The table is good when there are various, tasty and tasty dishes on it.
Without a doubt, one of these are eggplant rolls with cheese. This appetizer is prepared quite simply and quickly, and eaten even faster.
In addition, the dish is healthy, as the main ingredient is eggplant - a treasure trove of vitamins and minerals.
For making rolls, you can use both white and blue eggplants. Whites are preferable because they do not taste bitter, and in blue ones there are more vitamins. So, you choose. You can combine business with pleasure: use both kinds!
General principles for cooking eggplant rolls with cheese
If you use blue eggplants, be sure to cut them, salt and leave for a while, so that bitterness will disappear from them.
Eggplants need to be cut so that the rolls can be twisted out of them, but they should not be too thin, otherwise they will fall apart.
Before turning the rolls, eggplants must be fried on both sides.
If you use meat for filling rolls, we recommend taking chicken fillet. Then the snack will turn out tender and juicy.
Do not forget that for rolls eggplant is not cleaned, and fried with the peel.
To decorate a snack, use basil and parsley, this will give the dish an extra flavor.
Eggplants absorb a lot of oil when roasting, so make sure that it is enough in the pan.
For the filling of rolls will suit perfectly both processed cheese, and durum cheese.
It is preferable to fry eggplants in olive oil, so it will be better for health.
Best for the preparation of eggplant rolls with cheese to take long oblong eggplants.
Eggplant rolls with cheese: tender and deliciously delicious
This recipe uses white eggplants, which do not require pre-treatment, so feel free to start frying them without fear that the rolls will be bitter. Ingredients:
• a pair of eggplants
• half kg of durum cheese
• parsley
• olive oil
• a couple of spoons of mayonnaise
• three cloves of garlic
• salt
Cooking:
Rinse the eggplants, wipe dry, remove the tails, cut with small plastics, preferably if they are not thinner than five mm.
Salt the sliced plates.
Heat olive oil in a deep skillet, fry eggplant plastics in it.
To get rid of excess oil, put the fried eggplants on a paper towel, it will absorb excess liquid.
On the largest grater, grate the cheese, mix it with garlic chopped in garlic press and chopped parsley. Mix well and pour mayonnaise.
Mix gently, put a small amount on the edge of the eggplant and roll in the form of a roll. To rolls do not fall apart, connect them with a decorative skewer.
Recipe for eggplant rolls with cheese and chicken
The main ingredients in this recipe are eggplants and chicken, cheese is an auxiliary product. But the taste of the whole dish depends on which sort you use. Best for this snack to take cream cheese.
Ingredients:
• half a kg eggplant
• one tomato
• salt
• half kg chicken fillet
• pepper
• one onion
• basil and parsley
• a pair of tablespoons of olive oil
• You can optionally add a couple drops of vinegar.
Cooking:
Eggplants should be well washed and dried, cut into thin plastics, sprinkle a bit with oil. Plastics cut in half.
Chicken fillet also washed, dried and cut with the same plastic as eggplant.
Meat with salt. Add pepper.
Put chicken plastics on eggplant plastics, sprinkle with grated cream cheese on top.
Minimize to rolls.
Put eggplant rolls with chicken and cheese on a baking sheet, cover with foil.
In the oven bake at not very high temperature for half an hour.
While the rolls are baked, you can make salsa. To do this, wash and peel the tomato. Finely, we cut it finely. Onions are also cleaned and minced as small as possible.
Mix onion, tomato, pepper, vinegar, salt and oil well.
When the rolls are ready, lay them on a plate with salsa and garnish with parsley and basil.
Eggplant rolls with cheese: nourishing and very tasty
Snack for this recipe is very high in calories. It goes well with white wine or champagne. These rolls will decorate the festive table, besides they can be prepared in a matter of minutes.
Ingredients:
• average peppercorn
• olive oil
• a pair of small eggplants
• cheese
• few ham slices
• a pair of tomatoes
• three spoons of cottage cheese
• a couple of pieces of bread
• fat
• pepper
• basil
• a pair of garlic cloves
Cooking:
Rinse the eggplants, dry them on a paper towel and cut them into not very thin slices.
Heat the butter in a skillet, fry the eggplants on both sides. Add pepper, basil and salt.
After the eggplants are browned, put them on a napkin so that excess oil is absorbed into it.
Roast pepper bake in the oven, pre-rinsing and cleaning it from the seeds. Peel off the peel, similar to the film.
Mix it with cottage cheese, add crushed garlic, pepper, salt.
Cheese cut thin plastic, such as eggplant. Smear them with curd mixture on one side, put a slice of ham, cheese on top. All this is laid on a plate of eggplant, rolled into a roll and baked in the oven. Bake no more than ten minutes.
Rinse the tomatoes and cut them into circles, after the rolls are ready, put the tomato circles on them.
It is best to serve the snack with black bread.
Eggplant rolls with cheese: creamy flavor and tomato flavor
This snack is considered low-calorie and easy to prepare. Perfect for those who follow beauty and time. A set of products - the minimum. You can decorate any greens.
Ingredients:
• a pair of eggplants
• one tomato
• pepper
• salt
• several plates of cream cheese
• olive oil
• parsley and green onions Cooking:
Rinse the eggplants well, remove the stalks, cut them with not very thick plates. Put them in a cup, sprinkle with salt and leave for 15 minutes so that they give juice. This juice needs to be drained.
Fry eggplants in oil on both sides so that they are not very fat, put them on a paper towel, it will absorb excess oil.
Eggplant plates cool. Put them on a plate of cream cheese.
Wash tomatoes and cut into neat circles. Each circle is divided into small slices.
On each plate of eggplant put a couple of slices of tomato on top of the cheese, roll in the form of a roll. Salt, garnish with green onions and parsley.
Eggplant rolls with melted cheese: light snack in shape and cooking
This recipe is very simple, easy and time-saving. For snacks, melted cheese is used, but not slices, but one that can be spread on bread. So it will be easier to prepare an interlayer.
Ingredients:
• a pair of eggplants
• parsley
• olive oil
• a pair of garlic cloves
• processed cheese packaging
Cooking:
We wash the eggplants well, cut them into oblong plates, fry in olive oil, necessarily from both sides.
After roasting each plastic lay out on a paper towel for about five minutes to remove excess oil.
Cream cheese mixed with chopped herbs and garlic suppressed. Each eggplant plastic smear cheese filling and roll into a roll, salt. To rolls do not fall apart, fasten them with a regular toothpick.
Eggplant and Greek Cheese Rolls
The snack on this recipe has a sharp taste and a pleasant aroma. On the table it is served cold. As one of the ingredients used feta cheese, it is desirable to use it.
Ingredients:
• two hundred grams of feta cheese
• one eggplant
• chilli
• salt
• thyme
• parsley
• clove of garlic
• olive oil
Cooking:
Eggplant rinse well, remove the stem. Cut the eggplant lengthwise into several plates, no more than 4 mm. Salt them and leave for ten minutes in a cup. After the eggplants give juice, remove the plates, coat with oil on both sides and put on the grill. Cook for about five minutes, turning occasionally. Fetch the feta cheese, add parsley, spices and crushed garlic, as well as a couple of tablespoons of butter. Mix everything well.
Cool the eggplant plates, put a layer of curd on them, twist in the form of a roll and fasten with a toothpick.
For a couple of hours put in the fridge. Decorate with parsley before serving.
Tips and tricks for cooking eggplant rolls with cheese
- For eggplant rolls to be tasty and juicy, you need to cook them to a soft state.
- If you use tomatoes in the filling, do not peel them off.
- Eggplant rolls with cheese are best consumed cold.
- The rye bread, whole boiled potatoes, and rice are perfect for this snack.
- The thickness of eggplant plastics should be no more than 3 or 5 mm.
- For eggplant rolls, it is advisable to take cheese that melts well.
- It is best to add garlic last, then its flavor and taste will remain in the dish, and will not disappear.
- Fry eggplants in a deep skillet, as you will need a large amount of butter to fry them. Pour the oil in the pan, put the eggplants in there, when they absorb all the oil, add a little more so that they have something to fry.
- To prevent eggplant cheese rolls from breaking up, fasten them very carefully. To do this, use toothpicks or special small skewers.
