Eggplant rolls with different fillings

Eggplant rolls are an original and tasty appetizer that is equally suitable for a holiday table or as a light dinner dish. The filling is usually a combination of various types of cheese with garlic and vegetables. The rolls are served sprinkled with pomegranate seeds to give the dish a special charm.

Eggplant rolls with cheese and garlic in the oven

Preparing eggplant rolls according to this recipe is not difficult, and heat treatment of vegetables in the oven will remove excess fat from the dish, so you can safely use mayonnaise: the dish will not be too high in calories.

1. 
   How to make delicious eggplant rolls? Wash the vegetables and cut off the ends, then cut the eggplants into longitudinal strips several millimeters thick.
2. 
   Place the eggplant slices and ends on parchment paper sprinkled with vegetable oil, lightly salt and sprinkle oil on top again.
3. 
   Bake eggplant strips for 15-20 minutes at 180 degrees.
4. 
   Grate the cheese on a fine grater, add chopped garlic and mayonnaise, stir well. Mash the baked ends of the eggplants and mix with the prepared filling.
5. 
   Place a small amount of the resulting cheese filling on the eggplant slices and roll into tubes. Serve chilled, garnished with herbs or sprinkled with cheese if desired.

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How to cook eggplant rolls with cheese and garlic in a frying pan?

When preparing eggplant rolls in a frying pan, you don’t have to overdo it with the amount of oil: the fried vegetable slices soften quickly and take on the desired shape. A large amount of greens will give the dish a piquant and fresh taste.

Cooking time: 35 minutes, cooling – 90 minutes.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Eggplants – 2 pcs.
• Hard cheese – 50 gr.
• Garlic – 2 teeth.
• Vegetable oil – 2 tbsp. l.
• Salt - to taste.
• Chopped greens - optional.
• Mayonnaise – 2 tbsp. l.

Cooking process:

1. Cut the washed eggplants thinly lengthwise to form 2 mm slices, place in a bowl, sprinkle with salt, and leave for 15 minutes.

2. Rinse the vegetables, squeeze and fry in vegetable oil in a frying pan until browned on each side.

3. Turn the cheese into small shavings, add chopped or grated garlic, the required amount of mayonnaise and mix until smooth.

4.Place the filling on each fried eggplant slice (about 1 teaspoon for each serving) and carefully roll it up.

5. Place the finished products in a container, cover with cling film and leave in the refrigerator for 90 minutes. Before serving, decorate with herbs. Bon appetit!

Georgian eggplant rolls with walnuts

The Georgian dish, beloved by many, which includes walnuts, is easy to prepare, and absolutely everyone who tries it will like it. The combination of garlic, nuts and eggplant is typical of Georgian cuisine and is ideal for such ingredients. Fresh cilantro complements the dish perfectly.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Eggplants – 2 pcs.
• Walnut – 140 gr.
• Garlic – 2-3 teeth.
• Cilantro or parsley - 5 sprigs.
• Sour cream or unsweetened yogurt - 2 tbsp. l.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Eggplants are washed and cut into even slices, the thickness of which should not exceed 5 mm, otherwise it will be difficult to roll them.

2. Prepared vegetables are placed on a board and sprinkled with salt to remove bitterness. This will take about 20 minutes.

3. Walnuts are calcined in a dry frying pan for 4-5 minutes and allowed to cool, and then crushed into crumbs. This is convenient to do in a mortar or blender.

4. Garlic and herbs are chopped very finely and mixed with walnuts. Then the mass is seasoned with sour cream or yogurt, lightly salted and black pepper is added, based on your taste preferences.

5. Wash the eggplants, dry them with a paper towel and fry with the addition of oil until browned on both sides.Then put it on a napkin to remove excess fat.

6. Place about 1 tsp on the edge of each eggplant slice. filling and carefully roll it up. They are served cold, garnished with cilantro and pomegranate seeds.

Eggplant rolls with tomatoes, cheese and garlic

Tomatoes go well with cheese, garlic and fried eggplant. This option is suitable for those watching their weight and those who prefer vegetarian snacks with a rich taste and dense texture. To make the dish lighter, use curd cheeses, such as feta.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Eggplants – 2 pcs.
• Hard cheese or feta – 100 gr.
• Garlic – 2 teeth.
• Tomatoes – 2 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise – 3 tbsp. l.
• Vegetable oil - for frying.
• Greenery - for decoration.

Cooking process:

1. The ends of washed eggplants are removed from both sides and cut into slices, the thickness of which should be about 3-4 mm.

2. Sprinkle the prepared vegetables well with salt and let them stand for about half an hour.

3. Hard cheese is turned into shavings, feta is finely chopped into crumbs, mixed with chopped garlic and mayonnaise. If necessary, adjust to taste with additional salt and pepper.

4. Eggplant slices are washed, squeezed out of excess moisture and fried in oil until they acquire a pleasant golden hue. Excess fat is removed using paper napkins or towels.

5. Tomatoes are cut into thin slices.

6. Place a little cheese and garlic filling on each piece of eggplant, then a piece of tomato and roll it up. The finished appetizer should be kept in the refrigerator to infuse, and then decorated with herbs and served.

A simple recipe for making eggplant rolls with cream cheese?

Curd cheese, dill and paprika add piquancy and bright flavor nuances to the filling for eggplant rolls. The result is a fresh summer dish that can be served before the main dish as an appetizer to warm up the appetite.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 4.

Ingredients:

• Eggplants – 2 pcs.
• Garlic – 3 teeth.
• Tomatoes – 1 pc.
• Dill – 5 sprigs.
• Curd cheese – 450 gr.
• Ground sweet paprika – 0.5 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. The washed eggplant is cut into thin slices lengthwise, laid out on a flat surface and sprinkled with coarse salt. Leave for 15 minutes, and then remove the released moisture with a paper towel.

2. Fry eggplant slices in a frying pan with oil until they become golden brown, and then remove excess fat with a napkin or towel.

3. The core with seeds is removed from the tomato, the pulp is cut into even small cubes.

4. Curd cheese is mixed with grated garlic, paprika, salt and pepper.

5. For each prepared slice of eggplant, spread the filling, a little tomato and chopped dill. Roll up and place in a suitable container.

6. The dish is served garnished with herbs. Enjoy!

A simple and delicious recipe for eggplant rolls with cottage cheese

Cottage cheese with herbs is ideal for eggplant dishes, and rolls are no exception. It turns out to be a fairly fresh and nutritious dish that can be used as breakfast or dinner. It is better to choose thicker cottage cheese so that the filling is more tender and juicy. The rolls are served chilled.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 10.

Ingredients:

• Eggplants – 5 pcs.
• Hard cheese – 250 gr.
• Cottage cheese 9% - 250 gr.
• Greens – 1 bunch.
• Garlic – 5 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Olive oil – for frying.

Cooking process:

1. The tails of washed eggplants are removed and cut lengthwise to a thickness of 5 mm.

2. Place eggplant slices on a baking sheet sprinkled with oil and cook in the oven for about 15 minutes.

3. Grated cheese is mixed with mashed cottage cheese, chopped herbs and garlic, seasoned with salt and black pepper.

4. Place the filling on the uncooled eggplant slices, which will allow the cheese to melt slightly and the garlic to reveal its full aroma.

5. The dish is served after the rolls have cooled completely, garnished with herbs.

Homemade eggplant rolls with minced meat

Rolls prepared according to this recipe are intended for those who do not consider a meat-free dish to be complete. Spices - coriander, bay leaf and garlic - add piquancy and richness of taste to the dish, and couscous - lightness and notes of Middle Eastern cuisine.

Cooking time: 1 hour 15 minutes.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Minced meat (pork + beef) – 500 gr.
• Couscous – 30 gr.
• Onions – 2 pcs.
• Carrots – 1 pc.
• Tomatoes – 2 pcs.
• Vegetable oil – 6 tbsp. l.
• Granulated sugar – 1 tbsp. l.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground coriander – 1 tsp.
• Bay leaf – 2 pcs.
• Garlic – 3 teeth.

Cooking process:

1. Eggplants are washed, cut into slices, the thickness of which should be no more than 3 mm, and then filled with hot salted water for 10 minutes.

2. In a separate bowl, pour boiling water over the couscous and let it brew for 5 minutes.

3.One onion is cut into small cubes and fried in oil until soft. This takes 5-7 minutes. Add finely chopped carrots to the onion and cook the vegetables together for another 5-7 minutes.

4. In a deep bowl, mix minced meat, couscous, sautéed vegetables, chopped herbs, spices, salt and pepper. Mix the resulting filling well.

5. Place a little filling on a slice of eggplant and roll it into a roll. The blanks are placed in a deep glass mold or saucepan.

6. To fill, chop the remaining onion and sauté in oil, add finely grated tomatoes, sugar, a little salt and bay leaf.

7. Sprinkle the prepared rolls with chopped garlic, pour in the tomato mixture and simmer, covered, in the oven for about 45 minutes. Cooking temperature – 200 degrees.

8. Serve the rolls hot with tomato sauce and sour cream. Bon appetit!

Eggplant rolls with carrots and garlic

Other vegetables – tomatoes, onions, garlic or carrots – are often used as a filling for eggplant rolls. The result is a nutritious and light snack that can be served as a side dish for meat dishes or as an aperitif before the main meal.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 5 pcs.
• Tomatoes – 2 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 3 teeth.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. The tails of washed eggplants are cut off on both sides, and the rest is divided into thin slices. The slices are placed in a deep container, filled with salted water and kept under pressure for half an hour to remove the bitterness.

2.Then the slices are lightly squeezed, laid out on a paper towel to completely remove liquid, and then fried with vegetable oil to brown.

3. Place the finished slices on a napkin, removing excess fat.

4. Tomatoes, onions, carrots and garlic are chopped very finely, mixed, seasoned with salt and pepper.

5. Place a little vegetable filling on each piece of eggplant, carefully roll it into a roll and place it on a serving dish. Eggplant rolls with vegetable filling are eaten chilled.

Eggplant rolls with mayonnaise, cheese and garlic

One of the most popular recipes for eggplant rolls, the filling of which is cheese, garlic and mayonnaise. This dish goes well as a snack with strong drinks: tasty, satisfying and piquant.

Cooking time: 45 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 500 gr.
• Hard cheese – 50 gr.
• Mayonnaise – 3 tbsp. l.
• Garlic – 3 teeth.
• Vegetable oil - for frying.
• Salt - to taste.
• Greenery - for decoration.

Cooking process:

1. Washed eggplants are cut lengthwise into slices no more than 5 mm thick and placed, sprinkled with salt, in a container for 20 minutes.

2. In a separate bowl, mix chopped garlic, mayonnaise and cheese shavings.

3. Fry the eggplant slices in oil for 3-5 minutes on each side to get a browned crust, and then place them on a paper napkin to remove excess fat.

4. Place a little cheese filling on each slice and carefully form a roll.

5. Serve eggplant rolls, garnished with herbs and a drop of mayonnaise.

Delicious eggplant rolls with melted cheese

You can also make eggplant rolls by adding processed cheese to the filling.But zucchini will give the dish a special mushroom taste and freshness. The dish is suitable for a snack or breakfast.

Cooking time: 45 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Small zucchini – 1 pc.
• Onions – 1 pc.
• Processed cheese – 1 pc.
• Garlic – 1 tooth.
• Mayonnaise - to taste.
• Vegetable oil - for frying.
• Salt - to taste.
• Black pepper - to taste.

Cooking process:

1. Eggplants are washed and cut into thin strips. Place the slices in a bowl, sprinkle with salt, and leave for 15 minutes so that the bitterness goes away.

2. After the time has passed, the eggplants are washed, lightly squeezed and fried with oil on both sides until browned. If you want to get a dietary product, it is better not to pour oil into the frying pan where the slices will be fried, but to grease them with oil and cook in a dry frying pan.

3. Peel the zucchini and grate it on a coarse grater.

4. Fry finely chopped onion in oil, add zucchini there, salt and cook until the mass begins to thicken.

5. Grate the processed cheese, add finely chopped garlic, mix with the zucchini-onion mixture and season the mixture with mayonnaise.

6. Place a little filling on each prepared eggplant slice, roll it up and place it in the refrigerator to cool. Bon appetit!