The eggplant season is just around the corner, which simply can not go unnoticed by fans of cooking. Try new recipes, reviving old combinations, preparing, for example, eggplant rolls with garlic.
Eggplant rolls with cheese, garlic and tomatoes
Ingredients:
- eggplant - 2 pieces;
- tomatoes in own juice - 500 g;
- marinated Bulgarian pepper - 300 g;
- onions - 1 pc .;
- goat cheese - 250 g;
- Ricotta cheese - 1/2 tbsp .;
- garlic - 5 denticles;
- Balsamic vinegar - 1 tbsp. a spoon;
- parsley;
- salt, pepper - to taste.
Preparation
The baking tray is lubricated with oil and spread on it longitudinally sliced eggplant slices. Sprinkle the vegetables with salt and pepper on both sides, then put in a preheated to 200 degrees oven for 6-7 minutes.
In a blender, we tomatish and pepper, add vinegar to the sauce and garlic through the press. In the pan, we heat the oil and fry on it onions until golden. Pour tomato sauce to the onions and simmer all over low heat for 10 minutes, without a lid to evaporate excess moisture.
In a small bowl, mix ricotta with goat cheese , add chopped greens, salt and pepper. We spread the cheese mixture on a strip of baked eggplant and roll it with a roll. Roll the rolls with sauce and return to the oven for another 15 minutes.
Serve the ready dish in a hot form, immediately after baking, without any additions.
Eggplant rolls with walnuts and garlic
Ingredients:
- eggplant - 3 pieces;
- vegetable oil;
- walnuts - 1 item;
- garlic - 2 cloves;
- red wine vinegar - 1/2 tsp;
- ground coriander - 1 teaspoon;
- salt, pepper - to taste;
- parsley.
Preparation
Eggplant my and cut into longitudinal slices. Slices sprinkle with salt and leave for 30 minutes. We dip the eggplant slices with a towel and fry them until golden in a frying pan with vegetable oil. Fried eggplants are spread on a paper towel to absorb excess fat.
Using a blender, crush the nuts into a crumb with garlic and greens. Add to the mixture 6 tablespoons of water and beat again, so that the crumb has a pasty consistency. We fill the nut stuffing with vinegar, salt and pepper.
We distribute the nut paste on the surface of the eggplant strips. Fold the eggplant roll. We serve rolls of aubergines with nuts and garlic to the table in the company of fresh greens and pomegranate seeds.
Eggplant rolls with cheese and garlic
Ingredients:
- eggplant - 3 pieces;
- olive oil - 3 tbsp. spoons;
- salt - to taste;
- cream cheese - 200 g;
- hard cheese - 150 g;
- garlic - 2-3 cloves;
- tomatoes - 2 pieces;
- parsley;
- salt, pepper - to taste.
Preparation
Oven reheat to 200 degrees. Cut the eggplant with thin ribbons along, grease the ribbon with oil and put it on a baking tray. Sprinkle the eggplant with salt and cook for 8-10 minutes. As an alternative, eggplant slices can not be baked, but quickly
While the eggplant is preparing, we rub the hard cheese on a fine grater and mix it with cream cheese and skewered garlic through the press. We cut the tomatoes into small pieces. Chop the parsley and add it to the cheese mixture.
In the center of the fried eggplant strip, put a spoonful of cheese mixture and a bar of tomato. turn off all the rolls and serve to the table in a hot or chilled form, sprinkling with fresh herbs. To taste in a cheese stuffing it is also possible to add chopped nuts or hot peppers, as well as pickled Bulgarian pepper or a little mayonnaise, instead of cream cheese.