Recipes for eggplant rolls with various fillings

Compound:
- medium eggplant 3 pcs.;
- large carrots;
- tomatoes 2 pcs.;
- seasoning for Korean carrots 1 tsp;
- garlic 3-4 cloves;
- 1 small hot pepper;
- hard cheese 100 g;
- mayonnaise;
- vegetable oil;
- greens.

Cooking:
Cut the washed eggplant lengthwise into thin "tongues", put in a bowl, sprinkle with salt - this helps to remove bitterness from the eggplant. After ten minutes, fry the “tongues”, shaking off excess salt, on both sides. Place the fried eggplant on a paper towel to remove excess oil.

Wash the carrots, peel, grate on a medium grater, fry in a pan, add diced tomatoes, after removing the skin from them.

Add seasoning and finely chopped hot pepper to the fried vegetable mixture. Finely chop the garlic, add it to the mixture and mix well.

We spread the filling on the "tongues" and roll them up with rolls.
Put the finished rolls on a plate lined with green lettuce leaves.

How delicious!

Eggplant rolls with tomatoes

Compound

• eggplant (medium-sized) - 2 pcs,
• tomato - 1 pc,
• mayonnaise,
• parsley, dill,
• garlic - 1-2 cloves,
• salt,
• pepper

Cooking

Wash the tomato, dry it and cut into small pieces.
Wash the eggplant, dry it and cut lengthwise into long thin strips.

Salt each strip a little with coarse salt, put in a bowl, leave for 20-30 minutes, then drain the resulting liquid.
In a frying pan heated with vegetable oil, fry eggplant strips on both sides until tender.
Peel the garlic and finely chop or pass through a garlic squeezer.
Wash greens, dry and finely chop.
Combine mayonnaise with garlic, herbs and mix well.

Lubricate each strip of eggplant with garlic mayonnaise and put a slice of tomato on the edge.

Roll the eggplant strip into a roll so that the tomato is inside.

Prepare the rest of the rolls in this way.
Put the rolls on a plate and sprinkle with chopped herbs.

Eggplant and avocado rolls

Eggplant - 3 pcs (1 kg)
Chicken meat-300 gr (only not fillet, it will be fresh)
Mushrooms-100 gr (I have champignons)
Cheese TV-100 gr
1 egg
Pepper
Salt

Sauce:
Tomatoes-4 pcs
Garlic-3 teeth
Sour cream-1 tbsp
Pepper
Salt

Cut the eggplant in layers and salt well. Put it on for 30 minutes, the liquid will drain and the bitterness will go away. Then rinse the eggplant and pour boiling water over it.
Throw meat, mushrooms and cheese into a blender. Grind everything. Add a raw egg, pepper and salt.
We put minced meat on a layer of eggplant

roll up the roll

Put in a cauldron

Prepare the sauce: chop the tomatoes with garlic, add sour cream, pepper, salt. Pour the sauce over the rolls and bake in the oven for 30 minutes at 180 *

The rolls are ready. Bon appetit

Georgian eggplant rolls

Compound

• eggplant 2-3 pieces,
• walnuts - 1/2 cup
• onion - 1 pc,
• garlic - 1-2 cloves,
• parsley or cilantro,
• vinegar 9% - 1/4 teaspoon,
• hops-suneli,
• vegetable oil for frying,
• salt,
• pepper

Cooking

Wash the eggplant, dry it and cut into long thin layers (ribbons).
Salt each strip a little, put in a bowl and leave for 20-30 minutes.
Then drain the resulting juice and fry the eggplant in vegetable oil on both sides.

Lay the eggplant on a paper towel to remove excess oil.

Prepare walnut sauce.
Finely chop the onion and fry in vegetable oil.
Chop nuts.
Pass the garlic through a garlic squeezer.
Chop greens.
Combine nuts, onions, herbs and garlic.
Add suneli hops, salt, pepper, vinegar and a little boiled water - place all the ingredients in a blender and mix until smooth.

* If the mass is too thick, you can add a little more water.

Spread fried eggplant strips with nut sauce (or put a teaspoon of sauce on the edge) and roll up.

Rolls of zucchini and eggplant

We present you another recipe for preparing a delicious dish of zucchini and eggplant, which can steal both the everyday table and the festive one. This dish will be enjoyed by all members of your family.
For 10-15 rolls you will need: medium-sized zucchini or zucchini, two eggplants, 100-150 grams of soft cheese (can be processed), 1-2 cloves of garlic, a small bunch of kenza, 2 tomatoes, 100 grams of walnuts, salt, sunflower oil .

Cooking:
1. Peel the zucchini and remove the seeds. You don't need to peel the zucchini.
2. Slice the zucchini and eggplant lengthwise into slices. Salt and fry in vegetable oil on both sides, then put on a paper towel. The paper towel will absorb excess oil.
3. Grind nuts, garlic and herbs and mix with cheese - this will be the filling for the rolls.
4. Place the eggplant slice together on the zucchini slice. Place the filling on this double platform and roll up.
5. Place the finished rolls tightly next to each other.
6. Finely chop the tomatoes and fry in a pan. Salt and put on rolls.

FISH ROLLS

Ingredients:
Eggplant - 4 pcs. (medium size)
Fish fillet (perch in my case) - 400-500 g
Onion - 1-2 pcs.
Carrot - 1 pc.
Curd -100 g
Bulgarian pepper - 1 pc.
Egg - 1 pc. (large)
Greens, ground pepper, salt - to taste
For sauce:
Tomatoes - 500-600 g
Onion - 1 pc.
Thick sour cream - 100 g
Boiled water (chilled) - 100 ml
Suneli hops - 1 teaspoon
Salt, ground pepper, sugar - to taste
Vegetable oil for frying vegetables
Cooking:

Let's prepare the minced meat: cut the onion into half rings, grate the carrots on a coarse grater and lightly fry in vegetable oil, cool. Remove seeds from bell pepper, cut into small cubes. Pass the fish fillet through a meat grinder along with the cooled onions and carrots, add the egg, cottage cheese, herbs, bell pepper, salt, pepper,

Mix well, cover with a lid and refrigerate

Wash the eggplant, cut lengthwise into thin slices, salt, mix, cover and leave for 30 minutes

Prepare the sauce: cut the onion into small cubes, cut the tomatoes in half and grate on a coarse grater (without skin). Heat the pan over low heat, pour vegetable oil, put the chopped onion and fry it until transparent (2-3 minutes), add the grated tomatoes, mix and simmer for 10-15 minutes (the liquid should evaporate by about half), add suneli hops. Mix sour cream with cold boiled water and add to the tomato mixture, add sour cream, salt and sugar to taste and heat for 1-2 minutes. (I forgot to take a picture after adding sour cream)

Squeeze the eggplant from the released juice, smooth it. On the wide side of the eggplant, spread the minced fish in a slide, and also apply a thin layer of minced meat on the surface of the entire eggplant plastic. This layer of minced meat will then prevent the roll from unfolding during stewing.

We roll up the roll

Now there are two ways to cook this dish: you can bake it in the oven, or you can cook it in a pan on the stove. It's very hot here, so I cooked on the stove. Put the rolls in a frying pan (cooking dish)

Distribute the sauce evenly. Cover and simmer over low heat for 30-35 minutes from the moment the liquid boils. If the sauce thickens too much, add a little boiling water.

Stage 1 Ingredients:
Eggplant 800 g
Salt 1 tsp

Peel the eggplant and cut lengthwise into 0.5-2 cm slices. Put in salt water and leave for half an hour.
Step 2 Ingredients:
Dill 100 g
Red tomatoes 200 g

Remove thick stems from dill, chop greens. Cut the tomatoes into thin slices.
Step 3 Ingredients:
Chicken egg 1 pc.

Lightly beat the egg with a fork.
Step 4 Ingredients:
Garlic cloves 4 pcs.

Cut the garlic as small as possible, mix with dill and salt a little.
Dry the eggplant, dip in the egg.
Step 6 Ingredients:
Vegetable oil 60 ml
Ingredients for eggplant rolls with a sfeta and tomatoes

Eggplant (medium) - 2 pcs.
tomatoes - 2 pcs.
feta - 120g
olive oil - 1 tbsp.
parsley
walnuts - 70g

How to cook eggplant rolls with sfeta and tomatoes

Eggplant cut along the plate 4-5 mm thick
We heat the pan with 1st.l. vegetable oil. We put the eggplant and fry in 2 batches for 2 minutes on each side, readiness.
We shift on paper towels to absorb excess oil. Remove the seeds from the tomatoes, cut the flesh into thick strips. Feta, 1 tablespoon olive oil and greens put in a blender bowl. Grind to the point of pasta.
For each slice of eggplant put 1 tsp. feta, a slice of tomato and half a walnut. We roll into rolls.

Eggplant rolls with meat and rice

Ingredients:
eggplant - 4 pcs.
minced meat - 200 g
rice - 3 tbsp. spoons
green onions - 30 g
pitted olives - 12 pcs.
garlic - 2 cloves
grated hard cheese - 4 tbsp. spoons
cilantro - 1 bunch
balsamic vinegar - 2 teaspoons
tomato paste - 1 tbsp. a spoon
dry white wine - 1 glass
ground black pepper
salt

Cooking method:
Cut the eggplant lengthwise into thin slices, salt, soak for half an hour. Then put in boiling water, cook for 2 minutes. Remove the eggplant slices with a slotted spoon, let the water drain. Boil friable rice, cool.
Mix minced meat with rice, chopped onion, finely chopped olives, chopped garlic and cheese. Salt the mixture, pepper, add a little chopped cilantro, mix.
Spread the filling over the eggplant slices, starting at the wider end, roll up the rolls, and secure with wooden skewers. Place the rolls in a baking dish. Mix vinegar with tomato paste and 1/2 cup water. Pour the mixture over the rolls and bake them for 40 minutes at 180 degrees.
Put the finished rolls on a dish. Pour the sauce formed during baking into a pan, add wine and boil for another 2-3 minutes. Pour the sauce over the rolls and sprinkle with chopped cilantro.