Eggplants are the best for making all kinds of interesting snacks. Their taste is perfectly combined with all products, which opens up the widest possibilities for experiments.
Below, we will tell you how to prepare eggplant rolls, and you, based on the proposed recipes, can change them to your taste.
Eggplant rolls in Georgian with cheese, garlic and walnuts
Ingredients:
- eggplant - 750 g;
- hard cheese - 120 g;
- garlic - 3-4 teeth;
- fresh violet basil - 1 small bunch;
- fresh parsley - 1 small bunch;
- Fresh green coriander - 0.5 pencil;
- olive oil - 20 ml;
- walnuts - 75 g;
- mayonnaise - 65 g;
- pomegranate seeds - one handful;
- seasoning hops-suneli - to taste;
- vinegar balsamic - to taste;
- black ground pepper - to taste;
- salt - to taste.
- vegetable oil for frying.
Preparation
Eggplants washed, wiped dry, rid of the stems and cut into oblong plates about five millimeters in thickness. Sdabrivaem vegetable slices generously with salt, press down the load and let stand at room temperature for thirty minutes. Then rinse the eggplants under running water, we dip them from moisture, grease the surface of the eggplant slices with vegetable oil and fry in a heated frying pan for about three minutes on each side. Grind in any convenient way the greens of coriander, basil and parsley, we also add one extruded clove of garlic, crushed walnuts and olive oil. A good mix of mass, a little rubbing, with a blender a little punching the mixture with it. Now we season the mass with balsamic vinegar and hops-suneli and mix.
Grinded a fine grater hard cheese mixed with mayonnaise and pre-cleaned and squeezed through the press garlic and proceed to the design of rolls.
Each strip of fried eggplants is first blended with a nut mixture over the entire length, we put cheese stuffing in the center and roll the product with a roll. We put the finished rolls on the dish with a seam down, decorate with pomegranate seeds and greens and can serve.
Eggplant rolls with minced meat and tomatoes in the oven
Ingredients:
- eggplant - 550 g;
- minced meat - 200 g;
- rice cereal - 130 g;
- onion - 150 g;
- garlic - 3 teeth;
- fresh tomatoes - 200 g;
- basil - 1 bunch;
- cheese hard - 120 g;
- black ground pepper - to taste;
- salt - to taste.
- breadcrumbs;
- vegetable oil for frying.
Preparation
The washed eggplants are cut into longitudinal plates with a thickness of five millimeters. We rub them all over the surface with salt, put them in a bowl and let them stand for thirty minutes and give the juice. At the same time, we prepare the filling for eggplant rolls. We put the rice in salted water, and when the rice becomes soft, we throw it back in a colander, rinse it and let it drain.
We clean and shred a little onions, squeeze garlic through the press, mix it with minced meat and fry it in a heated frying pan with refined oil until it is ready. Season with salt, ground
Eggplant slices are dried with napkins, we put in the center of each prepared stuffing, we lay out mugs of tomatoes, we curl up in the form of a roll and fasten with the help of a toothpick. We put the products in an oily form for baking, we rub it with grated cheese and breadcrumbs and send it to a preheated oven for 195 degrees for fifteen minutes.