Eggplant is a very popular vegetable in our country. From it not only magnificent caviar turns out. In modern cookbooks, there are different recipes for eggplant rolls with cheese, meat and other fillings.
Cheese rolls with spinach
In the first recipe we suggest you cook
eggplant rolls
with cheese and spinach. Immediately make a reservation: eggplants are slightly bitter. Therefore, before implementing any recipe “in life”, do the following: wash the vegetables well, cut both ends. Slice the eggplant thin lengthwise into slices without peeling. Fold them in a bowl and fill with salted water, put under a press. Bitter juice will come out, salt will take it. Now you can proceed. So, cook on our
eggplant rolls with cheese: actually vegetables - 4 pieces, medium size. Vegetable oil for frying. For the filling you will need: a few cloves of garlic; vegetable oil; onion (cut into cubes); parsley (150 g, chop); salt and pepper to taste; 500 g of spinach (you can fresh, you can ice cream, only thaw and dry); Bulgarian red pepper - 2-3 pieces, cut into small strips. Next 1 egg (beat it). And, of course, the cheese is soft, in the form of a paste, or hard, grated. Approximately 200-300 grams. You can mix cheese with feta cheese or cottage cheese - the taste will acquire a special softness and piquancy. By the way, cheese
rolls with spices and herbs are also suitable for such
eggplant rolls with cheese - it can often be found in stores. To our dish relies sauce - about it below. Proceed:
- Drain the water from the prepared eggplant slices, dry them and fry on both sides until golden. Fold ready to drain excess oil.
- Prepare the filling: knead the cheese well, put the bell pepper in the same place, mix. Drive in an egg. Fry the onions in a pan, then put the chopped garlic, spinach, and if there is, then parsley or dill. You can replace them with celery. Stew greens for 5-7 minutes, salt and pepper to taste, leave to cool. Then combine all the ingredients of the filling in eggplant rolls with cheese into one minced meat, stir again, add the components that are missing to taste. The filling should be hot, so do not spare the pepper and garlic. When it is ready, put in the refrigerator for a while. And get into the sauce.
- Tomato sauce should be of medium density - like sour cream. For him, either tomatoes from which the skin is removed or pasta puree are suitable. Fry the onion, add garlic, then tomatoes (pieces 5-6), salt, a little sugar. allspice, other seasonings. Simmer, stirring until tender.
- Turn on and preheat the oven. Grease a baking sheet with oil. Put the stuffing on the eggplant (recipes "Rolls with cheese" allow, by the way, to combine cheese with meat or mushrooms - this is a note to the hostesses, it turns out very tasty). Fold each plate with a roll and lay on a baking sheet “seam” down;
- Pour the rolls well over the sauce and bake until tender. The smell and taste of the food will delight you.
Cheese and garlic rolls
The second method of preparation is a little simpler - the option is when you need to act quickly, but to work out well. Prepare, as described above, eggplant. Rolls, recipes of which can be found in cookbooks, do not have to be baked in the oven. Sometimes it’s enough just to fry the eggplant slices until golden, that is, until cooked, which, incidentally, is proposed to you. Now the filling: grate and mash 450-500 g of cheese. Add a clove of 3 crushed garlic, 150 g of your favorite mayonnaise, hot pepper and salt to taste. Mix well. Not bad if you have some dill - it goes well with cheese. Chop finely and mince. Spread the filling on each slice, roll it up. To hold on - fasten with a wooden or plastic skewer, a toothpick. Put it on the dish - to the table! They eat such a cold appetizer. For example, with hot potatoes or mushrooms.
Wonderful dish, believe me!