Eggplant rolls are a delicious and common snack. They are easy and simple to prepare. For those who count calories, we can offer dietary options her preparations. In addition, they can be prepared with the most various options fillings - cheese, nuts, garlic, etc.

How to make eggplant rolls.

Preparing this eggplant appetizer won't take you much time. It doesn’t matter at all which recipe you choose. The most delicious dishes are obtained from vegetables that are ripe in season. If you prepare snacks in autumn or winter, they will differ in their taste qualities.

Filling for eggplant rolls.

You can cook the most different types fillings. Vegetable is considered one of the most common. In order to make it, you just need to select fresh vegetables and then fry them in hot sunflower oil. You can also add walnuts. For getting spicy dish, use special spices and herbs - garlic, cilantro, Provencal herbs etc.

Some tips:

1. Get rid of the bitter taste. To do this, cut the vegetables into slices, add salt, and let them sit for 20 minutes to remove the bitter liquid. Drain it, rinse under water pressure.
2. Eggplants absorb while roasting. a large number of fat In order to get rid of it, you can do two things: different ways. After frying, place the vegetables on a paper towel, which will perfectly absorb all the fat. You can also take a frying pan with a thin bottom or non-stick coating. Fry the plates on small quantity fat on low heat. Before laying out the plates, you need to warm them thoroughly in oil. If this is not done, the fruits will instantly absorb it.
3. You can make rolls in the oven. To do this, they can be placed on a wire rack or on a baking sheet with a small amount of oil. in this case, they will turn out slightly dry, but at the same time retain more taste.

Eggplant rolls recipes.

Beef recipe.

Ingredients:

Garlic cloves - 10 pcs.
- salt - 25 g
- a small bunch of dill
- bell pepper - 220 g
- vegetable oil - 120 g
- blue ones - 550 g
- beef - 320 g

Cooking steps:

Prepare the fruits for frying: wash them, trim the tails, cut them lengthwise into slices. Add salt and leave for ten minutes to remove the bitterness. After that, drain it. Fry over medium heat in a thoroughly heated frying pan. The thicker you cut the blue ones, the longer you will have to fry. Readiness is determined by the degree of their softness.

Make the filling: finely chop the meat or grind it in a meat grinder. To make the process faster and easier, freeze the meat first. Bell pepper cut into slices or cubes. Fry together with the beef, stirring constantly. Cool the resulting mass, add pre-chopped dill, grind with garlic mass, and add salt. Form the appetizer: lightly salt the plates, place the filling in the center, roll, and secure with a toothpick.

Georgian eggplant rolls.

Wash 4 eggplants, chop into slices and fry. Make the filling: chop 30 cilantro, 40 g each of dill and parsley, place in a deep bowl. Grind 12 garlic cloves along with salt. Add a glass of peeled walnuts. Add 320 g sour cream and stir. Cut 4 medium tomatoes into small slices. Rub the cooled blue ones with salt, coat them thoroughly with the filling, and let stand for 20 minutes. Add a tomato slice to the middle and twist.

Eggplant rolls photo:

Grilled option.

Wash the blue ones, cut off pieces on both sides, cut into long slices. Add salt and let the pieces sit for a few minutes. Prepare the grill. It is best to do it on fruit wood. You can also use the oven. Brush the slices with olive oil, place on a wire rack or baking sheet, and fry until done. Make the filling: Make the filling with dill, garlic, sour cream and parsley. Lubricate the blanks with filling and twist.

Eggplant rolls with cheese.

Dry the blue ones and trim the ends. Leave the peel. Cut them lengthwise into thin strips. Combine 4 tablespoons of sour cream with 200 g of cottage cheese. Finely chop the greenfinch and mix with cottage cheese. Chop 4 garlic cloves, add salt, and stir the curd filling. It should have a uniform consistency. Fry the vegetable strips on both sides, lightly salt them. Place the preparations on a plate and roll them up.

If you have leftover vegetables, make this.

Eggplant rolls with nuts.

Grind the red basil leaves in a blender along with five garlic cloves. Add a spoonful of sunflower oil and cilantro, and blend again in the blender. Chop 100 g of walnuts with a knife. Add 100 g of cottage cheese, add salt and stir. Wash 2 blue ones, wipe dry, cut off the ends, cut into wide strips. They should not be very thick so that they can be rolled easily. Place the strips in a heated frying pan, fry, and leave to cool. Place the filling on them, roll them up, place them on a plate, and decorate with pomegranate seeds.

Eggplant rolls recipes photos.

Option with ham and champignons.

Wash 200 g of champignons, chop them lightly small pieces. Finally, add salt and pepper, transfer to a plate and let cool. Cut 200 g of ham into square pieces. Green onions crumble finely. Place mushrooms, onions, herbs, and ham in a large bowl. Add garlic, passed through a press. Season with a tablespoon of mayonnaise. Salt, stir, put in the refrigerator. Cut the washed eggplants lengthwise into thin strips, leaving the skin. Make the batter: beat 2 eggs, add salt, and add 70 g of flour. Heat the frying pan with the fat and fry the eggplant strips in it. When serving, sprinkle with sesame seeds.

Recipe with liver.

Dip the washed liver in flour and place it on hot frying pan, season, fry on both sides. Separately extinguish the onion, mix it with the liver. Simmer for a couple of minutes, let it cool. Grind the liver. Minced liver mix with a piece butter, stir with a fork until smooth. Taste and add salt if necessary. Form a “bun” by wetting your hands in water, place it on the beginning of the eggplant strip, and roll it up. Garnish with parsley and place them on a separate plate. Finally, pour the garlic sauce over the products.

How do you like it warm salad with eggplants?

Eggplant rolls with tomatoes.

A few blue ones (3 pcs.), wash and cut. The thinner you cut them, the more impressive your snack will look. Pour a little olive oil into the pan sunflower oil, lay out the blue ones and fry them. Add salt at the end of cooking. Make the filling: grate 120 g of cheese, add 120 g of cottage cheese, add garlic, add salt, stir. Cheese filling coat the eggplant strips, place a tomato slice on top, roll up. Serve the appetizer cold.

They also turn out very tasty.

Eggplant rolls with garlic.

Wash 3 carrots, cut off the skin and rub. Make the marinade: mix half a glass of sunflower oil with 5 chopped heads of garlic, two tablespoons of sugar and a little salt. Stir it all well. Pour the marinade over the carrots and let it brew for a couple of hours. Fry the eggplant strips. Place a pickled carrot on each of them and roll up.

Georgian eggplant rolls.

Wash 3 medium eggplants, cut lengthwise into slices, add salt, and place under pressure so that the bitterness can drain off. 200 g minced meat fry in a frying pan with added fat. Crush ½ cup of walnuts. Mix carrots, minced meat, chopped garlic, nuts, suneli hops, chopped herbs. Add mayonnaise, stir. Squeeze the eggplants, fry them, brush with the resulting filling.

Chicken option.

Wash 2 eggplants, cut off the ends, chop into thin strips. Add salt and leave for five minutes. Fry the fruits in heated oil in parts, transfer to napkins so that they absorb excess fat. Wash the chicken breast, dry it, cut it into small slices, season it, place it on the eggplant, wrap it in rolls, and skewer it. Place the appetizer in a frying pan, fry on both sides, and transfer to a warm room. Wash the basil, dry it, tear the leaves from the stems, chop into strips. Wash the tomatoes, cut into four parts, remove the base. Chop the pulp into strips and simmer a little in butter. Put basil, add some spices, put it on plates along with the appetizer.

You will like it too. It turns out spicy and quite piquant in taste.

Try any of these recipes - you will be pleased. Your guests will also be satisfied if you decide to treat them to this dish. Complete eggplant appetizer light salads, other types of light snacks. Every time you will get absolutely different tastes, delighting yourself and your loved ones.

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The oblong appearance of eggplants suggests that these vegetables can be thinly sliced ​​lengthwise, fried or baked until tender, and wrapped with a variety of fillings in soft sheets. This is what they do, making rolls from low-calorie eggplants, rich in vitamins and minerals.

Let's consider sample recipes with photo of eggplant rolls with with different fillings, their dietary use, the limitations that exist.

Eggplant rolls with different fillings step by step - recipes with photos

Eggplants like food product, have two features:

• bitterness, more or less characteristic of their pulp,
• high content toxic solanine in overripe fruits.

Therefore, when purchasing eggplants, you need to choose exceptionally dense, shiny, evenly colored vegetables without dark spots, with green stalks. The characteristic bitterness is eliminated by sprinkling the slices with salt or soaking them in salt water.

In addition, when frying and baking, eggplant pulp absorbs a lot of fat, so pans and baking sheets need to be greased vegetable oil not too much.

A wide variety of fillings, meat and vegetarian, are wrapped in prepared thin slices of eggplant. Their composition determines the final calorie content.

Let's consider two completely dietary recipe such rolls.

The first one is eggplant roll with minced chicken, soft cheese and garlic:

Preparation:

• Wash the eggplants, dry them with napkins, cut off the ends of the fruits, and then thinly (no thicker than 3 mm) cut them lengthwise. Salt each plate, place in a colander, and after half an hour squeeze out the released juice.
• Peel, rinse, finely chop the onion and garlic, fry them until the onion is transparent in a small amount of vegetable oil in a well-heated frying pan. Add minced meat from chicken breast, season with oregano, simmer, stirring, for 5-6 minutes.
• Cool the filling, add chopped parsley, finely chopped soft cheese and olives, cut into thin rings. Mix well.
• Add 2 tablespoons ready-made filling on each eggplant slice and roll into rolls, securing them with a wooden toothpick.
• Grease a baking sheet with vegetable oil and bake the stuffed eggplant rolls at 170ºC - 10 minutes on one side and 10 minutes on the other.

Calorie content does not exceed ready-made food 150 units in 100 grams.

Second - with baked sweet peppers:

Preparation:

• Wash the sweet peppers, dry them, bake in the oven until tender, place in a bag. After 10 minutes, peel off the skin, cut in half, and remove the seeds.
• Mix well soy sauce with vegetable oil.
• Cut the washed and dried eggplants with the ends cut off lengthwise into strips no thicker than 3 mm. Brush the slices on both sides with a mixture of soy sauce and butter, place them on a baking sheet lined with baking paper and place in the oven preheated to 180ºC for 15 minutes.
• Chop fresh herbs and mix thoroughly with finely grated garlic.
• Spread food on the table plastic film, place the eggplant plates on it close to each other in two rows of 6 pieces each, distribute the mixture of chopped herbs and garlic over them, season ground pepper and salt.
• Place the baked pepper halves across the eggplant rows, leaving only the last 5 cm of the overall “mat” covered so that it can be conveniently rolled up. Season the filling with ground pepper and salt.
• Using the film as a general casing, roll up the roll, wrap the edges well and keep in the refrigerator for at least 3 hours.

Calorie content ready-made dish does not exceed 100 units in 100 grams.

Eggplant roll in the diet menu

Eggplant pulp is not rich in calories, but is rich in vitamins, phosphorus, sodium,. This elemental composition helps strengthen bones, revitalizes hematopoietic processes, strengthens the immune system. Based on these healthy vegetables, even a separate two-week slimming diet has been developed with a final weight loss of 6-8 kg.

Filling options for eggplant rolls

The long, soft slabs of cooked fruit wrap comfortably around a variety of ingredients and pair well with flavor. Fillings include:

• Other vegetables - tomatoes, cucumbers, stem celery, carrots (including those cooked in Korean).
• Meat – mainly minced meat and finely chopped smoked meats. White chicken, veal and beef, which do not have fat layers, are suitable for slimming diets.
• Fish - only low-fat varieties are appropriate in dietary menus.
• Dairy - , hard cheese, cream. For dietary table valid general rule, according to which the fat content of cheese should not be higher than 30%, and the percentage of fat in sour cream should not be more than 10.
• – eggplant slices are dipped into raw ones before frying, hard-boiled ones are added to the filling.
• Flour, breadcrumbs - used to coat eggplants so that they do not absorb too much oil. Such additives are not recommended in dietary menus.
• Mayonnaise is another “persona non grata” for healthy nutrition with limited calories.
• Tomato paste, tomato sauce– preference should be given to products made from natural raw materials without preservatives, flavor enhancers and dyes.
• Fruit juices - mainly lemon and , go well with most fillings and eggplant wrappers.

• Mushrooms - and edible forest ones, give the rolls new flavor and aromatic shades and practically do not increase the overall calorie content.
• Nuts – most often well chopped.
• Spicy and hot spices– mixtures of peppers, adjika, suneli hops, sets of French and Provençal herbs.

How to make eggplant rolls - video

The presented videos show in detail the making of eggplant rolls with various fillings. In the first of them, thin flat slices of eggplant are pre-fried in a frying pan lightly greased with vegetable oil. Then they are filled with nuts, cottage cheese, fresh cucumber And stalk celery with garlic. There are 2 ways to roll filled rolls.

In the second video, the dish, prepared in 20 minutes, turns out to be strictly vegetarian. The eggplant strips are baked in the oven until done. The filling for eggplant rolls will be a mixture of walnuts and red onions, chopped in a blender. The finished dish is impressively decorated with a mixture of multi-colored lettuce leaves, cherry tomatoes and sun-dried tomatoes.

Eggplant rolls, rich in vitamins and minerals, depending on the composition of the filling, can be more or less high in calories. Vegetable, mushroom, lean meat and fish fillers are optimal for diets focused on weight loss. At the same time spicy and spicy seasonings speed up metabolism and additionally promote the burning of fat deposits. For diseases of the digestive system and diabetes, the consumption of eggplants is contraindicated.

What fillings do you use for eggplant rolls? Do you prefer to fry or bake them? Are such rolls included in your diet menu? Share your culinary experience with us in the comments!

Hello, dear readers! If you are reading this article, then, like me, you are an eggplant lover. Our family has loved this Georgian horseman for a long time. I especially like it not only for its taste and ease of preparation, but also because it is very healthy. This gives the vegetable a huge advantage in that it can be eaten by the whole family, including children.

In previous articles we have already talked about. Today we will talk again about snacks that you can make using eggplants. I cook them more often during vegetable season, when they can be pulled from the garden and used. In winter we buy them in supermarkets, but cook them less often. Still, it’s doubly pleasant to eat your harvest.

A selection of useful articles on the topic:

So, delicious recipes snacks are ready to read and require immediate preparation. Stock up necessary products, stand at the stove, we are starting...

This appetizer will decorate any celebration. Taste, thanks the right combination The ingredients are very harmonious, and the aroma of garlic and cheese is appetizing. Such a delicacy never lingers on our table and the plate is empty long before dessert is served.

Making these rolls is easy and simple. The main thing is that the treat turns out great, you need to remember two things: important features eggplant:

1. They love to soak up oil. When hot, they absorb it like a sponge. To avoid excessive fat content of the dish, you can cook egg batter for this vegetable. The egg layer will prevent too much oil from getting into the pulp. Also, after frying, it is better to place the eggplants on paper napkins for 20 minutes. Excess oil will drain;
2. If eggplants were harvested late, they may taste bitter. This can also be easily dealt with by keeping them in salt water or covering them with salt for half an hour.

So, to prepare eggplant rolls with filling you will need:

1. 3 ripe eggplants;
2. 150 grams of hard cheese;
3. 3 cloves of garlic;
4. 2-3 tablespoons of mayonnaise;
5. salt;
6. oil for frying.

Rinse the eggplants thoroughly. There is no need to clean them. Cut the vegetable into slices lengthwise. The width of each layer should be no more than 5-8 millimeters.

Now, as we already said, you need to get rid of the bitterness. I just sprinkle the layers with salt and leave them for half an hour. You can soak them in well-salted water for the same time.

Then drain the liquid and rinse under running water. Pour a little oil into a bowl with eggplants and mix with your hands so that it is evenly distributed over all layers. Now place the slices in a hot frying pan (no need to grease with oil) and fry on both sides until golden brown.

Fry all the eggplants, placing them from the pan on paper napkins.

Grind the cheese with a grater and pour into a bowl. Squeeze the garlic there through a garlic press and add mayonnaise.

To stir thoroughly. This will be the filling for our rolls. Apply spread to each layer of eggplant. You can distribute it along the entire length, slightly retreating from the far edge, or you can apply it only to the upper edge. Whoever likes it.

Roll the plates into a roll and carefully place them on a beautiful plate.

You can decorate with herbs, lettuce leaves or fresh vegetables. But even without decoration, the rolls will be quickly eaten. Checked!

Recipe for eggplant rolls with walnuts in Georgian style

This recipe Georgian cuisine has been in great demand in our country for many years. The exquisite combination of eggplant, walnuts and garlic will not leave anyone indifferent.

For the rolls you will need;

1. 2 ripe eggplants;
2. a pinch of red pepper;
3. 1 teaspoon hops-suneli;
4. salt;
5. some fresh coriander;
6. 3 cloves of garlic;
7. 1 onion;
8. 150 grams of walnuts;
9. 100 grams of water;
10. 2-3 tablespoons of white vinegar.

Wash the eggplant, wipe and remove the stem. Cut them into layers 3-5 millimeters wide. Sprinkle them with salt and set aside for 20 minutes.

While the eggplants release juice, and with it the bitterness we don’t need, start cooking nut butter. To do this, place nuts in a blender bowl, add salt, red pepper, suneli hops, coriander and garlic. Grind until a homogeneous mixture is formed.

So far the mixture has turned out to be dry, so you need to add water and white vinegar and turn on the blender again for a few seconds.

Now the mass is paste-like, which is what we wanted.

Finely chop the onion.

Fry it in oil until golden brown and combine with the nut filling.

Onions can also be added to fresh or don't add it at all. Decide at your discretion.

Let's return to our eggplants. Delete excess liquid and rinse them clean water. Fry them in a hot frying pan in oil on both sides.

Place fried vegetables from the pan onto a paper mat to remove excess oil.

Apply about 1 teaspoon of nut paste to one piece of eggplant and spread it over the entire area, slightly retreating from the far edge. Roll up the roll.

Do the same with the rest of the eggplants.

Decorate the dish in a way convenient for you and immediately bring it to the table. Surely, your loved ones are already salivating from the aroma that has been hovering in the house for several minutes. Bon appetit!

Eggplants - quick and tasty! (filled with tomatoes and cheese)

Guests are on the doorstep, but you don’t have time to prepare a decent treat? Do not worry. Tasty doesn't mean long. This recipe will definitely help you out when you have too little time to cook, and your loved ones demand delicious food.

Ingredients:

1. 1 large or 2 medium eggplants;
2. 200 grams of curd cheese;
3. cherry tomatoes - 5-10 pieces or 1-2 medium tomatoes;
4. garlic 2-3 cloves;
5. greenery;
6. salt;
7. Oil for frying.

Wash the eggplants, remove the tops and cut into strips along the entire length. Sprinkle them with salt and leave them alone for half an hour.

As soon as liquid is released, drain it and rinse the layers with water. Dry on a napkin and start frying. In a hot frying pan, fry the plates on both sides.

Cut the tomatoes into slices. If you use cherry tomatoes, then just divide them into 4 parts; if you have larger tomatoes, then cut them smaller.

Combine curd cheese with garlic passed through a press and chopped herbs. If the mass turns out to be thick and does not spread well, then add a little mayonnaise.

Apply an even layer of cheese and garlic filling onto the eggplant layer, place 1 piece of tomato on the top edge and wrap the roll.

So, roll up all the rolls and serve.

It turns out very beautiful and original. And I’m generally silent about taste impressions. However, you will understand everything yourself when you try.

Eggplant sandwiches in the oven with cheese

Continuing the eggplant theme, let's also consider the option of sandwiches with them. Both children and adults adore them. It turns out very tasty, and is prepared in a matter of minutes. Let's cook them together!

Ingredients:

1. 1 eggplant;
2. 2 tomatoes;
3. 2 bell peppers;
4. 2 tablespoons of mayonnaise;
5. 1 teaspoon mustard;
6. 1 tablespoon soy sauce;
7. a little ground pepper;
8. 200-300 grams of semi-smoked sausage (or any other sausage to your taste);
9. 150 grams of hard cheese
10. 1 baguette or sliced ​​loaf;
11. vegetable oil for frying.

Cut a loaf or baguette for sandwiches.

Wash the eggplant and, without peeling, chop it into small cubes.

Peel the pepper from seeds, rinse and also chop into cubes, like eggplant.

Fry the eggplant and sweet pepper cubes in oil. As soon as the vegetables become soft, the pan can be removed from the heat.

Cut the sausage and tomatoes in the same way, into cubes.

IN vegetable stew add pepper, salt and soy sauce. To stir thoroughly.

To remove excess moisture and oil, place the vegetable mixture on a paper towel for a few minutes.

Combine mayonnaise and mustard in a bowl and apply this mixture to the loaf slices.

Once all the excess has drained from the eggplants, combine them with sausage and tomatoes. Mix thoroughly.

Apply the resulting mixture onto bread with mayonnaise-mustard spread. Place future sandwiches on a dry baking sheet. Sprinkle grated cheese onto each serving and place the dish in the oven at 180 degrees for about 10-15 minutes.

As soon as the cheese melts and browns, the dish is ready!

Serve on lettuce leaves, garnished with herbs. Beautiful and very tasty!

In general, eggplant is universal in its use. It is boiled, fried, steamed, and stored for the winter. But the snacks are the tastiest. In my family, such delicacies are not uncommon.

What do you make from eggplants? What is yours signature dish? Share with us, your opinion is important to us! Bon appetit and see you soon!

For those who are tired of canning regular salads, it is proposed to make 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). 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 spend 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 pieces bell pepper, 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 eggplant “tongues” various ingredients, 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!

Eggplants are healthy vegetable from the nightshade family. They are very beneficial for the body, preventing the accumulation of bad cholesterol and its deposition on the walls. blood vessels, as well as eggplants contain elements that remove toxins from the body. Summer and early autumn are the time to prepare delicious and aromatic eggplant rolls. Here is a selection wonderful recipes eggplant rolls with various fillings.

In addition to eggplant rolls, you can make delicious ones with cheese, tomatoes, mushrooms and other fillings, or.

Fragrant eggplant rolls stuffed with minced chicken and cheese will become great snack or main course.

To prepare them you will need:

Preparation:

1. First, let's deal with the eggplants. They need to be washed, cut off the ends and cut lengthwise into 2 mm slices. Sprinkle them with salt and put them in a colander for 30 minutes, the eggplants will give juice that needs to be squeezed out, and the salt will help remove the bitterness from the eggplants.

2. Let's move on to the filling. Warming up large frying pan over medium heat, pour a little oil, sauté the onion and garlic, then add minced chicken and oregano. Simmer, stirring frequently. Cook until the mince is lightly browned, about 6 minutes. Drain off fat. Cool. Add parsley, olives and cheese to the cooled minced meat.

3. Now let's start preparing the rolls themselves. Take one slice of eggplant, put 2 tablespoons of minced meat in it and wrap it, pierce it with a toothpick. Do this with all the eggplant slices.

4. Preheat the oven to 170 degrees. If you have a grill mode, you can use it to prepare rolls. Place all the rolls on a wire rack or baking sheet and bake until done, about 20 minutes, until the eggplants are soft and ready. After about 10 minutes of cooking, turn the eggplants over. Bon appetit!

Eggplant rolls with soft cheese

Ingredients:

• 2 eggplants
• 2 cups ricotta cheese or other soft cheese
• 50g feta cheese
• bunch of dill, chopped
• 200 g tomato paste
• 2 teaspoons thyme
• 1-2 tbsp. oils
• salt and pepper to taste

How to make eggplant rolls:

1. Wash the eggplants and cut off the ends of each. Cut lengthwise into 2-3 mm slices; the slices should not be very thin. Sprinkle the slices with salt and set aside.

2. Heat a frying pan over medium heat, pour a little oil and fry the eggplants on both sides for 1-2 minutes until the slices become soft. When all the eggplant slices are ready, set them aside to let them cool slightly.

3. While the eggplants are cooling, we start preparing the filling for our rolls. In one bowl, combine ricotta cheese (or whatever soft cheese you choose), feta cheese, chopped dill and thyme. Mash everything with a fork. Add a little salt if necessary.

4. Now that everything is ready, we begin to wrap the rolls. Take one slice of eggplant, 1 tablespoon of cheese and wrap the filling in the eggplant. IN deep shape for baking or pour into the bottom of the pan tomato paste, place the finished eggplant rolls on top. Place in the oven preheated to 180 degrees for 30 minutes. Bake the rolls until done. You can serve these eggplant rolls with sour cream!

You will need:

• 1 eggplant
• 3 or 4 ripe tomatoes
• 100 gr. mozzarella or other cheese durum varieties
• olives, chopped (you don’t have to use them)
• Fresh basil leaves
• Olive oil
• Sugar

1. Wash the eggplants and cut off the ends on both sides. Cut the eggplants lengthwise into 2-3 mm slices and add a little salt. Place the eggplants in a colander for half an hour to remove excess juice and bitterness.

2. Cut the tomatoes into quarters and chop them using a blender.

3. Heat the frying pan over medium heat, pour a little oil, when the oil is hot, you can put the chopped tomatoes in the frying pan. Add basil leaves and 1 tsp sugar. Reduce heat. Stir constantly until the sauce thickens. Turn off the frying pan.

3. Heat another frying pan and fry the eggplants on olive oil on each side for 1-2 minutes.

4. Grate the cheese or chop it finely, cut the olives into rings.

5. Now we move on to twisting the rolls. Before this, set the oven to preheat to 180 degrees. And so, take each slice of eggplant, grease it with the resulting tomato sauce, add 1 tablespoon of cheese, a few olives, add a little herbs and twist. Place the eggplant rolls on a baking sheet or baking dish and place in the oven for 15 minutes until full readiness eggplant.

Eggplant rolls stuffed with tomatoes, cheese and carrots

Ingredients:

• 1/4 tablespoon olive oil
• 2 large eggplants
• 100 gr. hard cheese, grated
• 4-5 carrots, grated
• 1 clove of garlic
• 2 tbsp breadcrumbs
• 2 tomatoes, cut into cubes
• 1 tablespoon fresh or dried basil
• 1 egg
• salt and spices to your taste

1. Before you start preparing the eggplant rolls, set the oven to preheat at 180 degrees.

2. Wash the eggplants and cut them into slices lengthwise, the slices no more than 3 mm thick. Sprinkle the slices with a little salt on both sides and let them rest on paper towels for about 15 minutes. This will remove the bitterness and excess juice.

3. After the eggplants have rested for 15 minutes, heat the frying pan and fry the eggplants in it for 2-3 minutes on each side. If you have a grill, you can grill the eggplants for a couple of minutes on each side. Place the slices on a plate and let them cool.

4. Let’s move on to preparing the filling for the eggplant rolls. Mix grated cheese with breadcrumbs, basil, chopped tomatoes and carrots. Season to taste and then beat the egg into the mixture.

5. We begin to wrap the rolls. Place 1 tbsp on one edge of the eggplant. spoon of filling and twist. Place the finished roll on a baking sheet or baking dish. Once all the rolls are ready, sprinkle cheese on top and you can put them in the oven. Bake the rolls for 10-15 minutes until done. Enjoy!

And finally, a video recipe for wonderful eggplant rolls with walnuts: