All nutritionists recommend including vegetables in the diet. They help to saturate the body with vitamins at any time of the year. You can cook a variety of dishes from vegetables. From a simple and light salad to meat casseroles.
In cases where you want to eat something vegetable, but do not want salads, and there is almost no time to cook, you can cook delicious eggplant rolls. The filling can be very different: cheese, nut, lean and so on. It all depends on personal taste preferences.
Cheese and eggplant rolls
Essential Ingredients:
- Eggplant - 2 pieces.
- Hard cheese - 50 grams.
- Parsley - 3 branches.
- Garlic - 2 cloves.
- Oil - 50 milliliters.
- Mayonnaise - 100 grams.
- Salt - 1 tablespoon.
Step cooking
Using a recipe for eggplant rolls with cheese, you can cook a delicious and savory snack. The first thing to do is wash the eggplants well and gently cut them lengthwise into plates about three to four millimeters thick. In order to prevent eggplant rolls from becoming bitter, the sliced plates must be placed in a bowl, add salt and mix with light movements. They must highlight the juice.
Twenty minutes after the eggplant gave the juice and, accordingly, all the bitterness was removed along with the juice, the vegetable plates should be thoroughly washed with cold running water. Then, following the recipe for eggplant rolls with different fillings, the washed plates need to be fried. Pour oil into a pan and place on medium heat. When the oil in the pan warms up, put the eggplant plates in it and fry for three minutes on each side.
Stuffing Formation
After completing the frying of all plates for eggplant rolls, it is necessary to prepare a filling for them. First, you need to skip the acquired piece of hard cheese through the smallest grater and transfer to a bowl. Then, to give the filling a spicy taste for cheese, you need (also grated) to add garlic. Moreover, the number of cloves depends on your taste. If a sharper version is preferred, then the number of teeth needs to be increased.
The next ingredient to add to the eggplant roll stuffing is mayonnaise. All the components of the filling must be mixed well and let them brew for about twenty minutes. On a wider edge of each plate, put a small amount of filling and gently roll up. In this way, cook the remaining pieces. Then put a tasty and savory appetizer - eggplant rolls on a plate, decorate with washed parsley branches. And you can serve it.
Oven-cooked rolls
Essential Ingredients:
- Eggplant - 3 pieces.
- Mozzarella Cheese - 300 grams.
- Olive oil - 150 milliliters.
- Canned tomatoes - 1 kilogram.
- Fresh chopped basil - 3 tablespoons.
How to cook rolls in the oven
The oven must be turned on in advance and allowed to warm to a sufficiently high temperature - two hundred degrees Celsius. Then, following the recipe for eggplant rolls with different fillings in the oven, you need to prepare the products for cooking. First, eggplant must be washed and, slowly, cut lengthwise into plates, the thickness of which should be three millimeters. Then, using a brush, grease the sliced plates with olive oil on one side and lay them on the baking sheet with the same side. Then also grease the second side of all the plates with oil.
Place the pan in the oven and bake for ten to fifteen minutes at two hundred degrees. Then get the pan and do not turn off the oven. Now you need to prepare the filling for eggplant rolls in the oven. Grate mozzarella. Finely chopped freshly washed fresh basil. Gently peel the peeled tomatoes and cut them into cubes. Combine the chopped cheese and basil in a small bowl and mix.
Put a mixture of cheese and basil on each baked plate and wrap in a roll. Fold the rolls prepared in this way in a heat-resistant form. Top with juice with chopped canned tomatoes. Place the pan on a baking sheet and place in the oven. Fifteen minutes later, the dish is ready. Next, put eggplant rolls on plates and, pouring juice on top along with pieces of tomatoes in which the rolls were prepared, serve for dinner. Your household will be satisfied, do not hesitate.
Georgian eggplant rolls with nuts
List of required products:
- Eggplant - 4 pieces.
- Suneli hops - 0.5 teaspoon.
- Ground pepper - 0.25 teaspoon.
- Walnuts - 1 cup.
- Fresh cilantro - 5 branches.
- Garlic - 2 cloves.
- Nine percent vinegar - 0.5 teaspoon.
- Salt - 0.3 teaspoon.
- Onion - 2 heads.
- Oil - 100 milliliters.
Step by step recipe
For proper cooking, you need to use the Georgian eggplant rolls recipe with walnuts in Georgian. Eggplants must be washed and allowed to dry. Then cut lengthwise into three millimeter thick strips. Put all chopped eggplant in a bowl, sprinkle with salt, mix and leave for about twenty-five minutes. This will help rid eggplant of excessive bitterness.
After which they will need to be washed and fried again in a pan with oil on both sides until golden brown. Spread the fried eggplant strips on paper towels so that all excess fat is absorbed into them. Now you need to cook the filling. Peel and chop onions as finely as possible. Then put it in a pan, lightly salt and fry in a small amount of oil for about five minutes. The onion should only become soft, it is not necessary to fry much.
Rinse the peeled walnuts, let it drain and fry in the oven for ten minutes at a temperature of one hundred and eighty degrees. After roasting, chop the nuts with a blender. Peel the garlic and pass through the garlic. Rinse fresh cilantro under a tap, shake and chop finely. Put all the ingredients for the filling into the blender bowl. Add spices: ground pepper, hops-suneli, salt and vinegar.
Stir with a blender to make the mass homogeneous. If the filling is too thick, you can add a little boiled water and mix everything well again. After cooking eggplant and filling, you need to start forming rolls from them. It is most convenient to do this on a cutting board. It is necessary to take a fried strip of eggplant, place it on a board and lay on a wider edge a dessert spoon of nut filling.
Then, slowly, carefully roll the strip with the filling into the roll and place on the cooked dish. Repeat this process until all the eggplant and filling are complete. The prepared eggplant rolls with walnuts in Georgian are ready. It remains for thirty to forty minutes to put the rolls in the refrigerator, since they are much tastier when chilled.
Meatless rolls
The list of ingredients:
- Eggplant - 4 pieces.
- Tomatoes - 4 pieces.
- Onion - 2 pieces.
- Carrots - 1 piece.
- Garlic - 10 cloves.
- Salt - 0.5 teaspoon.
- Oil - 100 milliliters.
Step by step recipe
The recipe for lean eggplant rolls is slightly different from other similar recipes. The difference is only in the filling - it is lean and healthy. You need to start by washing the eggplants under the tap. Then cut them into thin plates, salt and set aside for thirty minutes. After the required time has elapsed, rinse all the salt well and pat dry with paper towels.
Now the eggplant plates are completely ready for roasting. Pour a little vegetable oil into the pan and heat it over medium heat. Spread all the sliced plates one at a time in a pan and fry on both sides to a beautiful golden color. After all the eggplants are fried, they must be set aside and begin to prepare the filling. In this recipe, it is lean and consists of onions, tomatoes and carrots.
Onions must be peeled, washed and crushed in small cubes. Carrots also need to be peeled, washed and passed through a fine grater. Wash and chop tomatoes well into small pieces. Peeled garlic cloves through a press. Then, all the ground ingredients for the filling must be sautéed in a pan.
A pan with sunflower oil must be heated on fire. The first to put chopped onions in it and, stirring, pass it for about five minutes. Then add carrots to the pan, mix and continue to passer for another five minutes. The last to send chopped tomatoes into the pan, mix again and turn off the heat after another five minutes. Salt, mix and let cool slightly.
The last thing you need to do is roll up the eggplant plates and roll filling. You need to take the fried plate and grease it with prepared garlic to give a little sharp taste. Then put on one edge a little lean filling and roll up. From the rest of the filling and plates of eggplant, also prepare rolls. Put them all on a flat plate and cool a little in the refrigerator. Then it is already possible to serve lean eggplant rolls for lunch as an addition to the main course.