Eggplant rolls with cheese and garlic

Eggplant rolls with cheese and garlic

Excellent snack — eggplant rolls with cheese and garlic. It can be cooked a few hours before the arrival of guests, and it is possible for a day. It remains the next day in the same pristine form. The taste is unchanged.

As a filling can act prunes with nuts, Korean carrots with garlic, ham with tomatoes, slightly salted curd with chopped greens. Any rolls with a stuffing are very tasty! The amount of vegetable oil is indicated approximately, since the eggplant absorbs oil very strongly, and it is difficult to understand how much oil is needed.


● Eggplant large — 2 pieces
● Water for soaking — 2 liters
● Salt — 1 tablespoon
● Vegetable oil for frying — about 100 ml
● Cheese — 250 g
● Garlic — 2 — 3 cloves (or to taste)
● Parsley — a few twigs
● Mayonnaise — 4 — 6 tablespoons


Eggplants wash, dry, cut off the tails, cut into thin slices thick with a half-finger (it’s easier to make a well-ground knife). In a large pot, pour water, dissolve in it 1 tablespoon of salt and dip it into eggplant. Put eggplant with a load on the eggplant. Leave the vegetables soaked (this process is mandatory in order for the bitter eggplant to come out). Approximate time of soaking 30 minutes, you can and more.
From the pan with eggplants drain the salt water. Vegetable slices a little dry, laying them on a cutting board. Spread over medium heat a frying pan with vegetable oil (1 -2 tablespoons, depending on the size of the frying pan). Fry the slices of eggplant on both sides until golden brown on a hot oil. In the pan add a few more spoons of vegetable oil, repeat the frying procedure with the remaining slices of the vegetable. If you seem fried eggplant too fat, you can dry it on a paper towel (excess oil will go away). As an option, I can suggest eggplants do not fry in a pan, and bake in the oven at 220 degrees below the foil. The cooking time is approximately 20 minutes with one vegetable turn.
Now prepare the filling.
250 gr of cheese grate on a fine grater. 2 — 3 cloves garlic clean, squeeze out through garlic (or grate on a small grater). Paint the leaves of parsley, finely chopped. Mix everything, fill with 4 — 6 tablespoons of mayonnaise. Stir well.
Put a roasted slice of eggplant on the cutting board. Lubricate it over the whole surface with cheese filling. Roll the eggplant with a roll, beginning with the narrow end. Roll the eggplant roll on a flat plate. Garnish with greenery. Eggplant rolls with cheese and garlic are ready! Can be served to the table. Bon Appetit!

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