In summer, during the harvest of fresh vegetables, cooks have a great opportunity to experiment, preparing a lot of interesting, tasty and unique snacks. A successful result of one such experiment is eggplant rolls with cheese and garlic. The taste of the roasted vegetable is complemented by the refinement and softness of the cheese, and the piquancy of the garlic. For greater saturation, the filling is often added with mayonnaise, and sometimes nuts and other ingredients.
The process of preparing eggplant rolls with cheese and garlic, of course, takes some time, but the incredibly tasty and colorful dish that perfectly decorates both the festive table and the everyday variety is worth every minute spent.
Below we will tell you in detail how to properly prepare eggplant rolls with cheese and garlic.
Eggplants stuffed with cheese and garlic, and decorated in rolls
Ingredients:
- eggplant - 2 pieces;
- cheese hard - 100 g;
- garlic - 2 cloves;
- fresh greens - to taste;
- vegetable oil;
- mayonnaise - 100 g;
- Nuts - for decoration;
- ground pepper - to taste;
- salt - to taste.
Preparation
Eggplant washed, rid of tails and cut into longitudinal plates about three to four millimeters thick. Each strip is prisalivaem, we put in a bowl or any other convenient utensils, and we press something heavy for thirty minutes. Then wash the aubergine plates in a small amount of cold water and dry them with paper towels or napkins. This procedure is necessary in order to get rid of the bitterness and excess liquid of the vegetable.
We pour the vegetable oil on the heated frying pan and fry the eggplant from both sides to the rouge. Spread on a plate, covered with a napkin to absorb excess fat.
From the cheese passed through the grater, and through the press of garlic, mayonnaise and chopped greens, we prepare the filling, mixing all the ingredients, and put it in a spoon in the center of the fried strips. We form the rolls and lay them on the dish with a seam down, or, if desired, attaching a toothpick and then the seam should be on top.
Before serving, sprinkle the rolls with nuts and decorate with twigs of greens.
When frying the eggplant pulp absorbs a lot of fat. If you do not like this moment and want to get around it, we propose to proceed as follows: after washing in water and drying, grease the vegetable plates with vegetable oil and fry it in a dry frying pan for three to four minutes on each side. Let stand a little under the lid to soften. Thus, you will regulate the fat content of the prepared dish.
Spicy eggplant rolls with cheese, nuts, garlic and pomegranate seeds
Ingredients:
- eggplant - 2-3 pieces;
- cheese hard - 100 g;
- garlic - 3 cloves;
- branches of purple basil - 5 pcs .;
- sprigs of parsley - 5 pcs .;
- twigs of cilantro - 3 pcs .;
- olive oil - 1 tbsp. a spoon;
- walnuts - 1/3 cup;
- vegetable oil;
- mayonnaise - 50 g;
- grains of ripe pomegranate - one handful;
- hops-suneli - to taste;
- balsamic vinegar - to taste;
- ground pepper - to taste;
- salt - to taste.
Preparation
The washed aubergines are cut into plates with a thickness of four to five millimeters, salt and placed under the press for thirty minutes. Then pour in a bowl with eggplant water, lightly washed and dried with paper towels. Sprinkle each strip with vegetable oil and fry in a frying pan for three minutes on each side and
Chop the basil leaves, parsley and cilantro, walnuts, one clove of garlic in the blender, softening the process with olive oil. To the received weight we add balsamic vinegar, hops-suneli and we mix.
Hard cheese is passed through a grater, we add squeezed through the press garlic and mayonnaise.
Lubricate each strip of fried eggplant obtained with a blender mixture, impose a spoonful of cheese mass and form rolls.
We put them on a dish, sprinkle with pomegranate seeds and decorate with greens.