduce the calorie content of the dish.



Knead the cheese mass so that the mayonnaise and garlic are evenly distributed in it.



Now you can start making rolls. To do this, remove the paper towel and put the filling on the narrower edge of the eggplant.



* In order for the eggplant rolls to look neat and not to unfold, it is necessary to start rolling them from the narrow part, which is why we put the filling on it.

Now it remains only to roll the eggplants into rolls, put them beautifully on a dish and can be served.



Bon Appetit!!!

This, at first glance, wonderful color, the vegetable has long won recognition and well-deserved love from most housewives around the world. We call him “little blue” with love. Ripe eggplant fruits contain a large amount of fiber, pectins, various vitamins, minerals and natural sugars, which have a beneficial effect on the work of the cardiovascular and digestive systems. No wonder in the East, eggplant is called "the vegetable of longevity."

An incredible number of dishes are prepared with eggplants: they are fried, stewed, pickled, baked, caviar and various salads are prepared from them. And it is not surprising, because eggplant goes well with vegetables, meat, mushrooms, cheese. Eggplant is especially good in combination with cheese. That's really, as they say, found each other. are easy to prepare, eaten quickly. That is why, probably, there are a great many recipes for cooking eggplant with cheese. An oven or a slow cooker (in the "Frying" or "Baking" mode), as well as an airfryer, will be of great help in cooking eggplants.

To prepare eggplants with cheese, you can purchase fruits of various varieties, the main thing is to pay attention to their appearance. They should be free from stains and damage, smooth, firm and not overripe. You can cook vegetables with or without skins. Before cooking, the eggplants must be chopped, salted well and left in water for 30-40 minutes so that the bitterness goes away, otherwise the planned dish can easily be spoiled. In addition, after soaking in water, it is recommended to dry the eggplants well, then they will fry better. But there are recipes without soaking.

If the recipe provides for frying or stewing, it must be remembered that eggplants absorb a lot of oil and it is better to fry them over high heat without a lid, then a crispy crust will appear, preventing the penetration of oil. Then you can reduce the heat and simmer until tender.

That's all, and now we bring to your attention several variations on the theme: "Eggplant with cheese".

Eggplant with cheese and garlic

Ingredients:
2 eggplants,
100 g of cheese
5 cloves of garlic
3 tbsp mayonnaise,
salt, herbs - to taste.

Preparation:
Wash the eggplants, peel and cut into slices about 5 mm thick.
Place one layer in a frying pan, add a little salt, brush with a mixture of crushed garlic and mayonnaise, sprinkle with cheese grated on a coarse grater. Lay the remaining food in layers in the same order. Place the eggplants with cheese and garlic in an oven preheated to 180 ° C and bake until golden brown. Serve with finely chopped herbs. The finished dish will be delicious both cold and hot.

Eggplant stuffed with cheese

Ingredients:
300 g eggplant
2 eggs,
150 g cheese
30 g butter
½ tsp salt.

Preparation:
Wash and dry the eggplants, cut off the stalks and cut into 2 parts. Remove the seeds and boil the eggplant in salted water. Prepare the filling during this time. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Season the resulting mass with butter. Fill the eggplants with the egg-cheese mixture, place on a greased baking sheet and bake in an oven preheated to 200 ° C for 5 minutes.

Eggplant with cheese "Tenderness itself"

Ingredients:
1 large eggplant
70-100 g of hard cheese,
1 clove of garlic
70 g mayonnaise,
3-5 tbsp ketchup.

Preparation:
Cut the eggplant into small slices and dip in boiling salted water for a few minutes. Then put on a baking sheet, previously oiled with vegetable oil. Chop the garlic finely, mix it with grated cheese and mayonnaise. Stir the resulting filling, place it on each piece of eggplant and pour the ketchup on top. Bake in an oven preheated to 180 ° C for 15-20 minutes. Serve hot.

Eggplant baked with cheese and tomatoes

Ingredients:
750 g eggplant
250 ml of milk
150 g tomatoes
100 g of cheese
25 g of dill greens,
25 g parsley,
4 tablespoons vegetable oil,
1 egg,
1 tbsp flour,
salt to taste.

Preparation:
Peel the eggplants, salt and leave for 20 minutes. Then drain the juice, fry the eggplants in vegetable oil. After frying, place the eggplants on a baking sheet, sprinkle with most of the grated cheese, finely chopped dill and parsley, place the tomato slices on top and bake in an oven preheated to 200 ° C for 20 minutes. When the time is up, cover the eggplant with a sauce made from flour, milk, and egg fried in the rest of the butter. Sprinkle with the remaining cheese and finely chopped herbs and bake until tender.

Eggplant rolls with cheese and walnuts

Ingredients:
2 eggplants,
100 g cream cheese
100 g chopped walnuts
olive oil - how much will it take.

Preparation:
Slice the eggplants lengthwise, sprinkle with salt and leave for 15 minutes to release the bitterness. Then fry in a pan on both sides. Cover the baking sheet with foil, sprinkle with oil. Place a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, wrap in rolls and fasten with a toothpick. Bake in the oven for no more than 5 minutes.

"Turrets" on an eggplant, cheese and tomato baguette

Ingredients:
1 eggplant,
2 small tomatoes,
100 g of cheese
1 egg,
1 baguette,
50 g vegetable oil
greens and salt to taste.

Preparation:
Cut the eggplants into thin slices and fry in a preheated pan with a little oil for 1 minute on each side. Cut the baguette into slices 1 cm thick, finely chop the greens, mix with the egg, salt and beat with a fork. Dip each piece of baguette in this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb excess fat. Place the pieces of baguette on a baking sheet, on top of each put a tomato circle, slightly salting it, then a piece of cheese and finish the composition with a piece of fried eggplant. Bake the turrets in an oven preheated to 180 ° C for 15 minutes, then put them on a dish and garnish with herbs.

Eggplant baked with cheese and onions

Ingredients:
1.5 kg eggplant,
1 kg of sweet pepper
500 g onions
1 kg of tomatoes,
200 g of Dutch cheese
200 g mayonnaise,
1 tbsp butter,
salt to taste.

Preparation:
Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, put on a sheet, salt, put on top a layer of onion cut into slices, salt, then a layer of sweet pepper, cut into rings, on them - tomato slices, salt, sprinkle with grated cheese, cover with mayonnaise and bake in an oven preheated to 200-220 ° C for 40 minutes.

Eggplant marinated with cheese Italian style

Ingredients:
2 eggplants,
1 bunch of basil
100 g of cheese
3 tbsp vegetable oil,
salt to taste.
For the sauce:
3 cloves of garlic
1.5 lemons (juice and zest).

Preparation:
Wash the eggplants, pat dry and cut into thin slices. Salt them well and let sit for 15 minutes, then rinse. Fry the eggplant slices on both sides in hot oil. Wash the basil and pat dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, chop the garlic finely and toss it with the chopped basil, juice and lemon zest. Pour the cooked sauce over the hot eggplant slices and leave for 15 minutes. Then put on a dish, sprinkle with grated cheese and garnish with basil leaves.

Eggplant baked with cheese and ham

Ingredients:
4 eggplants
4 tomatoes,
250 g ham
70 g feta cheese,
100-150 g of hard cheese
2-3 tbsp vegetable oil,
butter, salt, red ground pepper - to taste.

Preparation:
Chop the ham into small pieces. Scald the tomatoes, peel and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated pan with vegetable oil. Then transfer them to a baking dish, season with salt and pepper to taste, and put ham and chopped tomatoes in them. Sprinkle with crumbled feta cheese mixed with grated cheese on top and put a piece of butter each. Place the eggplants in the oven and bake at 180 ° C for 30 minutes.

Eggplant with cheese and mushrooms

Ingredients:
2-3 eggplants,
500 g fresh champignons,
2 onions
2-3 tomatoes,
100-150 g of cheese
mayonnaise or sour cream, salt to taste.

Preparation:
Cut the mushrooms into slices and lightly fry, adding the onion, cut into half rings. Cut the tomatoes and eggplants into small pieces. Grate the cheese. Lay in layers in a baking dish, brushing each layer with grated cheese mixed with mayonnaise: eggplant, mushroom, eggplant, mushroom, tomato. Place the mold in an oven preheated to 190 ° C for 30-40 minutes.

Neapolitan eggplant with cheese

Ingredients:
eggplant,
grated parmesan,
tomato sauce,
flour,
vegetable oil,
salt.

Preparation:
Select medium sized eggplants, peel and slice lengthwise into 6 pieces. Season with salt, bread in flour, sauté in oil, then remove from the pan and drain. Cover the bottom of the saucepan with a layer of grated cheese, pour a thin layer of tomato sauce. Put half of the prepared eggplant on top, then repeat everything: a layer of cheese, a layer of sauce, eggplant. On top of everything is a layer of cheese. Before serving, hold the saucepan over the fire for a little so that the cheese melts and mixes with the tomato sauce.

Austrian stuffed eggplant boats with cheese, meat and rice

Ingredients:
400 g eggplant
200 g cheese
100 g of boiled meat
1 tbsp boiled rice
1 onion
2 eggs,
vegetable oil, salt - to taste.

Preparation:
Cut the eggplants in half lengthwise, cut the flesh crosswise. Place the eggplants with the notch down and fry in vegetable oil. Then take out the pulp with a spoon, chop it, mix with pre-stewed onions, boiled rice and meat. Add salt, pepper, raw egg to the mass and mix everything thoroughly. Fill the eggplant halves with the filling, sprinkle generously with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180 ° C until tender.

Eggplant scchnitzel with cheese

Ingredients:
2 eggplants,
2 eggs,
100 feta cheese,
2 tbsp flour,
2 tbsp vegetable oil,
parsley and dill, salt, black pepper - to taste.

Preparation:
Wash the eggplants, peel, cut into slices lengthwise, salt and let sit for 30-40 minutes. Then squeeze out the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped greens, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in a beaten egg and fry in a pan in heated oil until golden brown.

Eggplant salad with cheese

Ingredients:
5 small eggplants
100-150 g of cheese
4 tablespoons vegetable oil,
salt to taste.

Preparation:
Bake the eggplants in the oven, cool, peel and chop finely, then fry them for 3-4 minutes in vegetable oil, stirring continuously. Then cool, salt and sprinkle with cheese grated on a coarse grater.

Eggplant casserole with cheese

Ingredients:
1 kg eggplant
1 kg of tomatoes,
1 bunch of basil
100 g of hard cheese
300 g mozzarella,
3 cloves of garlic
2 hard boiled eggs
vegetable oil, salt, black pepper - to taste.

Preparation:
Cut the eggplants lengthwise into 5 mm slices, salt on both sides, stack on top of each other and leave in this form for 1 hour to release the bitterness. Pour boiling water over the tomatoes for 1 minute, peel them, cut them crosswise and remove the seeds. Cut the tomato pulp into cubes and place in a saucepan. Cut one third of the basil into strips and add to the pan, send the garlic passed through a press to the same place and simmer the resulting mass until thickened. Season with salt and pepper. Squeeze the eggplants slightly, dry with a paper towel and fry on both sides in a preheated pan with vegetable oil. Place the fried eggplants on a paper towel to drain off excess fat. Finely chop the remaining basil, mozzarella and boiled eggs, cut into thin slices. In a greased dish, place a layer of eggplant and sprinkle with grated cheese, then add the egg and mozzarella slices, top them with tomato sauce and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180 ° C for 40 minutes. Sprinkle with the remaining grated cheese 10 minutes before cooking.

That's how they are - delicious eggplant with cheese. Cook and taste these dishes with pleasure.

Bon Appetit!

Larisa Shuftaykina

Step 1: Prepare the eggplant.

Place the eggplant in a sink and rinse the vegetable thoroughly under running water. Use a special brush to remove even adhering dirt. Put the peeled ingredient on a cutting board and, cutting off the tip and tail, chop it into thin slices. You can cut it lengthwise, getting stripes, but if you want it to look more like chips, then it is better to do it across, that is, in circles. Finally, place the resulting eggplant wedges on top of a disposable paper towel and dry the vegetable well, wiping off excess moisture.

Step 2: Prepare the garlic.

Separate the number of garlic cloves you want from the head. Take a knife and press lightly on each garlic with the flat side of the blade. Now peel off the husk from the ingredients and chop, turning them into a gruel. This can be done with a knife, a fine-perforated grater, or a special garlic press.

Step 3: Prepare the cheese.

Grind the cheese with a grater. But first, if there is a crust on it, be sure to cut it off.
Place the grated cheese in a small but deep plate. Add garlic there and mix the mass thoroughly in order to evenly distribute the ingredients among themselves.

Step 4: Bake the eggplant with cheese and garlic.

Let the oven preheat until 220 degrees Celsius. Grease a baking tray with enough cooking oil, and arrange the eggplant slices so that they are in one layer without blocking each other. Season vegetables with salt and pepper, then place in the oven for 5 minutes... After this time has elapsed, remove the baking sheet and gently turn the eggplant pieces over so that they are uncooked side down. Add some salt and pepper again. Return to oven for another 5 minutes... Then take out the dried slices of vegetables and carefully sprinkle them on top with a mixture of grated cheese and garlic. The easiest way to do this is with a tablespoon. Reduce the oven temperature to 180 degrees and keep cooking the dish some more 10-15 minutes until the cheese is browned. Then the eggplants with cheese and garlic will be completely cooked.

Step 5: Serve the eggplant with cheese and garlic.

Serve eggplants with cheese and garlic as a snack or a kind of side dish, for example, with meat dishes. In any case, they always quickly disappear from the table and from the plates.
Here you have such a wonderful, tasty dish with a bright garlic-cheese aroma. Eat yourself and treat others.
Bon Appetit!

To taste, you can add onions to slices of eggplant by cutting them into rings or thin slices of tomato, this will only add taste and juiciness to the finished dish.

You can also grease the eggplant with a little tomato paste or mayonnaise.

And to make the eggplant pieces crispy and crispy, you can roll them in breadcrumbs.

You can also cook this dish in a pan.

Fried eggplant with garlic is an easy-to-prepare and hearty dish that is suitable for everyday meals and for a festive feast.

The most delicious appetizer recipes, tricks and secrets of its preparation are collected in this material.

Where did the dish come from in Russia

The plant of the nightshade family came to us from the southern regions of India, where it still grows in the wild. In the diet of Europeans, the vegetable was fixed only in the Middle Ages, and in Russia they learned about it only in the 17th-18th centuries.

It was difficult for the peasants to remember a new foreign word, so the name of the plant was often distorted, turning it into "badarzhany", then into "podlizhany".

In the everyday life of the inhabitants of the southern regions of Ukraine and Russia, vegetables are firmly entrenched under the name "blue", which is still used today.

A traditional dish of the day for many national cuisines of the world - a vegetable can be found on the table of the Chinese, Turks, Armenians, Georgians, Koreans, Italians and other peoples. They also love dishes made from this product in the countries of the former CIS.

What is a vegetable good for and can it do harm?

In the East, eggplants are called "vegetables of longevity" due to their high content of vitamins, minerals, organic acids and fiber. This product is actively used in medical nutrition, serves for the prevention of atherosclerosis, lowers blood cholesterol levels and normalizes the functioning of the gallbladder.

Fruits are rich in salts of potassium, sodium, iron, vitamins B1 and C, and contain pectins and carotene. Although the vegetable is indeed a storehouse of nutrients, nutritionists do not advise people with gastrointestinal tract disorders to use it.

The fried product is not suitable for the diet of overweight people, as it absorbs a lot of oil during cooking.

Complexity and cooking time

Pan-fried eggplant slices are a simple summer snack that even a beginner in cooking can handle. Having changed the serving of the dish, experienced housewives will easily turn it into an exquisite dish for the festive table: "tongues" or spicy rolls.

Cooking will take 20 to 40 minutes. The process of frying these vegetables must be monitored, otherwise, instead of an appetizing meal, the hostess risks getting inedible burnt waste.

Proper preparation of food for the dish

To prepare a really tasty dish, you need to choose the right vegetables. Fruits suitable for frying are young, medium in size, with thin elastic skin, green stalks, no soft or damaged areas. It is better to cut them into slices 0.5–1 cm thick - this way the roasting will be even.

If there are no seeds in the cut of the eggplant or they are light, then the fruit is young, it can be fried without preliminary processing. Otherwise, the vegetable is likely to taste bitter. This is due to solanine, a poisonous organic compound, which in large doses is toxic to humans, and in small doses it gives the product an unpleasant taste.

There are two ways to remove bitterness:

1. Place the sliced ​​slices in a deep bowl and cover with 1 tbsp. l. coarse table salt. Leave on for 15-20 minutes. Drain the formed liquid.
2. Pour the cut fruit with salty solution (ratio of 1 tablespoon salt to 1 liter of water). Let stand for 5-10 minutes, rinse with running water.

Sometimes, to eliminate bitterness, it is advised to cut the skin off the fruit, soak it in milk or freeze it. In these cases, it will be difficult to fry vegetables with rings, their pulp will turn into gruel.

Before placing the pieces in a hot frying pan with vegetable oil, you need to blot them with a paper towel or napkin so that the oil will not splash and sizzle.

For cooking this dish, you need to take only fresh herbs - dried seasonings from bags will not work. The combination of the product with both parsley and dill will turn out to be equally tasty. Cilantro will add an oriental touch to the appetizer.

It is also better to choose young garlic. The finer you grind it (with a special press, knife or mortar), the more aroma and piquant taste it will give to the dish.

How to make delicious garlic fried eggplant

To prepare 3 servings of the dish you will need:

• eggplant - 3-4 medium fruits;
• parsley - 1 bunch;
• dill - 1 bunch;
• garlic - 2 cloves;
• mayonnaise - 2 tbsp. l .;
• vegetable oil - 3 tbsp. l .;
• salt, black pepper (to taste).

Step 1. Wash the fruits, cut into 1 cm thick slices, placing them separately on a cutting board. Sprinkle with salt on both sides, rinse with water after 20 minutes and pat dry with napkins or paper towels.

Step 2. Pour 3 tbsp into a hot pan. l. vegetable oil, when it warms up - lay out the plates. Fry over medium heat for 2-3 minutes on each side until golden brown.

Step 3. Place the slices on a paper towel to remove excess oil.

Step 4. Rinse the parsley and dill, dry and chop finely. Peel the garlic, chop with a press. Mix everything, add a little black pepper.

Step 5. Put the eggplant mugs in one row on a plate, put a spicy mixture of greens on top of each. Serving to the table.

100 g of a dish contains an average of 104 kcal (438 kJ). With an average daily intake of 2,000 calories, this is only 5% of a person's daily diet.

Nutritional value per 100 grams of finished dish:

Proven cooking options

At first glance, the dish seems simple and does not imply any special delights. But this is a delusion. By adding new ingredients, changing the form of serving and the way of preparation, each time you can surprise family members and guests with a new taste of your favorite snack.

Fried eggplant with garlic and tomatoes

Tomato adds freshness and light sourness to a spicy appetizer. For cooking, take 3 medium eggplants, 2 tomatoes, 1 egg, salt, garlic, pepper, vegetable oil. Cut the eggplants into slices, soak them in a salty solution, dry them.

Dip in a raw egg and fry until crusty. Put eggplant slices on a flat plate, pepper them a little, chopped garlic on top, then chopped tomato slices of suitable size. We decorate the resulting "turrets" with greenery.

Favorite recipe with garlic and mayonnaise

A traditional appetizer, without which a festive feast is not complete. Slices of 2-3 eggplants fried to a light brown crust are greased with a mixture of 2 tbsp. l. mayonnaise and chopped garlic clove.

Eggplant fried with garlic and cheese

Cut 2-3 fruits, salt and rinse. Roll each slice in an equal mixture of flour and starch and fry until golden brown. Rub 150 g of cheese on a fine grater.

Squeeze a clove of garlic through a press, mix with mayonnaise. Put the sauce on the mugs, sprinkle with cheese on top. If desired, heat the dish in the microwave at 900 W for 20 seconds - the cheese will melt and become viscous.

Oriental recipe with garlic and vinegar

Cut half a kilogram of young vegetables into thin slices, fry over medium heat. Pour boiling water over 3-4 tomatoes, leave for 5 minutes, remove the skin, purée until smooth.

In a frying pan, fry finely chopped garlic (a couple of cloves), add tomato puree, salt, black pepper, hot red pepper, 2-3 tsp. wine vinegar. Simmer tomatoes for 10-12 minutes over low heat. Pour the sauce over the eggplant and garnish with herbs.

How to cook a dish with sour cream

Breaded eggplant slices in flour, which will add additional flavor and aroma when frying. Grease the finished mugs with sour cream and chopped garlic sauce. Add mustard, spicy adjika or a couple of drops of Tabasco sauce to the sour cream, if desired.

Garlic and herb appetizer option

Put the pieces of eggplant fried in vegetable oil on a napkin, let the excess fat be absorbed. Squeeze the garlic into a separate container, finely chop the cilantro, parsley, dill.

Roll each vegetable slice so that the entire surface of the vegetable is covered with greens. Sprinkle with a drop of vinegar. We serve.

Garlic rolls

Cut 2-3 vegetables not across, but lengthwise, to get oblong cuts - "tongues". Fry them in a pan with a little oil, transfer to a plate. Chop 1-2 cloves of garlic in a press, mix with 3-4 tbsp. l. mayonnaise.

With a teaspoon, gently distribute the resulting mixture over each plate, which we then roll into a roll. If desired, add a finely chopped boiled egg inside. Secure the end with a canapé skewer or toothpick, sprinkle with herbs and serve.

Unusual combination of nuts

Cut the vegetable into longitudinal slices, fry. Separately grind a clove of garlic and 50 grams of walnuts, mix. Grease each piece of eggplant with mayonnaise or sour cream if desired, put the spicy mixture on top, fold the vegetable into an envelope.

Recipe with the addition of pepper

A suitable snack option for canning. Peel a kilogram of vegetables, cut into longitudinal strips, fry until tender. For dressing, mix a pod of hot pepper "light", a head of garlic and 1 tbsp. l. wine vinegar.

Transfer the vegetables to pre-sterilized jars, add the dressing. Bring 1.5 cups of vegetable oil to a boil, cool slightly, pour into jars with a snack, cover with lids. You can try in a week.

Appetizing appetizer in batter

To prepare the batter, beat 1 egg with a pinch of salt and 1 tbsp in a bowl. l. flour. Dip thin circles of eggplant in the resulting mixture and fry over medium heat until the batter is browned. Decorate the top with slices of fresh tomatoes.

Oven baked eggplants

A less nutritious, but equally tasty variation of your favorite dish. Put the vegetable slices on a baking sheet, sprinkle with olive oil and bake in the oven at 180 degrees for 15 minutes. Sprinkle the finished appetizer with cilantro and parsley.

How to cook a dish correctly - video recipe

If, after reading the recipes, you still have questions and would like to see a step-by-step guide, watch the video explaining in detail how to prepare this seasonal snack deliciously and quickly.

Use tricks and tricks to make the appetizer always tasty and appetizing:

1. Due to their porous structure, vegetables absorb a lot of oil when they are fried. If you add a little oil, they will quickly begin to burn. It is best to pour a little more oil into the pan than needed and then place the slices on a napkin to absorb the excess fat.
2. Solanaceous plants tolerate freezing well, without losing structure, useful qualities and taste. Cool the vegetable mugs fried in oil, pack in small portions in sealed plastic bags for freezing and put in the freezer for storage. In this form, they can be stored for up to six months. For defrosting, it is enough to transfer the package to the refrigerator chamber at night, and in the morning to warm it up in the microwave and feast on the product, smeared with herbs, mayonnaise or cheese.
3. You can reduce the calorie content of fried vegetables if you do not pour oil on the surface of the pan, but lubricate it with a brush.
4. The oil consumption will also be reduced in the grill pan.
5. The rolls can be filled with nut butter, cottage cheese, minced meat, or fried mushrooms and onions.

By adhering to these simple rules and recipes, you can prepare a delicious dish for any table.

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Servings: 25-27
Cooking time: 1 hour

Recipe description

Eggplant rolls with cheese and garlic are a great savory snack, one of the. Often this appetizer is called "mother-in-law's tongue" - probably because vegetables cut into plates resemble tongues. Well, and mother-in-law - because, you know, mother-in-law has a long and sharp tongue))).

Any soft cheese is suitable for the filling: suluguni, mozzarella, feta cheese. You can even use fatty market cottage cheese or goat cheese. I don't like spicy varieties of cheese, I like soft tender cheese, to which you can add more freshly ground pepper - it will be tasty and aromatic.

Sliced ​​eggplants for this snack, as a rule, are fried in a pan, while they burn, gain a lot of oil, the smell in the kitchen is not the best, and it takes a lot of time.

I propose to bake the eggplant "tongues" on a baking sheet - this is faster, plus they turn out to be less greasy, less oil goes away, plus you don't have to stand for two hours without being distracted by the stove. The result is very tasty low-fat eggplant rolls with a wonderful spicy filling, and best of all, they are prepared quickly from the most unassuming products. You need to do a lot of them, because at the table - both at the festive and at the everyday - they fly away instantly.

To make eggplant rolls with cheese and garlic, you need:

• 3 eggplants;
• 3 medium tomatoes;
• a small bunch of dill;
• 3 boiled eggs;
• 2-3 cloves of garlic;
• salt and black pepper to taste;
• 1/2 cup mayonnaise
• 150 g of cheese;
• some vegetable oil.

Cooking in steps:

• First, we need to slice the eggplants lengthwise into thin slices or "tongues". This will require a large, wide, sharp knife. It will be difficult to cut flat plates with a thin knife, but even flat ones are needed - this is important.
• We do not remove the peel from the eggplants - this way the "tongues" for the rolls will keep their shape better. The thickness of the cut plates should be no more than 5 mm.
• Preheat the oven to 200 ° C.
• We take a large baking sheet (or two, if there are a lot of "tongues"), grease it with vegetable oil, and then lay out the chopped "tongues" in one layer.

• We also grease them on top with vegetable oil using a kitchen brush.
• Then cover the baking sheet with a rectangle of food foil, gently press it against the oiled vegetables.
• We bake in a preheated oven for about 10 minutes.
• After the indicated time, take out the baking sheet from the oven, remove the foil, turn the "tongues" over to the other side and send it to the oven for another 5 minutes - without the foil.
• We remove the finished "tongues" on a plate, and put the next batch on a baking sheet and bake according to the same scheme.
• While the eggplant tongues are baked, prepare the filling for the rolls.
• Rub the cheese on a fine throat grater.
• Rub boiled eggs on the same grater.
• Put the grated cheese with eggs in a large bowl, add finely chopped dill, chopped garlic, salt and pepper.
• We add mayonnaise - the amount depends on the softness of the cheese, but we add a little mayonnaise - just so that it ties the filling together. If for some reason you do not eat mayonnaise, replace it with sour cream with a teaspoon of mustard.
• Cut the tomatoes: cut in half, remove the stem, and then cut each half into small slices - about 8-10 slices of each tomato.

• Finally, we proceed to the formation of the eggplant rolls themselves: on each cooled "tongue" we apply a thin layer of filling (approximately, a full teaspoon with a slide of filling for one roll).
• Then we take a slice of tomato, put it on the narrow edge of the "tongue" and simply wrap it in a roll.
• Roll up all the other eggplant rolls in the same way.
• Everything! Our appetizer is ready. We put it on a dish, decorate with herbs, lightly sprinkle with freshly ground pepper on top and serve.
• Hope you enjoyed this recipe. Try this simple snack - you won't regret it.

Bon Appetit!