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

How to make eggplant rolls

If you want to learn more about how to prepare eggplant rolls, then read the main steps in creating such a dish. The first is the selection and pre-processing of the blue ones themselves. Medium fruits with a dense structure are suitable. The tail should not be dry and the peel should not be damaged. The process of preliminary preparation of the little blue ones is as follows:

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

Filling

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 - these are just some 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 cheese - feta, curd, hard, sausage or processed. Meat is often replaced with liver. Rolls from... You can use mayonnaise, sour cream or sauces to fill the filling.

Recipes for eggplant rolls with different fillings

This appetizer would be appropriate on any holiday table, be it an office buffet or New Year or Birthday. It is accessible, because eggplants can be bought at any time of the year, and even frozen fruits are suitable. You only need 1-2 fruits to prepare a snack for a whole company. They will help you with this popular recipes eggplant rolls with with different fillings.

With cheese

  • Cooking time: 40 minutes.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 127 kcal.
  • Cuisine: Russian.

Nobility, piquancy, bright color and taste - all this is about the recipe for eggplant rolls with cheese. By this recipe they are prepared with the addition of tomatoes and garlic. These products go well with eggplants and cheese. The latter is better to take the hard variety, but if you like processed or sausage, then don’t be afraid to make these 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. Wash all vegetables and dry. Next, cut the main one into plates, the thickness of which should not exceed 0.5 cm.
  2. Sprinkle the workpieces with salt, leave for 10 minutes so that they release the juice, then rinse and dry again.
  3. Heat the oil in a frying pan and fry the slices until nice golden crust.
  4. Grind the cheese, pass the garlic through a press, finely chop the herbs, and cut the tomatoes into cubes.
  5. Then mix it all, season with mayonnaise, salt and pepper.
  6. Place the resulting filling on fried plates, then wrap each one with a roll and let cool.

With cheese and garlic

  • Number of servings: 16 persons.
  • Calorie content of the dish: 112 kcal.
  • Purpose: for a holiday table / snack.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Another option for a delicious treat is. Although tomatoes are not used here, taste qualities This doesn't make the dishes any worse. It turns out a little spicier due to garlic, the amount of which can be adjusted at your discretion. Herbs – dill, parsley, basil – add a special aroma and freshness to the appetizer.

Ingredients:

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

Cooking method:

  1. First of all, rinse the main vegetable again, wipe it with a towel, then cut the fruit lengthwise into thin slices.
  2. Sprinkle the pieces with salt, leave them for 15 minutes, then rinse thoroughly with water, dry and fry in oil on both sides.
  3. Wash the greens, chop finely, and grate the garlic along with the cheese. Season these products with mayonnaise, salt and mix.
  4. Grease the eggplant slices with the mixture and roll them up.

With walnuts

  • Cooking time: 1 hour.
  • Number of servings: 20 persons.
  • Calorie content of the dish: 219 kcal.
  • Purpose: for a holiday table / snack.
  • Cuisine: Georgian.
  • Difficulty of preparation: medium.

If you're looking for new and unusual food combinations, try eggplant rolls with walnuts. The idea of ​​mixing such ingredients belongs to Georgian cuisine. This combination has been used for a long time. Other peoples brought Georgian recipe something new, so there are a lot of options for such a snack with nuts. One of them additionally contains carrots.

Ingredients:

  • hops-suneli, ground black pepper, curry – 1 tsp. dry mixture;
  • eggplants – 5 pcs.;
  • vegetable oil – 0.5 cups;
  • fresh herbs – 30 g;
  • mayonnaise, salt - to taste;
  • carrots – 1 pc.;
  • walnuts – 300 g.

Cooking method:

  1. Prepare vegetables - peel and rinse. Cut the blue ones lengthwise into slices, and chop the carrots using a grater.
  2. Fry the eggplants until nicely browned. At this time, peel the nuts and chop them in any way that is convenient for you.
  3. Add spices, salt, mayonnaise to the carrots. Then add chopped nuts and mix.
  4. Grease the fried eggplant plates with the resulting carrot filling, then wrap each one with a roll.

In Georgian

  • Cooking time: 1 hour.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 204 kcal.
  • Purpose: for a holiday table / snack / lunch / dinner.
  • Cuisine: Georgian.
  • Difficulty of preparation: medium.

Georgian eggplant rolls have a mild taste with spicy notes. Unlike simple recipe with walnuts they have a twist. To prepare the filling, a whole mixture of spices and additives is used. Adjika gives it a special taste. Combined with garlic, it makes the appetizer spicy. It is better not to take more than two cloves, because the composition also contains 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 lengthwise into long strips about 0.5 cm thick.
  2. Transfer the preparations 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 napkins to drain excess fat.
  4. Sauté chopped onion in a frying pan with a lid.
  5. Using a blender, grind the mixture of garlic with nuts, adjika, water, spices and vinegar into a paste. Fried onions will also be added here.
  6. Grease each plate with the resulting filling and roll it up.
  7. Finally, place the eggplant rolls on a flat plate and serve with fresh herbs.

With tomatoes and garlic

  • Cooking time: 50 minutes.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 127 kcal.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

They are also distinguished by a harmonious combination of products. The appetizer turns out very colorful and aromatic. Garlic gives it a spicy kick, while tomato refreshes it and brings even more summer notes. The dish becomes filling thanks to the cheese and boiled eggs. All these ingredients become softer under mayonnaise, but the taste of each is still well felt. Another feature of the recipe is that the blue ones are not fried, but baked. This way they turn out less fatty and retain more of their nutrients.

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;
  • eggplants – 4 pcs.

Cooking method:

  1. Dissolve clean, dry blue ones into slices about 4-5 mm thick, place 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 the cheese with the eggs, squeeze the garlic into them through a press, season with mayonnaise and mix.
  4. Wash the tomatoes, pat dry with paper napkins or a towel, and then cut into long slices.
  5. Grease the eggplant slices first. cheese filling. Next, put a tomato slice on each one and then roll it up into a roll.

With carrots and garlic

  • Cooking time: 45 minutes.
  • Number of servings: 12 persons.
  • Calorie content of the dish: 114 kcal.
  • Purpose: for a holiday table / snack / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Eggplant rolls with carrots and garlic represent another interesting and unusual “neighborhood” of products. The appetizer is very different spicy taste. All thanks. Garlic complements it and makes the dish even spicier, so you shouldn’t take more than one head. In addition to these ingredients, you will need mayonnaise, salt and oil. Thanks to such a small set of ingredients, the dish is considered 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. Again, cut the clean, dry blue ones lengthwise into thin slices. Pour them over, and after 10 minutes blot them with paper napkins.
  3. Fry the pieces in oil until golden brown, then brush each one with garlic mayonnaise.
  4. Next, place a little on the edge Korean carrots and roll it up.

With Chiken

  • Number of servings: 20 persons.
  • Calorie content of the dish: 113 kcal.
  • Purpose: for a holiday table / snack / dinner.
  • Cuisine: Russian.

Rolls from are a more satisfying treat, because they contain meat. You can take any part of the carcass, but it will be more convenient with fillet. In other cases, you will have to separate the meat from the bones. In addition, fillet is considered the most tender and delicious part of the chicken. Various ingredients are added to the filling, but most often cheese and vegetables, such as tomatoes.

Ingredients:

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

Cooking method:

  1. First wash and dry the blue ones, and then cut them into longitudinal slices.
  2. Sprinkle the workpieces with salt, and after a quarter of an hour, blot them with paper napkins and fry them in oil.
  3. Wash the fillet too, let it dry, then cut into pieces. Fry the chicken in a separate pan, after which you can mix it with grated cheese and chopped tomatoes.
  4. Place the eggplant slices on paper napkins, then place a tablespoon of filling on each and roll up.

With garlic

  • Cooking time: 30 minutes.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 118 kcal.
  • Purpose: for a holiday table / snack / for dinner / for a quick fix.
  • Cuisine: Russian.
  • Difficulty of preparation: easy.

Eggplant rolls with garlic are very simple filling. Additionally, the composition includes only mayonnaise. For this reason, the cooking time for the filling is significantly reduced. It turns out that this is how I make rolls with eggplants - just grease the plates with garlic mayonnaise and roll them with the spread side inward. Easy, tasty and fast - try it yourself.

Ingredients:

  • vegetable oil - a little for frying;
  • parsley - a couple of sprigs for decoration;
  • medium eggplants – 5 pcs.;
  • garlic – 3 cloves;
  • flour – 0.5 tbsp;
  • mayonnaise – 6 tbsp;
  • salt - to your taste.

Cooking method:

  1. First, rinse the blue ones thoroughly, and only then cut them lengthwise into slices.
  2. Sprinkle salt on top of the workpiece, leave the juice to release for 10 minutes, then wash and blot with napkins.
  3. Dip each strip in flour, then fry on each side until crispy.
  4. At this time, pass the garlic through a press and season with mayonnaise.
  5. Distribute the resulting filling along one side of each of the eggplant strips, then roll them up.
  6. Place on a plate and garnish with parsley sprigs.

With mushrooms

  • Cooking time: 1 hour.
  • Number of servings: 10 persons.
  • Calorie content of the dish: 219 kcal.
  • Purpose: for a holiday table / snack / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Eggplant rolls with mushrooms are recommended even 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, you can eat rolls made from them and blue ones without fear of gaining weight. Although you shouldn’t get too carried away, because after frying the products become more fatty.

Ingredients:

  • smoked chicken– 100 g;
  • eggplants – 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 lengthwise into slices.
  2. Separately, fry the vegetables in oil until golden brown. After a couple of minutes, add the mushrooms to the onion, then mix them with the chicken and add salt.
  3. Place a tablespoon on each eggplant slice. mushroom filling and wrap it in a roll.

With cottage cheese

  • Cooking time: 30 minutes.
  • Number of servings: 9 persons.
  • Calorie content of the dish: 219 kcal.
  • Purpose: for a holiday table / snack / dinner.
  • Cuisine: Russian.
  • Difficulty of preparation: medium.

Eggplant rolls with cottage cheese are satisfying, but at the same time dietary. This 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 quantity. If the cottage cheese is too wet, then you need to add very little sour cream. The filling itself is salty, so you shouldn’t add salt to the blue ones either.

Ingredients:

  • salt, pepper - to taste;
  • eggplants – 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 thoroughly, dry them, cut lengthwise into not very thin slices. Fry them in oil until golden brown.
  2. Wash the greens too, then chop finely.
  3. Grate the cheese and mix with cottage cheese. Add chopped herbs, sour cream, pepper, salt and stir everything.
  4. Next, squeeze the garlic into the filling. It should be thick and uniform.
  5. Place a little filling on the fried plates and roll them up.

Video

Eggplant rolls are delicious and quite simple snack. Oblong vegetables are very convenient to cut into long strips that are shaped like tongues. Once cooked, eggplants become very flexible. This allows you to wrap almost any filling in them.

Which eggplants to choose

Eggplants are usually not peeled before making rolls. It is worth noting that the skin of vegetables is strong and allows them to maintain their shape. To prepare eggplant rolls, you need to choose vegetables that look like an airship. Their shape is both round and oblong. These eggplants are much more convenient to cut into strips. The thickness of each slice should be between 5 and 6 millimeters. If the strip is thinner, it will simply dry out and then break. And if it’s thicker, it will be difficult to roll the roll.

Appetizer with cheese filling

Eggplants are very easy to prepare. This is an ideal snack for those who want to treat themselves to a tasty, but not too high-calorie dish. To prepare the rolls you need:

  1. Three eggplants.
  2. 60 grams of cheese, preferably cream cheese.
  3. 5 grams of garlic.
  4. 3 grams of dill.
  5. 3 grams of green onions.
  6. 30 grams of tomato.
  7. Salt and cream - to taste.

Cooking process

Eggplant rolls with cheese and garlic have an original and piquant taste. Many people will like this snack. You should start cooking with the filling. The garlic should be peeled and then chopped. You should also chop the greens. You need to add chopped garlic to the cheese. The components must be mixed well. Add chopped herbs to the resulting mixture and mix again. If the filling turns out to be thick enough, you can dilute it. To do this, you need to add a little cream to the composition.

Now you can prepare the eggplants. Vegetables should be cut into slices, salted a little and left in this position for about 10 minutes. After this, the eggplants should be lightly fried in a frying pan with the addition of vegetable oil. The plates should turn golden.

Ready eggplants should be spread with the prepared filling. The onion needs to be peeled and cut large pieces, and tomatoes - into cubes. Place a piece of tomato and onion on top of the cheese mass. You can add a little greenery. After this, roll the rolls. That's it, the appetizer is ready. You can serve eggplant rolls with cheese with a side dish of potatoes. This dish is prepared very quickly. Therefore, it can help out if unexpected guests appear on the doorstep.

Eggplant rolls with walnuts

To prepare this snack you will need:

  1. Three eggplants.
  2. 50 grams of walnuts.
  3. A few cloves of garlic.
  4. ½ tomato.
  5. Greens for decoration.
  6. Salt.

Cooking steps

To make eggplant rolls with nuts, you should carefully prepare all the ingredients. The final result depends on this. First you need to take care of the eggplants. There is no need to clean them. You can immediately cut into strips, add salt, and then leave for 10 minutes. After this, the slices should be squeezed out, rinsed well, and then dried. Heat the vegetable oil in a frying pan and place the prepared eggplants in it. The strips must be fried on both sides until golden brown. It is better to place the finished slices on paper napkins to remove any remaining oil.

Now you can prepare the filling. Garlic and walnuts must be peeled. It is better to chop the tomatoes finely. Nuts should be crushed using a food processor or blender. Garlic must be passed through a press. All components must be mixed until smooth.

Place the filling on the prepared eggplant slices. After this, the slices should be rolled into rolls. Place the finished appetizer on a separate dish. Eggplant rolls with garlic and nuts can be decorated by sprinkling with chopped herbs.

with tomatoes

To make eggplant rolls, you will need:

  1. 800 grams eggplant.
  2. 100 grams of dill.
  3. One chicken egg.
  4. 60 milliliters of vegetable oil.
  5. 200 grams tomatoes.
  6. 4 cloves of garlic.
  7. Salt.

How to cook

Young eggplants should be cut into strips no more than 2 centimeters thick. The slices should be placed for 30 minutes in salt water. The greens must be finely chopped, the tomatoes cut into slices, and the egg gently beaten.

The garlic should be peeled and chopped very finely. After this, the product must be mixed with chopped dill and add a little salt. The eggplant slices should be removed from the brine and dried. After this, the strips need to be fried until golden brown on both sides. vegetable oil first dipped in egg. For each slice of eggplant, place a piece of tomato, a spoonful of dill-garlic mixture, and then roll it up. The finished snack should be placed in a cold place for one hour. Eggplant rolls with tomatoes and garlic are ready. All that remains is to bring them to the table.

with minced meat

To prepare eggplant you will need:

  1. Two eggplants.
  2. Vegetable oil.
  3. Salt.
  4. 500 grams of minced meat.
  5. One head of onion.
  6. Three cloves of garlic.
  7. One egg.
  8. Three tomatoes.
  9. Cilantro.
  10. Pepper.
  11. A few tablespoons of tomato paste.

Cooking method

Anyone can make eggplant rolls with minced meat. The main thing is to maintain consistency. First you need to prepare the vegetables. Cut the eggplants lengthwise into thin strips and fry in vegetable oil until golden brown.

Now you can prepare the filling. To do this you need to peel the garlic and onion. The products should be thoroughly chopped and placed in chopped meat. You also need to add egg, pepper, salt and cilantro to the composition. All products must be mixed well by hand. This will make the mass more homogeneous.

Prepared eggplant slices should be placed crosswise in several pieces. Where the strips intersect, you need to lay out the prepared minced meat. Now you need to wrap the roll. To do this, you need to first lift the edges of the bottom slice, and then the top. The end result should be something like an envelope. To prevent the roll from unrolling, the raised edges can be secured with a wooden toothpick.

The rolled rolls should be placed on a baking sheet. Tomatoes need to be grated. It is better to mix tomato paste with water. A glass of liquid will be enough. Mix the resulting juice with chopped tomatoes. You need to add a little pepper and salt to the resulting composition. Pour the prepared sauce over the eggplant rolls and place in an oven preheated to 180°C. This appetizer is baked for half an hour.

Summer provides a unique opportunity to prepare a wide variety of vegetable snacks, for example, the beloved eggplant rolls. The good thing about eggplant rolls is that they have a lot of cooking options, so you can change the filling for the rolls based on personal preferences, the tastes of others, or the availability of certain products on hand.

Despite the simplicity and speed of their preparation, eggplant rolls are a very tasty and very filling appetizer that is suitable for both an everyday meal and a magnificent feast. The versatility of these rolls makes them suitable for any occasion, be it a birthday, a wedding or a formal buffet. Another undoubted advantage of this dish is that it can be prepared in several variations at once, which is especially important when many guests gather at the table: for example, you can make a dietary version of the snack for those losing weight, add more cheese to the filling for cheese lovers, and The filling for children's rolls is less hot spices and garlic, while lovers of spicy foods will like the Korean eggplant rolls with carrots. This assorted eggplant will undoubtedly become a real culinary hit, causing delight among those around you.

Before preparing the rolls, the eggplants should be washed, the tails trimmed and cut into long slices lengthwise. The thickness of the plates should be about 0.5-0.7 cm. Do not cut the eggplants into too thick slices, as they will not be able to fry well, but beautiful shape you will have to forget the rolls. Also, you should not make the eggplant slices too thin, as they may tear after frying, which will also not add beauty to the dish. If you are using older eggplants, there is a chance that they may taste bitter, so after cutting, you need to sprinkle them generously with salt and leave for 20-30 minutes to separate the liquid. Eggplants fried in oil on both sides should be placed on paper towels to allow excess oil to drain. If you go to cook dietary option eggplant rolls, instead of frying in oil, fry the eggplants on the grill or bake in the oven, and replace the mayonnaise that is usually used in such rolls with sour cream, regular yogurt, curd cheese, or use a mixture of equal proportions of mayonnaise and sour cream.

The filling options for eggplant rolls are not limited by anything except your imagination, but traditionally, ingredients that go well with eggplant are used to fill the rolls, for example, cheese, fried mushrooms, tomatoes, garlic, walnuts, minced meat, Korean carrots and ham. When applying the filling to the eggplant slices, leave a few centimeters on the edge - this will make it easier to roll them up. Twisted rolls can be secured with toothpicks or beautiful skewers, which will add sophistication to the dish.

Thanks to its high nutritional value and the excellent taste of the delicious eggplant rolls will not leave anyone indifferent. Use our recipes and see for yourself!

Eggplant rolls with cheese and tomatoes

Ingredients:
3 eggplants,
2 tomatoes
150 g cheese,
3-4 cloves of garlic,
1/2 bunch of dill or parsley,
vegetable oil,
mayonnaise,

Preparation:
Cut the eggplants into long slices, add salt and leave for 15-20 minutes, then drain the resulting liquid. Fry the eggplants in vegetable oil on both sides and place on paper towels to remove excess fat. Mix finely chopped tomatoes with finely grated cheese, pressed garlic and chopped herbs. Season with salt and pepper to taste, then evenly distribute the filling onto the eggplant slices and roll into rolls.

Eggplant rolls with fried mushrooms

Ingredients:
2 eggplants,
200 g champignons,
1 onion,
2-3 cloves of garlic,
2 tablespoons mayonnaise,
vegetable oil,
salt and spices to taste.

Preparation:
Cut the eggplants into slices lengthwise and, after adding salt, fry in vegetable oil until golden brown. Fry the onion, cut into half rings, in vegetable oil until soft and add the chopped champignons. Cook for about 3-4 minutes. Place the mushroom mixture in a bowl, cool and mix with mayonnaise. Add pressed garlic to the mixture. Salt and season with spices to taste. Mix well, spread the filling in a thin layer on the eggplant slices and roll into rolls.

Eggplant rolls with cottage cheese and herbs

Ingredients:
2 eggplants,
100-130 g cottage cheese,
2 tablespoons sour cream,
2-3 cloves of garlic,
1/2 bunch of greens,
vegetable oil,
salt and spices to taste.

Preparation:
Cut the eggplants into thin slices, add salt and fry in vegetable oil until golden brown or bake in the oven on a baking sheet, after greasing their surface with oil. Place the cottage cheese in a bowl and grind it with sour cream. Add garlic passed through a press and chopped herbs. Salt and add spices to taste. Place 1-2 teaspoons of filling on each eggplant slice, distribute evenly and roll up. Decorate the rolls with herbs and serve.

Eggplant rolls with bell peppers and walnuts

Ingredients:
2 eggplants,
1 bell pepper,
1 onion,
30-40 g walnuts,
3-4 sprigs of parsley or cilantro,
2 cloves of garlic,
1 tablespoon lemon juice,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Cut the eggplants into slices and place in one layer on a baking sheet greased with oil. Using a pastry brush, brush the surface of the eggplant with oil. Bake in an oven preheated at 200 degrees for 10 to 15 minutes until golden brown, turning the eggplants after 5-7 minutes. Heat vegetable oil in a frying pan and add chopped bell peppers and onions. Fry the vegetables until soft, then grind them together with walnuts, garlic and herbs using a blender to a paste-like consistency. Add salt and pepper to taste. Coat the eggplant slices with the filling and wrap the rolls, securing them with toothpicks or skewers. Garnish the appetizer with parsley or cilantro leaves and serve.

Eggplant rolls with ham and cheese

Ingredients:
2-3 eggplants,
100 g ham,
100 g cheese,
2-3 cloves of garlic,
2 tablespoons mayonnaise,
basil leaves for decoration,
vegetable oil,
salt to taste.

Preparation:
Bake or fry eggplants, cut into long slices and salted, using vegetable oil. Cut the ham into small cubes and mix with finely grated cheese, garlic and mayonnaise passed through a press. Add salt if necessary. Place the resulting filling on the eggplant slices and wrap the rolls. Secure the rolls with toothpicks or skewers, garnish with basil leaves and serve.

Ingredients:
2 eggplants,
150 g Korean carrots,
70 g cream cheese,
2 cloves of garlic,
4-5 sprigs of parsley,
vegetable oil,
salt to taste.

Preparation:
Cut the eggplants into slices, add salt and fry in vegetable oil until cooked. Drain on paper towels and let cool. Mix cream cheese with garlic passed through a press and chopped herbs. Brush each eggplant slice with the cream mixture and place some Korean carrots on one edge. Roll the slices into rolls and serve, garnished with parsley.

Baked eggplant rolls with minced meat

Ingredients:
2 eggplants,
300 g meat,
1 onion,
70 g cheese,
2-3 cloves of garlic,
butter,
salt and spices to taste.

Preparation:
Cut the eggplants into long slices and add salt. Grind the meat together with the onion and garlic through a meat grinder. Salt the finished minced meat and season with spices to taste. Mix well. Place a small amount of minced meat on one edge of each eggplant slice and roll it into a roll, securing with a toothpick. Place the rolls in a greased baking dish. Place small pieces on top butter, cover the pan with foil and place the pan in an oven preheated to 200 degrees. Bake for 15 minutes, then remove the foil and bake for about 10 minutes until golden brown. Sprinkle the rolls with grated cheese and after a few minutes remove from the oven.

Eggplant rolls will undoubtedly decorate the holiday table and add zest to your everyday meal. Don’t be afraid to experiment with fillings and perhaps this appetizer will become your signature dish. Bon appetit!

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How to cut thin slices of eggplant

We need long slices no thicker than 0.5 cm. The ideal is 0.2-0.3 cm.

We do not cut the skin off the blue ones. It gives the texture a nice contrast.

A sharp knife or a regular vegetable peeler, often called a peeler, will help.

Remove the stalk, going slightly into the pulp. It is in this part of the vegetable that possible excess nitrates accumulate.

  • How to work with a knife. We place the vegetable on a flat platform from the cut of the stalk and carefully cut it into plates 0.3-0.5 cm thick.
  • Making roll wrappers is even easier with a peeler. We fix the vegetable on the board, holding it by the edge. We press down the peeler well and cut off the strip with a smooth movement.

Do you want stripes of approximately the same width? Choose the most slender vegetables. At the time of buying take into account the signs of technical maturity of eggplants. Such vegetables are safe in terms of corned beef concentration, meaty and juicy. Length 15-17 cm, heavy. Each vegetable contains about 200 grams. When cut, the color is milky white or cream. There are no large brown seeds or voids in the pulp.

Preparing twists from fried slices

We need:

  • Eggplants - 2 pcs. medium size
  • Granular cottage cheese (without sourness) - 150-200 g
  • Garlic - 3-4 cloves (or to taste)
  • Nuts (any, to taste) - 2 tbsp. spoons (chopped randomly)
  • Greens - to taste. Dill is universal (finely chopped).
  • Sour cream or mayonnaise - 1 tbsp. spoon
  • As well as any additives from the toppings listed below in the photo chart.

Cooking time - 40-50 minutes.

1) Prepare the plates with frying in a frying pan.

If the blues are slightly overripe, remove any unnecessary corned beef using coarse rock salt. Sprinkle sliced ​​slices with salt and let stand for 20-30 minutes. Rinse off any excess juice and dry with a towel.


It is not at all a dietary property of the blue ones to absorb a lot of fat, especially when frying in a frying pan.

How to avoid excessive fat content in a dish?

Before frying, grease the already sliced ​​blue ones with a thin layer of oil and let them sit for 3-5 minutes. A great helper is a silicone brush.


Place the plates in a dry, heated frying pan and fry on both sides for about 3-4 minutes over moderate heat. Our goal is a soft but pliable piece. If you have a grill pan, use it! Spectacular stripes will decorate the twist.


2) Mix the filling and wrap the rolls.

How to twist it beautifully?

Mix the filling well and place it on one edge of the wrapper. Pressing the minced meat from the edges and slightly compacting it, but without pressing, roll the vegetable piece into a roll. Fix with a toothpick, piercing the roll right through.



The filling options are amazingly varied. Almost everything can be made friends with cheese and garlic. Yes and main character can be very different - from grainy cottage cheese to solid hard varieties.

Chop the garlic to your taste, but be sure to finely chop it. Press or dice. The more hot the component, the fattier the cheese. For guests whose taste you don't know, limit it to mild spiciness. And be sure to try the mixture before putting it into rolls!

By the way, you can place the milk mass not only in the center of the twist, as in the photo above. Distribute the mixture over the slice, like butter on a sandwich. Picturesque and fresh!


TOP 9 fillings with cheese for awesome rolls

Our version of the hit parade. Do you know how to prepare other fillings? Share in the comments below the article!

  1. Fat cottage cheese, herbs, garlic, a drop of sour cream or mayonnaise, nut crumbs. It’s tastier to chop nuts with a knife to create pieces of different sizes. If on a blender, then without fanaticism, not “to dust”.
  2. Grated processed cheese, garlic, pieces bell pepper, paprika. Cut the pepper into very small cubes, take red paprika. Three cheeses on a coarse grater, keeping a piece in the freezer in advance. This makes the job easier.
  3. Cottage cheese or cheese, dill and finely chopped Korean carrots.
  4. Hard cheese (Dutch, Russian), hard-boiled egg, garlic, a drop of sour cream or mayonnaise and your favorite spices. Three cheese and eggs on a fine grater. Finely chopped traditional green stuff wouldn't hurt.
  5. Processed cheese, a small cube of ham and pickled cucumbers without peel, just a little garlic flakes and a drop of mayonnaise if the fat content of the cheese was not enough.
  6. Mash the grainy low-fat cottage cheese well with a fork and combine with fried vegetables. Small cube of onion, bell pepper and garlic cloves. Watch the fat during frying: not too much! First, transfer the filling from the pan onto a couple of napkins to absorb excess fat. For homogeneity, you can add the yolk of a boiled egg.
  7. Crab sticks, boiled eggs, hard cheese, dill, spicy clove and mayonnaise. We chop the sticks finely, three cheese and eggs, burning a colleague through a press, dill with a knife.
  8. Cottage cheese, raisins, garlic, sour cream or mayonnaise and the most spicy herbs of your choice (mint, basil, rosemary). You can add a pinch of cardamom and nut crumbs. Main secret success - chop the greens well and rinse the raisins, which we add whole to the filling.
  9. In addition to raisins, we undoubtedly take pieces of dried apricots and prunes in company with nuts, as well as sliced ​​seasonal fruits that hold their shape well. For example, nectarine or Hungarian plum. Remove the skin with a peeler and cut into small cubes. Nekratin is excellent in the form of long straws of medium thickness. We place 3-4 strips as a core, surrounded by a smooth milk filling with a pinch of cinnamon and lemon zest. The taste attracts and surprises, but does not shock. Everyone likes it!

The best photos and super ideas! Your inspiration is here!

The emphasis is on the topping. It is appropriate to decorate the twist with the same ingredients as in the filling, but in full size. Walnut halves, almonds, raisins, red ring crab stick, a washed leaf, a sprig of parsley, a cube of pepper or cucumber.


It’s not a sin to look for new contrasts: green pea, red beans, corn and pomegranate grains.


Sprinkling with shavings- egg yolk, nuts, protein/cottage cheese/cheese with herbs.

"Kashcheevo's heart." When rolling the roll, we can put a thin layer of filling along the entire length, and place a small hard piece of one of the ingredients on one edge. A long block of cheese, a rolled up leaf of wild garlic, a thin strip of sweet pepper, a block of tomato or fresh cucumber.


A non-trivial core with a bright character- a slice of smoked herring, salted red fish, a block of ham sausage, a piece of fried brisket with spices. The main thing is that the rest of the minced meat - the spread - is as homogeneous as possible, with a neutral milky taste and a light garlic note.



With tomatoes. What do you think of the idea in the photo below? Place a large circle of tomato and add only half of the roll with a delicate sauce to it. A colorful solution with a cheeky toothpick in the center.


Add color to the cheese mixture. Among restaurant servings that are easy to replicate at home, colored cottage cheese and processed cheese look impressive. Natural dyes from beet juice, carrots, spinach and blueberries for pink, yellow, green and blue.



Dip in spicy sauce. Interesting options can be made when serving the dish. For example, pour a spicy sauce over the rolls. Among them great choice- delicate ketchup, tkemali or. Beautiful and delicious for the season!


Bake whole, sprinkled with cheese. Place in the oven (5-10 minutes, 180-200 degrees Celsius). Serve the dish hot.


Double wrap. And what a juicy exclusive twist you get from two summer favorites at once. We simply place an ultra-thin plate on a thicker zucchini colleague and compete with the best restaurant samples! A similar sensation was achieved for blue and bacon rolls.



If you are not too lazy to tinker with baked peppers, then make friends with the little blue ones too.



Ideal for baking in the oven and a very simple option: eggplant plate and a thin slice of Dutch cheese. Place the rolls in any tomato sauce with a hint of garlic and heat in the oven at 180-200 degrees for up to 10 minutes.


Preparing rolls from baked plates

Cooking time - 40-60 minutes.

1) Prepare the plates for baking in the oven on a baking sheet.

You can simply grease the slices with oil and put them in the oven. Bake at 180-200 degrees Celsius for about 20 minutes. Convenient to place on foil or parchment. For an ideal result, turn the pieces over halfway through baking.

If you place the pan under the grill, the time will decrease to 10-15 minutes. Attention! Be sure to turn over.


Chefs secret.

  • To make eggplants as juicy as possible, but not greasy, you should saturate the fleshy pulp with moisture and close the pores. Advance preparation is required - up to 30 minutes. Soak the plates in salt water. 1 level tablespoon of salt per 1 liter of water room temperature. We dip the slices and press them down with a plate that is slightly smaller than a bowl. After 25-30 minutes, take out the plates and dry them in a towel. Now you can bake. Less fat will be absorbed, but the pulp will not dry out.

2) Mix the filling and make twists.

The choice of filling is unlimited. Of course, the cheese texture with garlic aroma will welcome any experiment. But don't forget about other options. All rolls in vegetable wrapping are an excellent springboard for creativity.

It seems like obvious solutions, made from available products, quick to prepare, but what delicious looking beauties in the photo! Whether you're a beginner or experienced cook, according to our step by step recipes Eggplant rolls with cheese and garlic always turn out great!


For those who are tired of canning regular salads, we suggest making eggplant rolls for the winter. This dish will serve as both an appetizer and a regular addition to any side dish. This deliciousness is eaten in a matter of minutes, so cook more. The filling in the jar can serve as own juice, isolated during the process of sterilizing them with their contents, or it could be a tomato. In any case, the provisions will be stored for a long time, the main thing is to follow all the steps, based on recipes with photos of eggplant rolls.

Preparing the main component - eggplant

Eggplants should be moderately elastic: not soft so that they do not fall apart during processing, and not too tight so that they can be soaked in auxiliary ingredients and filling. The thickness of the slices cut lengthwise usually ranges from 0.5-0.8 cm. These vegetables have a certain natural bitterness, which should be eliminated, otherwise the dish will lose all its charm. Therefore, after slicing, the little blue ones are immersed in a deep bowl mixed with salt, which helps to release that very bitterness. Leave in this state for several hours, often two hours. If your little blue ones are overripe, then it is better to increase the time. After the specified time has passed, remove the eggplants, drain the unnecessary liquid and begin the frying procedure. Further steps according to the recipe.


Eggplant rolls with carrot filling for the winter

Eggplant provisions in the form of rolls for the winter take only 40 minutes to prepare. For such a snack you will need 1 kilogram of blueberries (eggplant). The carrot filling consists of 0.4 kilograms of carrots and is prepared according to the Korean principle. Therefore, it is worth preparing seasoning for Korean carrots, which you will use only 2 teaspoons. The filling will be filled with piquantness by 6 cloves of garlic, 20 grams of vinegar and 100 grams of sunflower oil, salt to taste.

Preparation:


You should not immediately pour vinegar into boiling oil, as this may cause an explosion.

Eggplant rolls stuffed with carrots, onions and peppers for the winter

A description of how to prepare eggplant rolls with the addition of carrots and sweet peppers can help you create such extraordinary food that you will lick your fingers. The main ingredient will need 3 kilograms, and this is undoubtedly eggplant. The filling will use 3 carrots and 1 head of garlic. It will be prepared according to the Korean principle, so prepare 5 tablespoons of vinegar, 3 tablespoons of sugar, 1 teaspoon salt and 1 tbsp ground black pepper. spoon. The salad, layered between mini-rolls, will consist of 6 bell peppers, 5 small onions.

Preparation:



In layers, the amount of onions and peppers can be taken at your discretion.

Eggplant rolls stuffed with tomato and garlic

Eggplant rolls with tomatoes and garlic do not include canning them for the winter. This snack is consumed immediately. The ingredients are taken in 2 pieces: two eggplants, two tomatoes, two cloves of garlic, two bunches of herbs. The rest is to taste: mayonnaise, salt, ground pepper.

Preparation:


The rolls can be pierced with a skewer or toothpick to prevent unrolling.

You can wrap various ingredients in eggplant “tongues”, not only those presented above. Eggplant rolls with different fillings turn out unsurpassed and original. The filling could be as follows:

  • ham and carrots;
  • grated hard cheese with mayonnaise, tomatoes and herbs;
  • minced meat with herbs;
  • other.

Use your imagination and experiment. You can combine chicken, potatoes, nuts, avocado, basil, sprats. What you will fill the eggplant with and with what is up to you and your taste. Bon appetit!