If you are planning a holiday menu, then such an appetizer as eggplant rolls is a must have on your list of dishes. The filling for rolls can be very different, depending on the time of year, and you can prepare a snack out of season (in winter and spring) from frozen eggplants.

You just need to fry or bake eggplant slices in vegetable oil, place them in a bag and freeze. Such roll preparations take up very little space in the freezer, so they are suitable even for the most modest-sized models.

Do you want to surprise your guests every time and prepare eggplant rolls with a new filling? Then bookmark my recipes. For your convenience, each eggplant appetizer for the holiday table presented on the 8 Spoons website is accompanied by step-by-step photos and a detailed description of the preparation process.

I really hope that you will like and enjoy these recipes. What is your favorite filling for eggplant rolls? Please write in the comments, or in the 8 Spoons VK group, I will be very interested!

If you are looking for a spectacular appetizer for some kind of celebration, then you should like my recipe today. We are talking about eggplant snack rolls with cottage cheese and herbs - bright and appetizing. Your guests will certainly like these eggplant rolls with cottage cheese - after all, both their appearance and taste are beyond praise.

Are you looking for delicious eggplant spring rolls? I suggest making eggplant rolls with feta and tomatoes: it turns out not only beautiful and bright, but also very tasty. Feta is good on its own, and even more so in the company of ripe tomatoes, aromatic herbs and fried eggplants.

Are you looking for an interesting hot appetizer for your holiday table? Pay attention to the eggplant rolls with minced meat. The combination of fried eggplants and minced meat is very successful, and if you add tomato sauce and hard cheese, you get something amazing!

This eggplant appetizer is both beautiful and delicious. So you can prepare these eggplant rolls for your holiday table. Fried eggplants go perfectly with delicate cheese, nuts and fresh herbs.

Eggplant is a healthy vegetable from the nightshade family. They are very beneficial for the body, preventing the accumulation of bad cholesterol and its deposition on the walls of blood vessels, and eggplants also contain elements that remove toxins from the body. Summer and early autumn are the right time to prepare delicious and aromatic eggplant rolls. Here is a selection of wonderful recipes for eggplant rolls with various fillings.

In addition to eggplant rolls, you can make delicious ones with cheese, tomatoes, mushrooms and other fillings, or.

Fragrant eggplant rolls stuffed with minced chicken and cheese make an excellent appetizer or main course.

To prepare them you will need:

Preparation:

1. First, let's deal with the eggplants. They need to be washed, cut off the ends and cut lengthwise into 2 mm slices. Sprinkle them with salt and put them in a colander for 30 minutes, the eggplants will give juice that needs to be squeezed out, and the salt will help remove the bitterness from the eggplants.

2. Let's move on to the filling. Heat a large frying pan over medium heat, pour a little oil, sauté the onion and garlic, then add the minced chicken and oregano. Simmer, stirring frequently. Cook until the mince is lightly browned, about 6 minutes. Drain off fat. Cool. Add parsley, olives and cheese to the cooled minced meat.

3. Now let's start preparing the rolls themselves. Take one slice of eggplant, put 2 tablespoons of minced meat in it and wrap it, pierce it with a toothpick. Do this with all the eggplant slices.

4. Preheat the oven to 170 degrees. If you have a grill mode, you can use it to prepare rolls. Place all the rolls on a wire rack or baking sheet and bake until done, about 20 minutes, until the eggplants are soft and ready. After about 10 minutes of cooking, turn the eggplants over. Bon appetit!

Eggplant rolls with soft cheese

Ingredients:

• 2 eggplants
• 2 cups ricotta cheese or other soft cheese
• 50g feta cheese
• bunch of dill, chopped
• 200 g tomato paste
• 2 teaspoons thyme
• 1-2 tbsp. oils
• salt and pepper to taste

How to make eggplant rolls:

1. Wash the eggplants and cut off the ends of each. Cut lengthwise into 2-3 mm slices; the slices should not be very thin. Sprinkle the slices with salt and set aside.

2. Heat a frying pan over medium heat, pour a little oil and fry the eggplants on both sides for 1-2 minutes until the slices become soft. When all the eggplant slices are ready, set them aside to let them cool slightly.

3. While the eggplants are cooling, we start preparing the filling for our rolls. In one bowl, combine ricotta cheese (or whatever soft cheese you choose), feta cheese, chopped dill and thyme. Mash everything with a fork. Add a little salt if necessary.

4. Now that everything is ready, we begin to wrap the rolls. Take one slice of eggplant, 1 tablespoon of cheese and wrap the filling in the eggplant. Pour tomato paste into the bottom of a deep baking dish or pan, place the finished eggplant rolls on top. Place in the oven preheated to 180 degrees for 30 minutes. Bake the rolls until done. You can serve these eggplant rolls with sour cream!

You will need:

• 1 eggplant
• 3 or 4 ripe tomatoes
• 100 gr. mozzarella or other hard cheese
• olives, chopped (you don’t have to use them)
• Fresh basil leaves
• Olive oil
• Sugar

1. Wash the eggplants and cut off the ends on both sides. Cut the eggplants lengthwise into 2-3 mm slices and add a little salt. Place the eggplants in a colander for half an hour to remove excess juice and bitterness.

2. Cut the tomatoes into quarters and chop them using a blender.

3. Heat the frying pan over medium heat, pour a little oil, when the oil is hot, you can put the chopped tomatoes in the frying pan. Add basil leaves and 1 tsp sugar. Reduce heat. Stir constantly until the sauce thickens. Turn off the frying pan.

3. Heat another frying pan and fry the eggplants in olive oil on each side for 1-2 minutes.

4. Grate the cheese or chop it finely, cut the olives into rings.

5. Now we move on to twisting the rolls. Before this, set the oven to preheat to 180 degrees. And so, take each slice of eggplant, grease it with the resulting tomato sauce, add 1 tablespoon of cheese, a few olives, add a little herbs and twist. Place the eggplant rolls on a baking sheet or baking dish and place in the oven for 15 minutes until the eggplants are fully cooked.

Eggplant rolls stuffed with tomatoes, cheese and carrots

Ingredients:

• 1/4 tablespoons olive oil
• 2 large eggplants
• 100 gr. hard cheese, grated
• 4-5 carrots, grated
• 1 clove of garlic
• 2 tbsp breadcrumbs
• 2 tomatoes, cut into cubes
• 1 tablespoon fresh or dried basil
• 1 egg
• salt and spices to your taste

1. Before you start preparing the eggplant rolls, set the oven to preheat at 180 degrees.

2. Wash the eggplants and cut them into slices lengthwise, the slices no more than 3 mm thick. Sprinkle the slices with a little salt on both sides and let them rest on paper towels for about 15 minutes. This will remove the bitterness and excess juice.

3. After the eggplants have rested for 15 minutes, heat the frying pan and fry the eggplants in it for 2-3 minutes on each side. If you have a grill, you can grill the eggplants for a couple of minutes on each side. Place the slices on a plate and let them cool.

4. Let’s move on to preparing the filling for the eggplant rolls. Mix grated cheese with breadcrumbs, basil, chopped tomatoes and carrots. Season to taste and then beat the egg into the mixture.

5. We begin to wrap the rolls. Place 1 tbsp on one edge of the eggplant. spoon of filling and twist. Place the finished roll on a baking sheet or baking dish. Once all the rolls are ready, sprinkle cheese on top and you can put them in the oven. Bake the rolls for 10-15 minutes until done. Enjoy!

And finally, a video recipe for wonderful eggplant rolls with walnuts:

The familiar eggplant rolls can be called an original and even gourmet snack. Rolls look more interesting on the table than simple slices and canapés, and the variety of fillings allows you to find and come up with new recipe options every time. It is enough to understand how to properly prepare eggplants for rolls and what they can be combined with.

The basis of the rolls is, of course, the eggplants themselves. Beginner cooks They are afraid that they will not be able to thinly slice the vegetable and roll the strips into a roll. There are some simple tips on how to cut eggplants for rolls:

• Choose medium-sized or large fruits that are smooth, fresh, and elastic. Small and curved ones are best left for stews.
• To cut eggplant into thin slices, you need a sharp knife.
• Wash the vegetables, cut off the tails and start slicing. The slices should be about 3 mm thick - too thin ones will tear when folded, and thick ones will unwind.

There is an opinion that eggplants need to be kept in salt, otherwise they will become bitter. But this is not true; good vegetables should not taste bitter even without prior preparation. You can sprinkle the slices with salt for half an hour so that they absorb less fat when frying, but if you don’t have time, this is not necessary.

Heat 2-3 tablespoons of vegetable oil in a non-stick frying pan. Fry the eggplant slices for two minutes on each side until soft. The quality of the pan is important - a bad one will burn the vegetables or absorb too much oil. Fatty vegetables can taste bad and be unhealthy.

Place the finished slices on paper towels, absorbing excess oil. Salt and pepper the slices. While the eggplants are cooking, you can make the filling, one or several at a time. This is another advantage of rolls: you can serve them in different variations without much effort and time.

Traditional fillings for eggplant rolls are cheese, hard or creamy, garlic, tomatoes, bell peppers. Eggplants go well with carrots and nuts, with fresh basil or a mixture of Provençal herbs.

Recipes for every taste

Here are several tried and tested recipes with different fillings. In all cases, eggplants are prepared the same way: fried in thin slices in a frying pan.

With Feta cheese and tomatoes

A fresh and quick idea. For 1 medium-sized eggplant - 60 g Feta cheese, 1 tomato, 30 g peeled walnuts, herbs (parsley, dill, basil, cilantro) - to taste.

Cut the tomatoes into cubes, remove the seeds and liquid. Grind the cheese and chopped herbs in a blender or with a fork. Add the chopped nut kernels. Gently salt the filling so as not to oversalt, as Feta cheese is salty in itself.

Place a teaspoon of cheese mixture on pre-fried eggplant slices, then a couple of tomato cubes, roll up.

With cheese and garlic

The most popular option and its versions. For 1 medium eggplant - 50 g of hard cheese, 3 cloves of garlic, herbs to taste.

Usually this version of rolls is prepared with mayonnaise: eggplant slices smear with this sauce, sprinkle with grated cheese and crushed garlic, dill and roll up. You can immediately mix all the filling ingredients and place a teaspoon per slice.

Those who do not like mayonnaise can replace it with cream cheese such as Cream Cheese. Mozzarella and hard cheese provide an interesting flavor combination. After rolling, such rolls need to be heated in the microwave or kept in a hot frying pan for a minute so that the cheese melts, and served hot.

For people who are losing weight and watching their figure, you can prepare a filling from cottage cheese, garlic and herbs, without mayonnaise, and add low-fat cheese to it.

These eggplant rolls are a recipe for a complete hot meal, not just a snack. For 4 medium eggplants - a kilogram of beef or mixed pork and beef, dry basil or a mixture of Provencal herbs, 3 cloves of garlic, a large onion, salt and pepper to taste, 500 ml of tomato paste.

Cut the eggplants as for rolls, brush with vegetable oil on both sides in a thin layer, bake in the oven at 180 degrees for about 10 minutes.

Onion and garlic finely chop, mix with minced meat, add salt, pepper, herbs.

Place a tablespoon of minced meat on each slice of eggplant, wrap it into a roll, and place it in a deep baking dish. Lubricate the top layer of rolls generously with tomato paste; you can also mix it with dried basil and garlic, salt and pepper.

Bake the dish in the oven for about 30-35 minutes, at 180 degrees. After half an hour, you can sprinkle the dish with grated mozzarella and leave in the turned off oven for another 5-10 minutes.

When serving, sprinkle the rolls with chopped dill and cilantro.

For vegetarians and fasting people

There are many options for filling rolls for people who do not eat animal products. These may be the following products:

• Mushrooms fried with onions and carrots.
• Fresh tomatoes with herbs and garlic.
• Korean style carrots.
• Hummus (chickpea paste) with spices and herbs.

If you allow yourself dairy, then use cheeses for the filling in combination with vegetables, nuts, and herbs. You can prepare mayonnaise sauce from 1 part milk, 2 parts odorless vegetable oil, mustard and lemon juice. The recipe is simple: all ingredients are well beaten in a blender.

If you understand how to prepare eggplant rolls and make them several times according to proven recipes, then in the future you will be able to independently come up with interesting combinations of products for the filling. This simple vegetable dish will be appropriate as a light snack at a chic feast, in the home kitchen, or at a romantic dinner. Bon appetit!

Eggplant rolls with different fillings will delight your guests. At any table, eggplant rolls are always a hit. Most often, traditionally we do.

But in fact, the filling can be very different. Below I will give recipes for five of the coolest fillings for eggplant rolls - tasty, low-calorie, healthy and spicy. The kind that you just can’t put down!

Eggplant rolls with different fillings are an amazing appetizer. If you are not used to it, cooking it may seem troublesome. The filling is not difficult to prepare – but frying the eggplant “tongues” takes a lot of time. The smell of kitchen burning is also not pleasant. Plus, eggplant rolls are not a low-calorie dish at all, mainly due to the fact that eggplant has a porous texture. It even feels like foam. When frying, all the pores of these vegetables are filled with oil. Without oil in a frying pan they burn, with oil they become unbearably fatty and high in calories.

I have long given up frying “tongues” for eggplant rolls. Baking on a baking sheet in the oven is easier, faster, and uses significantly less oil. Plus, instead of burning, there is a wonderful smell of baked vegetables in the kitchen.


So, briefly: how to bake eggplants to make filled rolls:

• Slice the eggplants lengthwise into thin slices (no more than 5 mm).
• Salt them on both sides and place them on paper towels for 10 minutes to remove the bitter juice.
• Meanwhile, heat the oven to 200 degrees C.
• Grease the baking sheets with vegetable oil using a kitchen brush.
• Place eggplant “tongues” on baking sheets and grease them with oil.
• Cover with a sheet of foil, simply pressing it lightly against the vegetables.
• Bake for 10 minutes in a preheated oven at the indicated temperature.
• Remove the foil, turn the “tongues” over to the other side and bake for another 5 minutes.
• Remove to a plate and let cool.

All! The eggplants are ready for making rolls. Now - about how to prepare different fillings so that in the center of your table there is a dish with delicious eggplant rolls with different fillings - the guests are shocked!

Notes

• It all depends on the size of the eggplants and how thinly you slice your vegetables, but in general one medium sized eggplant can make 7-9 eggplant rolls.
• Ingredients listed do not include eggplant, which is prepared in advance in the same way for all recipes.

Recipe 1: Eggplant rolls with spicy carrots and herbs

Servings: 12 pcs.

Ingredients:

• 4 carrots, grated into strips;
• 1/4 cup Pesto sauce;
• a small bunch of parsley, finely chopped;
• 1/2 cup grated Parmesan cheese;
• a little vegetable oil;
• Tomatoes cut into slices - for serving.

Preparation:

• Heat a tablespoon of oil in a frying pan.
• Add the julienned carrots.
• Fry, stirring, for a few minutes until al dente (not too soft and not too hard).
• Turn off the heat, sprinkle the carrots with salt, pepper and finely chopped parsley, stir.
• Place the eggplant tongue on a board, add half a teaspoon of Pesto sauce and spread it over the eggplant.
• Add 1-2 teaspoons of fried carrots and roll.
• Place on a platter, placing the rolls, seam side down, on top of the tomato slices.
• When serving, you can sprinkle with chopped herbs, ground black pepper, and grated cheese.

Recipe 2: Vegetarian Eggplant Rolls with Ricotta Cheese

Servings: 12 pcs.

Ingredients:

• 300 g well-pressed Ricotta cheese;
• 1 teaspoon dry parsley;
• 1 teaspoon dry basil;
• 1 teaspoon marjoram;
• 2 cloves of garlic, crushed in a press;
• 1 small onion, cut into small cubes;
• 2 hard-boiled eggs;
• 3-4 tbsp. spoons of mayonnaise;
• a pinch of salt and ground black pepper.

Preparation:

• Mash the Ricotta cheese with your hands into fine crumbs.
• Add parsley, marjoram, basil, garlic, chopped onion and finely chopped eggs.
• Sprinkle with salt and pepper, add a little mayonnaise - just stir to combine the filling into a single whole.
• Add a tablespoon of filling to each eggplant tongue.
• Roll the “tongues” into a roll, secure with wooden toothpicks, place on a plate and serve.
• Additionally, you can sprinkle with chopped green onions.

Recipe 3: Eggplant rolls with cheese, raisins and tomato sauce

Servings: 12 pcs.

Ingredients:

• 150 g low-fat Ricotta cheese;
• 3 cloves of garlic;
• 3 medium tomatoes;
• 2 tbsp. tablespoons chopped fresh basil;
• 2 tbsp. spoons of chopped fresh parsley;
• 2 tbsp. spoons of raisins;
• 1 egg;
• 1 small onion;
• salt and ground black pepper - to taste;
• 1 teaspoon sugar;
• a little vegetable oil;
• 2-3 tbsp. spoons of Parmesan cheese (or other hard cheese).

Preparation:

• Preheat the oven to 200 degrees Celsius.
• Grease a small frying pan with metal handles or a round pan and set aside.
• In a small frying pan, sauté finely chopped onion with 1 tablespoon oil.
• Add chopped garlic to the onion, fry for another minute and put everything in a bowl.
• Add the ricotta cheese mashed with a fork, parsley, basil, washed raisins and a raw egg.
• Add salt, pepper, stir and set aside.
• Place the tomatoes in boiling water for 30 seconds, then in cold water for 3 minutes.
• Make a cross on the top of each tomato and remove the skin.
• Cut the tomatoes into small cubes, removing the stem part.
• Add sugar, salt and pepper to them, mix.
• Roll the eggplant rolls, filling each with a tablespoon of the prepared filling.
• Place the rolls in a circle in a greased pan.
• Place the chopped tomatoes in the center of the mold; if there is any filling left, place the filling on top.
• Sprinkle Parmesan (or other) cheese on top.
• Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese is melted.
• Serve sprinkled with chopped herbs.

Recipe 4: Eggplant rolls with pumpkin and garlic, baked with tomatoes

Servings: 12 pcs.

Ingredients:

• 100 g of any hard, sharp cheese;
• 4 cloves of garlic;
• 400 g pumpkin with peel;
• 3-4 tomatoes;
• 1/2 teaspoon dry parsley;
• 1 tbsp. spoon of fresh chopped basil;
• 1 egg;

Preparation:

• Preheat the oven to 200 gr. WITH.
• Grease a baking sheet with oil and place a piece of pumpkin on it, skin side down.
• Sprinkle the pumpkin pulp with salt, pepper, dry parsley and chopped garlic cloves (1-2 pieces).
• Bake in the preheated oven for about 20 minutes or a little more (depending on the thickness of the pumpkin) until done.
• Remove the pumpkin from the oven and cool.
• Peel two tomatoes (how to do this is written above) and cut them into cubes.
• Place chopped tomatoes, roasted pumpkin pulp, 2 finely chopped garlic cloves, chopped basil and a raw egg in a bowl.
• Add salt and pepper, mix everything into a homogeneous mass.
• Roll up eggplant tongues and fill them with pumpkin filling.
• Cover a baking sheet with a sheet of foil and grease it with oil.
• Cut the remaining tomatoes into slices and place them on foil.
• Sprinkle them with salt and pepper, then place one roll on top of each circle.
• Sprinkle everything with grated cheese and bake in the oven for 10-15 minutes, or until the cheese is melted and browned.
• Serve each roll on a tomato slice.

Recipe 5: Eggplant rolls baked with three cheeses

Servings: 12 pcs.

Ingredients:

• 300 g fresh goat cheese;
• 3 cloves of garlic;
• 1/2 cup finely chopped fresh basil;
• 50-70 g hard cheese (Parmesan or other);
• 1 lightly salted cucumber, finely chopped and squeezed;
• 70-80 g soft cheese (suluguni, mozzarella, etc.);
• 1 glass of sweet tomato sauce (Krasnodar, Chumak, Marinara);
• 1 tbsp. spoon of mayonnaise;
• salt and ground black pepper - to taste.

Preparation:

• Shred the goat cheese by crushing it with a fork or crumbling it with your hands.
• Grate hard cheese onto a fine-neck grater.
• Grind the garlic in a press.
• In a bowl, mix both cheeses, chopped garlic and basil, finely chopped pickled cucumber, salt, pepper and mayonnaise.
• Roll eggplant “tongues” into rolls, filling them with filling.
• Pour a glass of tomato sauce into a ceramic mold.
• Place the rolls in the sauce and sprinkle them with grated soft cheese.
• Bake in an oven preheated to 200 degrees for about 10 minutes until the cheese melts and browns.
• Serve directly in the form, sprinkled with herbs.

I hope you enjoyed these recipes and will make all or more of them for your holiday table.

Bon appetit and happy cooking!

An exquisite feast awaits you if you prepare eggplant rolls with different fillings. If you are looking for spectacular snacks for the holiday table, or just decided to treat yourself to another tasty treat, you have come to exactly the right place. Treat your friends and family, and your reputation as an experienced cook is guaranteed. Today I will offer some delicious egg roll recipes.

The appetizer is portioned, convenient to take, and can be served on a common platter. Well, most importantly, there are a lot of variations for preparing the filling of rolls. Eggplants will respond gratefully to any experiment.

Eggplant rolls with different cheese fillings

The cheese filling breaks records in popularity and preparation options. You can see a few in another article, don’t be lazy, run away. Here I offer different ideas for cheese filling.

Finely grate or chop all ingredients into crumbs. Mix and place on the fried blue ones.

• Processed cheese, finely chopped bell pepper, garlic, paprika.
• Cheese or cottage cheese with dill and finely chopped carrots in Korean.
• Hard cheese with egg, mayonnaise, garlic.
• Processed cheese with ham, pickles, mayonnaise and garlic.
• Crab sticks with eggs, garlic, hard cheese, dill, mayonnaise.

How to prepare rolls:

1. Cut the blue ones into long slices. After adding salt, wait for the plates to release juice. Drain and dry.
2. Fry in oil, place on a paper towel to drain excess oil (remember the calorie content and reduce it by all means).
3. At the same time, make the filling from the suggested recipes.
4. Place the spread on the blue ones and wrap them with a roll. Secure it so it doesn't fall apart.

Eggplant cheese rolls with garlic

Everyone can cook the simplest recipe for rolls with cheese and garlic. I suggest making it more complicated by adding cottage cheese and a lot of pepper.

Take:

• Blue ones - 2-3 pcs.
• Sour cream – 2-3 tbsp. spoons.
• Cottage cheese – 100 gr.
• Garlic – 3 cloves.
• Hard cheese – 80 gr.
• A mixture of peppers, paprika, herbs, sunflower oil, salt.

Preparation:

1. Remove the bitterness from the vegetable by cutting into slices, adding salt, and allowing the juice to release. Drain and dry with paper towels.
2. Fry in oil on both sides.
3. Mix cottage cheese and sour cream in a bowl. If the curd mass is runny, add less. Pour a little more sour cream into the grainy cottage cheese. The mass should not spread.
4. Add the pressed garlic.
5. Grate the cheese into crumbs and place in a bowl. Send chopped herbs and pepper there. Mix everything well.
6. Place the filling on the slices, roll, secure and serve.

Curd filling for rolls

You can even make a sweet version of eggplant rolls using cottage cheese. Classically, cottage cheese is combined with sour cream, garlic is added and spread on fried preparations. I offer several different cottage cheese fillings. You can read the cooking technology in other recipes.

• Grainy cottage cheese with fried onions, chopped bell peppers, garlic.
• Cottage cheese, herbs, sour cream, garlic, crumbs of any nuts.
• Cottage cheese, raisins, sour cream, garlic, mint nuts, cinnamon (you can have rosemary, basil, dried apricots, prunes). Choose from the list and cook.

Recipe for eggplant rolls stuffed with minced meat and carrots

Unlike light snacks, this version of the recipe will act as a satisfying, complete dish. Since rolls are a portioned dish, I advise you to take large eggplants to accommodate more filling. The dish belongs to Caucasian cuisine.

Take:

• Little blue ones.
• Minced meat – 200 gr.
• Carrot.
• Walnuts – ½ cup.
• Cilantro, parsley.
• Garlic cloves – 5 pcs.
• Khmeli-suneli – ½ teaspoon.
• Mayonnaise.
• Salt, oil.

Step-by-step preparation:

1. Cut the washed blue ones lengthwise into thin slices. Add salt, after releasing the juice, drain it and rinse the workpieces.
2. Fry the minced meat. Finely grate the carrots and also fry (separately).
3. Finely chop the nuts, add crushed garlic to the minced meat. Add fried carrots, suneli hops, chopped herbs.
4. Add salt, add mayonnaise, mix well.
5. Fry the blue ones, cool.
6. Spread generously with filling and roll into a log. Secure if necessary.

How to make eggplant rolls with Korean carrots

The snack has a funny name “Mother-in-law's tongue”. The filling is aromatic, spicy, unusual. You can take ready-made carrots, or make your own.

Required:

• Eggplants – 2 pcs.
• Korean carrots – 120 gr.
• Provencal mayonnaise.
• Garlic cloves – a couple of pieces.
• Salt, seasonings, oil.

Step-by-step preparation:

1. Cut the blue ones lengthwise into slices. Add salt and let sit long enough for the juice to release. Drain it, rinse the workpieces, and dry.
2. The plates can be fried in oil, or baked in the oven, placed on a baking sheet.
3. Add chopped garlic and chopped herbs to the mayonnaise (I suggest taking dill and cilantro).
4. Generously coat the sliced ​​eggplants with mayonnaise sauce. Place a spoonful of carrots on the edge, wrap the layer and seal it.

Rolls stuffed with walnuts

Eggplants with nuts - song . Several common recipes can be found in another article, be sure to go. Here you can find a classic version of preparing Georgian eggplant rolls. If you like spicy snacks, add more adjika and garlic.

You will need:

• Blue ones - a couple of pieces.
• Bulb.
• Walnut kernels, peeled - half a glass.
• Adjika – ½ small spoon.
• Garlic cloves – 3-4 pcs.
• Khmeli-suneli seasoning – ½ small spoon.
• Table vinegar - ½ teaspoon.
• Water – 5 large spoons.
• Pepper, oil, salt.

How to cook a Georgian dish:

1. Wash the blue ones, peel them, cut into thin slices.
2. Sprinkle with salt and leave on the table for 30 minutes. Drain the salted juice and blot the strips with napkins.
3. Fry the blue plates in a frying pan. Place on a paper towel to drain and absorb excess oil.
4. At the same time, dice the onion and fry in oil in a frying pan. Grind the nuts into crumbs.
5. Place everything in a blender bowl. Add vinegar, adjika. Seasonings, splash water. Use the gadget to grind the contents into a smooth puree.
6. Spread the mixture along the length of the plates, wrap it in a roll, secure with thread or a toothpick.

Video recipe for rolls with eggs, tomatoes, cucumbers

An unusual recipe for making eggplants rolled into rolls. I recommend it, we have already prepared it and rated it a five. May you always have delicious food!