Autumn has come - it is time to ripen and collect many vegetables, including such healthy and tasty eggplants. And, of course, every housewife faces questions related to the processing of the crop. How to cook eggplant? Rolls - this is a great solution and a wonderful snack for every day. Stuff the vegetable with your favorite filling or experiment - and surprise relatives and friends!
Eggplant rolls with walnuts and feta cheese
Ingredients:
- large eggplant;
- 150 grams of feta cheese;
- four tablespoons of walnuts;
- a bunch of parsley and dill;
- sunflower oil;
- ground pepper;
- salt.
Cooking
For pre-washed and dried eggplants, cut off the tip with the stalk. Cut the vegetable itself along into thin slices. Grate each plate with salt and leave for 12-15 minutes. Thus, two problems can be solved at once: get rid of excessive bitterness and make the vegetable softer. After a quarter of an hour, rinse the salted slices with running water, dry and, having lubricated with sunflower oil on both sides, fry in a pan until cooked. Put them on a separate dish, and at this time do the cooking of the filling. Finely chop the greens, crush the nuts, knead the feta cheese with a fork. Combine all the ingredients of the filling and mix thoroughly. Put small lumps of filling on fried vegetable slices and roll eggplant rolls with walnuts and feta cheese. For convenience, you can fasten the prepared snack with toothpicks. On a serving plate, lay the leaves of green salad, and on top - a finished treat.
Baked eggplant rolls with chicken
Ingredients:
- large eggplant;
- 300 grams of chicken fillet;
- a couple of tablespoons of olive oil;
- salt;
- ground pepper
Cooking
Wash, dry the eggplant and, removing the tip with the peduncle, cut into thin plates. As in the recipe "Eggplant rolls with walnuts and feta cheese", get rid of bitterness by rubbing with salt and leaving for 12-15 minutes, then rinse with water. Fry the prepared eggplant slices in heated olive oil and place them on a napkin to remove excess oil. Chicken fillet cut into thin strips. Add ground pepper and salt to taste, mix well. Put the prepared stuffing on the eggplant plates, roll them up with rolls and fasten them with toothpicks, place them on a greased baking sheet. Preheat the oven to 180 degrees and, putting in it a form with a snack, bake for about 15 minutes. Serve the prepared appetizer with assorted fresh vegetables.
Eggplant rolls with walnut and tomato
Ingredients:
- eggplant;
- tomato;
- a couple of tablespoons of walnuts;
- green cilantro;
- clove of garlic;
- mayonnaise;
- sunflower oil;
- salt
Cooking
Cut the eggplant along thin plates and, rubbing with salt, leave for a quarter of an hour. Then rinse in water and pat dry with a towel. Fry the vegetable slices on both sides by adding sunflower oil, toss it onto paper towels to get rid of excess fat. To prepare the filling, mix finely chopped walnuts, cilantro, garlic and mayonnaise, mix thoroughly. Tomato cut into thin cubes. On a plate of eggplant lay tomato and mixture with nuts and wrap the slices of vegetable rolls. Easy to prepare, but at the same time, an exquisite appetizer is ready. Welcome to the table!