Eggplant rolls with cheese and garlic

An attractive and flavorful eggplant appetizer is perfect for serving at a family gathering or friendly party. You can prepare a classic appetizer with hard cheese or use different variations of cheeses to make the dish more original.

Stuffed eggplant rolls with cheese and garlic in the oven

Italian style dish with three types of cheese, aromatic marinara sauce and spinach. These rolls are served hot, and they can successfully replace a full second course.

1. 
   How to cook stuffed eggplant rolls with cheese and garlic? The eggplants are washed, the ends are cut off, and the main part is divided into slices no more than 5 mm thick.
2. 
   The slices are brushed with olive oil, lightly salted and grilled on each side for no more than a minute.
3. 
   Pour half the required amount of marinara sauce into the baking dish.
4. 
   In a deep bowl, mix spinach and rokota, add finely chopped garlic, break an egg, add half the volume of finely chopped mozzarella and half the parmesan cheese shavings. The mass is mixed and adjusted to taste, seasoned with the right amount of salt and pepper, and also by adding a mixture of Italian herbs.
5. 
   Place the filling on each eggplant slice and form a roll. The prepared semi-finished products are placed tightly together in a baking dish with sauce, pour the rest of the marinara on top and sprinkle with the rest of the mozzarella and Parmesan.
6. 
   The rolls are baked in the oven for about half an hour and then served. Bon appetit!

Eggplant rolls with cheese and garlic, fried in a pan

You can also prepare delicious eggplant rolls with cheese in a frying pan. This recipe uses ricotta or cream cheese and some herbs to add freshness and flavor.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Soft cheese or ricotta – 150 gr.
• Mayonnaise – 4 tbsp. l.
• Garlic – 4 teeth.
• Vegetable oil - for frying.
• Parsley – 3 sprigs.
• Dill – 3 sprigs.
• Salt - to taste.

Cooking process:

1. Divide the washed eggplants into slices and place in a deep bowl, pouring salted water for 20 minutes. Then drain the water and dry the vegetable slices with a towel.

2.In a frying pan in oil, fry the eggplant pieces until golden brown, then remove excess fat using paper napkins or towels.

3. Mix cheese with chopped herbs and garlic, add mayonnaise and salt if necessary.

4. Place a little filling on each slice of fried eggplant and roll into a roll. Let it brew for 10 minutes.

5. Serve the rolls, garnished with herbs. Enjoy!

Eggplant rolls with walnuts, cheese and garlic Georgian style

In Georgia, eggplant rolls are a popular dish, topped with walnuts and fresh cilantro. The dish immediately becomes more piquant and acquires an original taste.

Cooking time: 30 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 3 pcs.
• Olive oil – 2 tbsp. l.
• Salt - to taste.
• Cream cheese – 250 gr.
• Walnut – 3 tbsp. l.
• Garlic – 2 teeth.
• Cilantro – 1 bunch.
• Ground black pepper - to taste.
• Salt - to taste.
• Tomatoes – 2 pcs.

Cooking process:

1. Cut the tomatoes into small cubes.

2. Chop the walnuts as finely as possible.

3. Divide the eggplants into thin slices lengthwise, brush with oil, sprinkle with salt and bake in the oven for about 10 minutes.

4. In a deep bowl, mix cheese with grated garlic, chopped nuts and chopped cilantro, season with salt and black pepper.

5. Place cheese filling, some tomatoes into slightly cooled eggplants and form into rolls. Place the prepared appetizer on a plate, garnish with herbs and walnut pieces.

Juicy eggplant rolls with tomatoes, cheese and garlic

Eggplants go well with tomatoes: the dish turns out fresh and aromatic in summer.The richness of taste can be adjusted by the amount of garlic in the mayonnaise-cheese sauce: if you want it spicier, you should increase the amount of garlic used.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

• Eggplants – 500 gr.
• Tomatoes – 300 gr.
• Garlic – 2 teeth.
• Mayonnaise – 2 tbsp. l.
• Vegetable oil – 70 ml
• Salt - to taste.
• Hard cheese – 100 gr.

Cooking process:

1. Cut the washed eggplants into thin longitudinal strips. The thickness of each slice should not exceed 5 mm, otherwise it will be difficult to roll them into a roll.

2. Place pieces of eggplant in a deep bowl and sprinkle with salt. Vegetable slices should be left for half an hour to remove the bitterness. After the time has passed, the slices are soaked with a paper towel.

3. Prepared eggplants are fried in vegetable oil until an appetizing golden brown crust appears and placed on a paper napkin to get rid of excess fat.

4. Mayonnaise is mixed with chopped garlic and grated cheese.

5. Tomatoes are cut into thin slices.

6. Each slice of eggplant is spread with mayonnaise-cheese sauce, a slice of tomato is laid out and rolled into a roll. The dish is served chilled.

Eggplant rolls stuffed with cream cheese and garlic

This recipe uses not only traditional ingredients for such a dish, but also champignons, which perfectly complement the taste of eggplant. No wonder some people think that fried eggplant tastes like mushrooms. Dill refreshes and adds piquancy to the rolls.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 5 pcs.
• Vegetable oil - for frying.
• Salt - to taste.
• Curd cheese – 200 gr.
• Onions – 0.5 pcs.
• Fresh champignons – 200 gr.
• Fresh dill - to taste.
• Garlic – 1 tooth.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Washed eggplants are cut into thin strips lengthwise, laid out on a flat surface and sprinkled with salt. A weight is placed on top of them so that the vegetables release their juice. After 30 minutes, the eggplants are washed and dried.

2. The prepared slices are fried in vegetable oil on each side so that the slices acquire an appetizing rosy appearance. Excess fat from eggplants can be removed by blotting them with a paper napkin or towel.

3. Cut the onion into small cubes, and the champignons into thin slices.

4. Saute the onions in a deep frying pan, then add the mushrooms and fry everything together until the champignons are ready. Salt and pepper the resulting mushroom mass.

5. Beat the curd cheese in a blender with chopped dill and a little salt, and then combine with fried mushrooms.

6. Place a little filling on a slice of eggplant and form into a roll. Serve the dish chilled, garnished with dill.

How to make eggplant rolls with feta cheese?

An original recipe for eggplant rolls filled with fresh tomatoes and feta cheese. For this dish, it is better to choose juicy, fleshy tomatoes with a rich taste, so that the appetizer comes out brighter and more appetizing.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 800 gr.
• Salt – 1 tsp.
• Dill – 100 gr.
• Tomatoes – 200 gr.
• Feta cheese – 250 gr.
• Egg – 1 pc.
• Garlic – 4 teeth.
• Mayonnaise - to taste.
• Vegetable oil – 60 ml

Cooking process:

1. Eggplants are washed and cut into thin long slices.In order for the slices to roll well, the thickness of each should not exceed 5 mm.

2. Tomatoes are cut into slices and dill is finely chopped.

3. Beat the egg in a deep bowl with a mixer, whisk or fork.

4. Separately mix chopped garlic, herbs and crumbled feta cheese. Season the mixture with mayonnaise based on your taste preferences.

5. Eggplants are dipped in beaten egg and fried in vegetable oil until golden brown.

6. Place a piece of tomato and cheese filling on each slice of eggplant, and then carefully roll it up to make a tight roll. The finished product is covered with cling film and placed in the refrigerator for an hour, and then served.

Eggplant rolls with mayonnaise, cheese and garlic

In addition to the usual hard cheese and garlic, the filling for this recipe includes a finely chopped boiled chicken egg. The dish becomes more satisfying. To improve the taste of such rolls, it is better to use homemade homemade mayonnaise to season the filling.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Vegetable oil – 3 tbsp. l.
• Boiled egg – 2 pcs.
• Hard cheese – 100 gr.
• Mayonnaise – 4 tbsp. l.
• Garlic – 3 teeth.
• Salt - to taste.
• Greens - for serving.

Cooking process:

1. Wash the eggplants, remove the ends and cut lengthwise into thin slices. Sprinkle with salt and leave for half an hour. Afterwards, the remaining salt and the released juice are washed off, squeezed out and dried the vegetable slices.

2. In a frying pan with vegetable oil, fry the eggplant pieces until golden brown on both sides, and then place them on a paper towel to remove excess fat.

3. Cheese shavings are mixed with grated eggs, chopped garlic and mayonnaise are added.If necessary, salt the filling.

4. For each slice of eggplant that has cooled slightly after frying, place some of the filling and form rolls.

5. The finished product is served on a platter, sprinkled with herbs.

Eggplant rolls with melted cheese and garlic

An easy and quick recipe for eggplant rolls with cheese filling. Melted cheese makes the dish more tender, but it is important to wrap the filling in cooled eggplant slices so that it does not spread due to high temperature.

Cooking time: 1 hour.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 800 gr.
• Salt – 1 tsp.
• Dill – 100 gr.
• Tomatoes – 200 gr.
• Processed cheese – 250 gr.
• Garlic – 4 teeth.
• Vegetable oil – 60 ml

Cooking process:

1. Carefully cut off the ends of washed eggplants and divide them into oblong thin slices. Sprinkle with salt and leave to release liquid for 20-30 minutes. After this, rinse, squeeze and dry.

2. Fry eggplant slices in oil on both sides. The dish will be more impressive if you can achieve a beautiful golden crust when frying the vegetables.

3. Separately mix processed cheese with chopped garlic and chopped dill.

4. Cut the tomatoes into cubes or small slices.

5. Place a little cheese filling and a slice of tomato on each chilled eggplant slice and roll into a roll. If necessary, secure the finished dish with a skewer: this way it is convenient to take it from the plate and it will not lose its shape.

Eggplant rolls with cheese, garlic and carrots

Carrots are added to the filling for this recipe, and the dish acquires summer freshness, as well as benefits.When preparing eggplants, they are dipped in flour and only then fried, however, for a more dietary version of this snack, no flour is used during frying.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 8.

Ingredients:

• Eggplants – 3 pcs.
• Carrots – 3 pcs.
• Hard cheese – 200 gr.
• Wheat flour – 50 gr.
• Mayonnaise – 3 tbsp. l.
• Garlic – 10 teeth.
• Vegetable oil - for frying.
• Salt - to taste.

Cooking process:

1. Peel and grate the carrots to form medium-sized shavings. You can grate it as you would for Korean cooking.

2. Grind the cheese in the same way. If you want a more delicate consistency, it is better to grate the cheese on a finer grater.

3. In a separate bowl, mix the prepared carrots and cheese, add chopped garlic, mayonnaise and a little salt. Place the filling in the refrigerator for 20 minutes.

4. Cut the eggplants into thin slices, dip each piece in flour and fry in vegetable oil to get beautiful golden slices.

5. Place the prepared carrot and cheese filling on each chilled piece of eggplant and roll it up. Serve chilled. Bon appetit!

Eggplant rolls with herbs, cream cheese and garlic

Eggplant rolls prepared according to this recipe have a pleasant tang and are well suited as an appetizer with alcoholic drinks, so they are recommended to be served at a holiday table with a family or at a friendly party.

Cooking time: 40 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Eggplants – 2 pcs.
• Cream cheese – 150 gr.
• Cilantro – 0.5 bunch.
• Hot pepper – 1 pc.
• Garlic – 2 teeth.
• Vegetable oil – 4 tbsp. l.
• Pomegranate seeds - to taste.
• Salt - to taste.
• Ground sweet paprika - to taste.
• A mixture of herbs - to taste.

Cooking process:

1. Eggplants are cut into thin oblong slices, brushed with vegetable oil on both sides and fried in a frying pan until golden brown. Afterwards they are laid out on a hard surface and cooled.

2. Soft cheese is mixed with chopped garlic and cilantro, chopped hot pepper is added, seasoned with salt, paprika and the desired amount of a mixture of herbs is added.

3. Stir the mass until it becomes homogeneous.

4. Place cheese filling on a slice of eggplant and form a roll.

5. The prepared product is placed on a dish, cooled and served, sprinkled with pomegranate seeds and chopped cilantro.