India is considered the birthplace of eggplant . Initially, this plant grew in the wild. However, somewhere around one and a half thousand years ago it was “cultivated” and began to be grown in vegetable gardens. And the number of dishes prepared from these miraculous fruits of dark purple color grew every year. Spreading all over the world, especially in the countries of the Mediterranean and Asia Minor, the eggplants, or, as they are otherwise called, badrijans, were liked by the cooks of different countries and peoples, and each of them began to invent recipes taking into account the culinary traditions of his people. So, there were such oriental dishes as “Imam Baghdadi”, “Greek Moussaka”, “Agip-sandalwood”, “Phali with eggplant”, caviar “Zamorskaya” (remember the comedy “Ivan Vasilyevich changes his profession”), eggplant roll with cheese and garlic or with pomegranate and nuts and other awesome tasty dishes.
Yes, in fact, the taste of the dishes from the “blue ones” (as they were called in the old days, and today, by the Russian hostesses) is so good that everyone who tastes them immediately likes it. There is even an eastern legend about how an imam from Baghdad, having tasted a dish made from fried eggplant, was so impressed with his taste that
lost consciousness. The cooks wanted to execute for poisoning a high-ranking person, but the imam who came to himself, on the contrary, generously gifted him and appointed him his personal cook. There is no legend about
eggplant roll with cheese and garlic, but its taste is so great that anyone who tastes this snack at least once in his life will keep it in his memory for a long time.
In this article we want to bring to your attention a very tasty, and most importantly easy recipe, which describes how to properly cook eggplant roll with cheese and garlic. This cold dish is considered an element of Georgian cuisine. However, it has undergone so many modifications that it is already difficult to talk about its nationality. By the way, this is not so important.
Eggplant roll with cheese and garlic
Ingredients:
- 2 large eggplants;
- 1 pack of cream cheese “Hohland” or “Viola”;
- clove of garlic;
- 2-3 branches of cilantro;
- 10-12 feathers of green onions;
- 1 large tomato;
- from seasonings, if desired, you can use hops-suneli and black pepper;
- vegetable oil for frying.
Cooking method
Eggplant does not need to be peeled. Wash thoroughly and cut into thin
petals (5-6 pcs.). Salt and leave (30 min.) So that bitterness will flow out. Add vegetable oil to the bottom of the pan, wait for it to warm, fry the eggplant petals on both sides until golden. Lay them out on paper napkins in order to remove excess fat. Cut the tomato into 10-12 very thin slices.
Mash the cheese in a separate bowl with a fork, add finely chopped greens and crushed garlic to it. To season. Stir everything until smooth. Everything, it is already possible to form eggplant rolls with cheese and garlic. Each petal is greased with a thick layer of cheese cream, put tomato slices on top, and then wrap it in a roll and tie with green onion feathers. Rolls can be stacked in a shallow bowl in an upright position. So they will look like roses. The dish is decorated with sprigs of parsley or other herbs. By the way, eggplant rolls with cheese can be cooked without adding garlic.
Good appetite!