Eggplant rolls with cheese - 4 step-by-step recipes for a delicious roll

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Prepared by: Dashuta

06/12/2014 Cooking time: 50 min

Their succulent eggplant stuffed with cheese, herbs and garlic is a delicious treat you can't resist. And for the summer season, such an appetizer is absolutely irreplaceable; it should be on every table.

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And here is a recipe for Georgian eggplants, where the rolls are stuffed with garlic and nuts with herbs.

The cooking technology is simple, it will turn out delicious for everyone. The only small drawback is the cooking time. If frying in a pan, then preparing the blue ones will take about 20-30 minutes. And if you bake eggplants with cheese and garlic in the oven, the time will be twice as fast.

How to cook “Eggplant rolls with cheese”

We rinse the eggplants under water and then carefully cut them into slices. They should not be very thick and not too thin, but such that it is convenient to twist them later. Sprinkle the slices with salt and leave for 15 minutes.

After 15 minutes, pour vegetable oil into the frying pan and put it on the fire. Fry the eggplants on all sides until golden brown.

Place the fried eggplants on paper napkins to remove excess oil and set them aside to cool. Meanwhile, we wash the fresh herbs and chop them finely.

Peel the garlic and grate it on a fine grater.

The cheese can be grated on a coarse grater or, like garlic, on a fine grater.

Now put cheese, herbs and garlic in a bowl, add mayonnaise and mix everything thoroughly. If necessary, you can add a little salt or ground pepper to the filling.

Take the first slice of eggplant and spread it evenly with the prepared filling.

Carefully roll it into a roll and repeat the same with the remaining eggplant slices. Now our appetizer is ready, if you want it to become even tastier, then put it in the refrigerator for a couple of hours. Bon appetit!

Eggplants with cheese and garlic in the oven

Eggplant rolls in the oven are leaner. Because they absorb less oil than when frying. But it’s also a little drier, also due to the amount of vegetable oil.

To bake blue ones in the oven, you first need to cut them into thin strips with a vegetable cutter (which can be used to peel off the skins of potatoes). Or use a sharp knife to cut into thin slices.

And then soak in salt water for 20 minutes. This will release the bitterness from the vegetables. And the little blue ones will be saturated with water and take less oil.

Ingredients

• 2 fresh eggplants,
• 100-150 g soft cheese (cream cheese or ricotta),
• 4 tbsp. l. mayonnaise or as desired
• 4 cloves of garlic,
• vegetable oil for frying,
• dill or parsley - 2-3 sprigs each,
• salt.

You can experiment by adding 2-3 tbsp to the filling. crushed walnuts (recipe with video below), fresh tomato, sweet pepper.

Step by step recipe

1. Wash the eggplants, remove the stem. Cut into thin slices, up to about 1 cm. Pour water into a deep bowl, add 1 tbsp. l. salt. Soak the blue stripes in water for 20 minutes. This will allow the vegetables to absorb the salt and water. Then they won't taste bitter. They will also absorb less oil both in the pan and in the oven.
2. Remove the eggplants from the water. Blot dry with a towel or napkin. Dip in vegetable oil. And place on a baking sheet. Bake in the oven at 180C until fully cooked. And a slight blush.
3. It is better to use soft, creamy cheese.

   This makes it juicier and more pleasant to the taste. For example, Rossiysky or Poshekhonsky cheese, which is hard, will have a more “rubbery” consistency when it cools in the rolls. Than soft cheese.

4. Finely chop the garlic. You can pass it through a press or grate it on a fine grater. Mix cheese with salt, garlic, ground black pepper. It's good to add mayonnaise. It will be juicier this way. For 100-150 g of cheese - 3 tbsp. l. mayonnaise.
5. Mix chopped greens into the filling.
6. Coat each blue stripe with cheese mixture. And our recipe for eggplant with cheese and garlic will be 100% complete when we carefully roll up the rolls. Not too tight, but to keep its shape.

Delicious both hot and cold. Can be stored in the refrigerator for up to 3 days.

Grilled eggplant rolls with cheese and nuts

Walnuts go well with all vegetables and fruits. In Georgian cuisine it is difficult to imagine eggplant dishes without their presence. Interested? Go for recipes for cooking eggplants in Georgian style . Here I suggest making delicious rolls in a frying pan or grill oven with soft Feta cheese.

You will need:

• Little blue ones - 2 medium sizes.
• Feta cheese – packaging.
• Walnuts – 30 gr.
• Greek natural yogurt – 1-2 large spoons.
• Olive oil - as needed.
• Salt, cayenne and black pepper, dried oregano, basil, any fresh herbs.

Recipe with photo

Divide the washed vegetables lengthwise into thin slices so that they can be rolled into a roll.

Sprinkle with salt, stir and do other things for half an hour. The bitterness needs to be removed from the blue ones, and along with it the harmful solanine.

Rinse under running water, dry with a napkin.

Place in a bowl and drizzle with oil. Place in the oven or frying pan to bake on the grill. If this function is not available, simply fry or bake. Cool the workpieces.

Make the filling. Fry a little in a dry frying pan, then chop the nuts into crumbs and add to the cheese.

Add yogurt, chopped basil, and seasonings there.

Mix the mixture thoroughly until smooth. Make sure that the filling is not too liquid, otherwise it will spread.

Place the filling on the eggplant strips and roll into rolls.

Secure with a toothpick (skewer).

In a frying pan

1. To fry blue rolls in a frying pan, follow the same procedure. Soak strips of vegetables in salted water for 15-20 minutes. Then drain the water. Pat the eggplants dry with a towel.
2. Pour oil into the pan without sparing. Fry the blue ones on both sides until golden brown over medium heat.
3. Place the slices on a paper towel to absorb excess oil. But it will still be quite high in calories.
4. After which you can coat the eggplants with a mixture of grated cheese (or mashed with a fork with mayonnaise), garlic, salt, and herbs.

Grill pan

Pictured with mayonnaise, sweet pepper and garlic.

Using a grill pan, you can cook eggplant rolls with minimal fat.

Fry the slices in a frying pan without oil or with a small amount of oil. When the flesh of the vegetable changes color and light golden stripes appear, the blue one is ready.

If you soak the eggplants in salted water in advance, you only need to add a little extra salt.

Delicious eggplant rolls with cheese and garlic

One of the simplest and most popular recipes for making rolls. Almost all products are at hand and can be found in any refrigerator. Despite its simplicity, the appetizer will turn out amazing.

You will need:

• Eggplant.
• Garlic – 3 cloves.
• Cheese (hard) – 50 gr.
• Mayonnaise – 3 large spoons.
• Dill, sunflower oil, salt.

Recipe for making rolls:

1. Divide the blue ones into strips, cutting lengthwise, no more than a centimeter thick.
2. Add salt, hold, wait for the slices to release their juice. Drain it along with the bitterness, and be sure to dry it with a paper towel.
3. Grind the sur finely into crumbs, pass the garlic cloves through a press, turning them into a paste.
4. Place the ingredients in mayonnaise sauce and add chopped dill.
5. Fry the eggplant pieces in hot oil. It takes 2-3 minutes to prepare.
6. Lay out the plate and brush with cheese filling. Roll it up and secure it. The appetizer is served cold.

Eggplant rolls with cheese, garlic and tomatoes

Tomatoes will add juiciness and color to our appetizer. I cooked with feta cheese, but you can replace it with absolutely any cheese you have on hand - both hard and soft, but if I just mashed the feta with a fork, then the cheese into the filling will need to be grated on a fine grater.

To prepare this dish you will need:

• eggplants 2 pcs.;
• feta cheese – 250 gr;
• tomato – 1 pc.;
• sour cream – 2 tbsp;
• garlic – 2 cloves;
• vegetable oil 4 tbsp;
• greens (parsley, dill) in a bunch;
• salt, pepper to taste.

Cooking eggplant rolls with cheese and tomatoes

1. Cut the eggplants into thin slices and sprinkle with salt. Leave for 20 minutes.

2. Mash the cheese with a fork (or three on a grater) and add garlic.

3. Add sour cream and stir.
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4. Finely chop the greens and add to the cheese.

5. Fry the eggplants on both sides until golden brown. Then remove from the pan and place on a paper towel.

6. Cut the tomatoes into slices as shown in the photo.

7. Spread the slices with the filling, lay out the tomato pieces and roll into a roll.

8. This is what the roll should look like. It holds its shape well, so there is no need for additional chipping.

Author: Irina