Stuffed eggplant with cheese and garlic rolls. Photo recipe on how to make eggplant rolls with cheese and garlic

There are hardly many who have not tried eggplant rolls: this appetizer has long become familiar and beloved. But here I go, as usual, on the Internet, I type in the search for “recipe for eggplant rolls” - and I go straight to hell. Thousands of identical recipes (but with step-by-step photos, this is important, because a healthy adult without visual aid can fry eggplants in the washing machine and stick the filling in his ear), "cheese" without a name and, of course, mayonnaise. Soooooooooo!

In general, you already understood that I decided to show my twist on the recipe for eggplant rolls with cheese. You definitely haven’t tried such a filling, because I thought about it for several days, and a lot was decided at the last moment - for example, I didn’t add garlic. I just tried it and realized that it would be superfluous here. And if you want to finally finish off everyone, serve liquid honey or orange jam to these rolls, and enjoy the effect produced.

Eggplant rolls with cheese

A non-trivial author's recipe for eggplant rolls with cheese. You will not find mayonnaise or garlic in this recipe, but you will find several unexpected ingredients that, as it turns out, rhyme wonderfully with eggplant rolls, creating an unexpectedly interesting harmony of tastes.
Alexey Onegin

Using a sharp knife, cut the eggplant into slices 4-5 mm thick. Salt generously on both sides of each slice, leave for 15 minutes, then rinse off the salt under running water. Place the slices in a pile and squeeze lightly to remove as much water as possible, then pat dry with paper towels.

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Brush a grill grate or grill pan with a little vegetable oil and fry the eggplant slices on both sides, flipping them twice at a 90-degree angle to get a nice pattern on the surface. Set aside and let cool slightly.

For the filling, grate or chop the cheese, add finely chopped nuts (usually walnuts are used, but it is in this case that hazelnuts, especially lightly fried ones, will give a more interesting taste), dried apricots, previously briefly soaked in boiling water and finely chopped, thinly sliced green onions and a few drops of wine vinegar and sesame oil. If you do not have sesame oil, you can crush some sesame seeds in a mortar, use ready-made sesame paste, or even replace it with another odorous unrefined oil. One way or another, the filling must be thoroughly mixed so that all the ingredients are combined into a single, albeit heterogeneous, whole.

Lay a slice of eggplant in front of you, put a tablespoon of the filling from one edge, put a sprig of cilantro (or any other greens) on it and wrap the roll, fastening it with a skewer or toothpick to be sure. Do the same with the remaining eggplant slices and stuffing, put on a plate and let yourself finally taste the result of your labors.

Description

Eggplant with cheese and garlic- This is an incredibly tasty, albeit quite high-calorie snack. You can include it in the daily menu, and in the menu for the festive table. However, in view of high calorie you should not lean on it, although occasionally you can still treat yourself to it, especially since eggplants with cheese and garlic are cooked quite quickly.

You can find various interpretations of this dish, but most often it is prepared in the form of rolls. To do this, eggplants are cut into longitudinal slices, which are then fried in a pan. Then they wrap the cheese-garlic filling. As you can see, everything is very simple. The cooking process is completely simple, and therefore even a novice hostess can handle it.

Believe me, if you, at least once, treat your household with such rolls, they will ask you to cook them again and again. Intrigued? Well, then, without delay, let's start studying step by step photo eggplant recipe with cheese and garlic!

Ingredients


  • (1 PC.)

  • (2 cloves)

  • (150-200 g)

  • (taste)

  • (for frying)

Cooking steps

    We will prepare all the ingredients necessary according to the recipe.

    Now let's get to the eggplant. It must be thoroughly washed and then the stem removed. After that, cut the eggplant into transverse plates, the width of which should be from 5 to 7 mm.

    The resulting slices are sent to fry in a frying pan preheated with oil. As a result, the eggplant should be reddened and acquire a pleasant golden hue. After frying, lay the slices on a paper towel. This is necessary in order to remove excess oil that the eggplant has absorbed.

    We cover the first layer of eggplant with a paper towel, and then spread the next layer of eggplant on it.

    We also cover the last layer with a paper towel, which we press on top with a plate.

    Now let's prepare the filling. To do this, you need to peel the garlic cloves from the husk, and then you need to grate them on a fine grater.

    hard cheese also rub on a fine grater, and then mix it with garlic.

    Season the cheese-garlic mixture with mayonnaise, preferably light, in order to slightly reduce the calorie content of the dish.

    Thoroughly knead the cheese mass so that the mayonnaise and garlic are evenly distributed in it.

    Now you can start making rolls. To do this, remove the paper towel and put the stuffing on the narrower edge of the eggplant.

    * In order for the eggplant rolls to look neat and not unfold, it is necessary to start spinning them from the narrow part, which is why we put the filling on it.

    Now it remains only to roll the eggplant rolls, put them beautifully on a dish and you can serve it to the table.

    Enjoy your meal!!!

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Servings: 25-27 pcs.
Cooking time: 1 hour

Recipe Description

Eggplant rolls with cheese and garlic - this is an excellent spicy snack, one of . Often this appetizer is called "mother-in-law's tongue" - probably because the vegetables cut into plates resemble tongues. Well, and mother-in-law - because, you know, mother-in-law has a long and sharp tongue))).

Any soft cheese is suitable for the filling: suluguni, mozzarella, cheese. You can even take fatty market cottage cheese or goat cheese. I don’t like spicy cheeses, I like soft, tender cheese, to which you can add more freshly ground pepper - it will be tasty and fragrant.

Sliced ​​eggplants for this snack are usually fried in a pan, while they burn, gain a lot of oil, the smell in the kitchen is not the best, and it takes a lot of time.

I suggest baking eggplant "tongues" on a baking sheet - it's faster, plus they turn out less greasy, it takes less oil, plus you don't have to stand at the stove for two hours without being distracted. The result is very tasty low-fat eggplant rolls with a wonderful spicy filling, and best of all, they are prepared quickly from the most unpretentious products. You need to do a lot of them, because at the table - both festive and everyday - they fly away in an instant.

To cook eggplant rolls with cheese and garlic, you need:

  • 3 eggplants;
  • 3 medium tomatoes;
  • a small bunch of dill;
  • 3 boiled eggs;
  • 2-3 cloves of garlic;
  • salt and black ground pepper - to taste;
  • 1/2 cup mayonnaise;
  • 150 g of cheese;
  • some vegetable oil.

Cooking step by step:


  • First we need to cut the eggplant lengthwise into thin plates or "tongues". To do this, you will need a large, wide, sharp knife. It will be difficult to cut even plates with a thin knife, but even ones are needed - this is important.
  • We do not remove the peel from the eggplants - this way the “tongues” for the rolls will keep their shape better. The thickness of the cut plates should be no more than 5 mm.
  • We heat the oven to 200 gr.S.
  • We take a large baking sheet (or two, if there are a lot of "tongues"), grease it with vegetable oil, and then lay out the chopped "tongues" in one layer.

  • From above, we also lubricate them with vegetable oil using a kitchen brush.
  • Then cover the baking sheet with a rectangle of food foil, gently press it against the oiled vegetables.
  • Bake in a preheated oven for about 10 minutes.
  • After the specified time, we take out the baking sheet from the oven, remove the foil, turn the “tongues” over with the other side and send it to the oven for another 5 minutes - already without foil.
  • We remove the finished “tongues” on a plate, and put the next batch on a baking sheet and bake in the same way.
  • While the eggplant tongues are baking, prepare the filling for the rolls.
  • We rub the cheese on a fine throat grater.
  • Grate boiled eggs on the same grater.
  • Put the grated cheese with eggs in a large bowl, add finely chopped dill, chopped garlic, salt and pepper.
  • We add mayonnaise - its amount depends on the softness of the cheese, but we add a little mayonnaise - just so that it binds the filling together. If for some reason you do not eat mayonnaise, replace it with sour cream with a teaspoon of mustard.
  • We cut the tomatoes: cut in half, remove the stem part, and then cut each half into small slices - approximately 8-10 slices each tomato.

  • Finally, we proceed to the formation of the eggplant rolls themselves: on each cooled “tongue”, we apply a thin layer of filling (approximately, a full teaspoon with a slide of filling per roll).
  • Then we take a slice of tomato, put it on the narrow edge of the “tongue” and simply wrap it in a roll.
  • In the same way we roll up all the other eggplant rolls.
  • All! Our snack is ready. We spread it on a dish, decorate with herbs, lightly sprinkle freshly ground pepper on top and serve.
  • Hope you enjoyed this recipe. Try this simple appetizer, you won't regret it.
Enjoy your meal!

Eggplant rolls are a spectacular-looking and bright-tasting holiday snack, which is usually eaten first. When compiling a menu for a family celebration, be sure to include in the list of dishes such eggplant rolls with cheese and garlic, a recipe with a photo, you will see that they are easy enough to cook. And, importantly, from a small amount of products, a whole squad of neat, mouth-watering rolls is obtained. They can be prepared in advance, for example, a day in advance, easing your pre-holiday kitchen load. After standing under the film in the refrigerator, the eggplant rolls will be saturated with the garlic aroma of the filling and become even tastier.

Ingredients:

  • eggplant - 1 pc.;
  • cream cheese- 180-200 g;
  • garlic - 2 cloves;
  • fresh dill - 5-10 g;
  • salt - 1 tsp;
  • sunflower oil - 30 ml.

Step by step recipe for eggplant rolls with cheese and garlic

The most difficult thing in preparing these rolls is to cut the eggplant equally thinly and accurately into strips. In order to make this task easier, a very sharp knife and a cutting board are required. First, cut off a layer of peel on one side of the eggplant, and then, pressing the eggplant against the board with one hand, carefully cut off the same layers. The optimal thickness of each such “leaf” of eggplant is 3 mm.


We heat the pan with a small amount of sunflower oil and fry the eggplant in batches of 2-3 pieces on each side until lightly browned. Lightly salt the eggplant.


Then we spread the fried eggplants on a paper towel in order to get rid of excess sunflower oil and leave them in this form for a couple of minutes.


Preparing the cheese filling. It is best to use cream cheese for this dish, it is more tender and goes well with garlic and herbs. But if you wish, you can use any kind of cheese (processed or hard varieties), just grate it on a fine grater and mix with mayonnaise (1.5 tablespoons of mayonnaise per 100 grams of cheese). Cheese is mixed with finely chopped dill and garlic passed through a press. Add salt to taste and mix the filling.


Lubricate the eggplant “sheets” with cheese and garlic filling and roll into rolls (rounded end out). If you did everything right, then there is no need to fasten the rolls with toothpicks, they will keep their shape perfectly.


Ready-made eggplant rolls with cheese and garlic are beautifully laid out on a dish and, if desired, decorated with dill sprigs. Delicious and original appetizer is ready. Enjoy your meal!


Eggplant rolls with different fillings should be in the notebook of every hostess. This appetizer is suitable for any celebration from a wedding to a family holiday. In stores, this vegetable is sold all year round, so even on New Year Surprise your guests with delicious treats. Rolls can be made not only from fresh, but also from frozen fruits. You can cook both on the stovetop and in the oven.

delicious, fragrant dish using available products, it is easy and quick to prepare for any holiday.

Ingredients:

  • eggplant - 4 pcs.;
  • cheese - 200 g;
  • garlic - 4 cloves;
  • nuts;
  • mayonnaise - 50 ml;
  • pepper;
  • salt;
  • sunflower oil.

Cooking:

  1. Wash the vegetables, cut into strips along the fruit. They should be thin, no more than five millimeters.
  2. Rinse each strip under running water. Take a paper towel and blot both sides.
  3. Pour oil into a frying pan, fry on both sides. Each side should turn golden.
  4. Place on a paper towel and leave for a couple of minutes to remove any remaining grease.
  5. Grate cheese.
  6. Grate garlic on a fine grater.
  7. Mix mayonnaise, garlic, cheese.
  8. Put the filling on each strip and wrap it with a roll. Top with mayonnaise and nuts.

Korean carrot recipe

Highly delicious stuffing from Korean carrots and garlic.

Ingredients:

  • carrots in Korean - 300 g;
  • eggplant - 3 pcs.;
  • garlic - 3 cloves;
  • mayonnaise - 2 tbsp. spoons;
  • vegetable oil.
  • salt.

Ingredients:

  1. Cut vegetables into thin strips, sprinkle with salt, cover. Leave for six hours.
  2. Transfer to a sieve to drain the juice that stands out. Rinse cold water. Dry.
  3. Pour oil into the pan. Eggplant products take a lot of oil, so the process should be controlled and topped up as needed.
  4. Fry on each side.
  5. Crush the garlic with a garlic press. Mix with mayonnaise.
  6. Brush each strip completely with the sauce. Put carrots, wrap.

Eggplant rolls with tomatoes and garlic

Culinary masterpiece of tomato and eggplant - healthy treat fast food. Choose fresh vegetables for this dish. They must be strong and resilient. Tomatoes should not have a lot of moisture. Eggplants should be with a minimum number of seeds.

Ingredients:

  • tomatoes - 5 pcs.;
  • pepper;
  • eggplant - 5 pcs.;
  • dill greens - a bunch;
  • mayonnaise;
  • salt;
  • garlic - 4 cloves.

Cooking:

  1. Wash eggplant, cut into strips.
  2. Fry on both sides. Eggplant should not be soft. Transfer immediately to paper towel. Let cool and absorb fat.
  3. Grate the garlic.
  4. Dill thinly sliced.
  5. Mix dill, salt, garlic, pepper, mayonnaise. The amount of ingredients can be changed according to taste preferences.
  6. Cut the tomatoes into half slices.
  7. Brush the surface of the eggplant with a thick layer. Place a slice of tomato on the edge.
  8. Roll up.

With tomatoes and cheese

Eggplant rolls with tomatoes and garlic with cheese - very delicious treat that will decorate your festive table. This dish is quick and easy to prepare.

Ingredients:

  • eggplant - 5 pcs.;
  • feta cheese - 300 g;
  • tomatoes - 5 pcs.;
  • garlic - 3 cloves;
  • sunflower oil - 50 ml;
  • parsley - 75 g;
  • salt.

Cooking:

  1. Cut the stalk off the eggplant, rinse with water. Cut off the skin of old fruits.
  2. Cut into thin slices with a sharp knife.
  3. Heat oil in a frying pan, fry on each side. The eggplant should be soft and golden.
  4. A large amount of fat will spoil the taste of the rolls. Therefore, each piece must be transferred to a paper towel to absorb excess oil.
  5. Cheese rub with a fork.
  6. Cut the garlic into small pieces or squeeze in a garlic press.
  7. Mix cheese with garlic.
  8. Peel off the skin of the tomato. In order for it to be easily removed, it is necessary
    hold the fruits for 20-30 seconds in boiling water, then pour over with cold water.
  9. Cut the tomatoes into pieces.
  10. Brush each piece of eggplant cheese cream, from one side lay out the tomato and greens. Roll up the roll. To keep the delicacy in shape, you can fix it with a toothpick.

Georgian eggplant rolls

Eggplant rolls with walnuts have amazing taste. The appetizer is nutritious, moderately spicy, quick to prepare. This delicacy can be prepared a couple of days before the celebration, it is well stored and does not lose its taste.

Ingredients:

  • eggplant - 5 pcs.;
  • walnuts - 1 cup;
  • garlic - 3 cloves;
  • pomegranate - 20 grains;
  • lemon juice - 0.5 tsp;
  • cilantro - 50 g;
  • onions - 2 pcs.;
  • parsley - 50 g;
  • vegetable oil;
  • ground black pepper;
  • hops-suneli;
  • salt.

Cooking:

  1. Wash and remove the stalk from the eggplant, cut into strips. To get rid of bitterness, you need to salt on each side and leave for half an hour. Then rinse with water and dry with a paper towel or napkin.
  2. Heat the oil and fry the vegetables over low heat until soft.
  3. Chop the onion, sauté in a pan until golden brown.
  4. Peel the garlic.
  5. Cut greens.
  6. Grind the nuts, a chopper is suitable for this.
  7. Add onion, garlic, herbs, suneli hops, pepper, vinegar, salt to the nuts. Grind everything carefully.
  8. If the mixture is too thick, add water and beat again.
  9. Put a tablespoon of the filling on the edge of the eggplant, twist and secure with a toothpick. Garnish with pomegranate seeds.

With walnuts

Ingredients:

  • eggplant - 4 pcs.;
  • yogurt without fruit additives - 4 tbsp. spoons;
  • cilantro - 2 bunches;
  • garlic - 10 cloves;
  • walnuts - 100 g;
  • salt;
  • olive oil.

Cooking:

  1. Slice the eggplant lengthwise.
  2. It is recommended to use olive oil. Heat up in a pan.
  3. Fry vegetables on each side.
  4. Grind nuts.
  5. Finely chop the greens.
  6. Mix nuts with cilantro and yogurt.
  7. Sprinkle with salt. Mix.
  8. Spread a layer of filling on each eggplant and spread evenly.
  9. Twist the roll, fix with a toothpick or skewer. Decorate beautifully with pomegranate seeds.

With ham and cheese

Ingredients:

  • eggplant - 5 pcs.;
  • ham - 400 g;
  • cheese - 300 g;
  • garlic - 5 cloves;
  • mayonnaise;
  • vegetable oil.

Cooking:

  1. Cut the stalk off the eggplant, wash it.
  2. Sliced ​​with peel long stripes.
  3. Fry until soft on all sides in hot oil. Place on a paper towel and leave until the remaining oil has been absorbed.
  4. Chop the garlic. Mix with mayonnaise.
  5. Sliced ​​cheese and ham.
  6. Spread mayonnaise on each slice.
  7. Put a piece of cheese and ham on the edge. Roll into a roll, secure with a toothpick.

With mushrooms

Ingredients:

  • eggplant - 4 pcs.;
  • Bulgarian pepper - 1 pc.;
  • walnuts - 200 g;
  • garlic - 4 cloves;
  • champignons - 600 g;
  • cilantro - 50 g;
  • olive oil - 2 tbsp. spoons;
  • dill - 50 g;
  • onions - 2 pcs.;
  • salt.

Cooking:

  1. Cut eggplant into long strips. Fry each side in oil. During cooking, the vegetable absorbs a lot of oil. To make the dish less nutritious, the cooked slices should be dried on a paper towel.
  2. Onion and pepper cut into cubes.
  3. Mushrooms cut into strips. Roast until moisture evaporates. Add bell pepper and onion. Sprinkle with salt and spices. Fry until done.
  4. The filling must be completely cool.
  5. Grind greens, walnuts, garlic with a blender.
  6. Add olive oil.
  7. Mix with mushroom mass.
  8. Grind in a combine.
  9. Spread the filling on each eggplant strip. Roll into a roll.

Eggplant rolls with chicken

Ingredients:

  • eggplant - 5 pcs.;
  • Bulgarian pepper - 2 pcs.;
  • chicken - 2 breasts;
  • soft cheese - 100 g;
  • savory;
  • black pepper;
  • salt.

Cooking:

  1. Separate the meat from the skin and bones. Cut into thin pieces.
  2. Remove the seeds and stem from the pepper. Rinse. Cut into strips.
  3. Cut eggplant into long slices.
  4. Transfer to a sieve. Salt. Mix. Leave to soak for 20 minutes.
  5. Rinse off the resulting juice. Dry.
  6. Spread with soft cheese.
  7. Season with spices.
  8. Put a piece of chicken and pepper.
  9. Roll into a roll. Poke through with a toothpick.
  10. Move to a baking sheet. Bake for 15 minutes.
  11. Transfer the finished delicacy to a plate, pour over the liquid that stood out during baking.