We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Ingredients for cooking eggplant rolls with cheese and garlic
- Eggplant 3 pieces
- Fat cottage cheese 100 grams
- Hard cheese 50 grams
- Sour cream 2 tablespoons
- Garlic 3 cloves
- Dill (fresh) to taste
- Parsley (fresh) to taste
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as needed
- Main ingredients: Eggplant, Cheese, Cottage Cheese, Sour Cream, Greens
- Serving 1 serving
- World Cuisine
A kitchen knife, a cutting board - 2 pieces, paper kitchen towels, a bowl, a grater, a garlic press, a tablespoon, a table fork, a stove, a frying pan, a kitchen spatula, a large flat dish or a serving plate.
Cooking eggplant rolls with cheese and garlic:
Step 1: prepare the ingredients.
First of all, with the help of a sharp kitchen knife, cut off the stalk of each eggplant. Then we wash them together with peeled garlic cloves and sprigs of greens under trickles of cold running water. We dry everything with paper kitchen towels, take turns sending to a cutting board and continue preparation.
We shred eggplants along layers from 2 to 4 millimeters thick, lay them in a deep bowl in layers, each pouring each with a small handful of rock salt, and put under pressure on 30 minutes. This process will help get rid of most of the bitterness that is contained in this vegetable.
Meanwhile, chop dill with parsley, chop the hard cheese on a fine or medium grater, and transfer the cottage cheese to a small bowl and rub it with a table fork into small grains. Next, lay out on the countertop the remaining products that will be needed to prepare the dish, and proceed to the next step.
Step 2: prepare the filling.
Add the prepared hard cheese, sour cream, dill and parsley to the mashed curd. Season them to taste with salt and black pepper. There we squeeze the garlic cloves through a press and mix everything with a tablespoon to a homogeneous consistency - the filling is ready!
Step 3: fry the eggplant.
After 30 minutes, when the eggplants are infused, again we wash them from excess salt, squeeze them slightly and dry them again with paper towels. Then we put the pan on medium heat and pour a couple tablespoons of vegetable oil into it. After a few minutes, we drop 3-4 eggplant layers in the heated fat and fry them on both sides until soft, as well as a golden crust.
Do not overtake them on the stoveso as not to burn, the crust will be firm, so as soon as they are browned, with the help of a kitchen spatula we shift the vegetable slices onto a large flat dish or an exploration board. In the same way we cook the rest of the eggplant, periodically adding oil to the pan.
Step 4: we form eggplant rolls with cheese and garlic.
Then we take an eggplant layer, put 1-1.5 tablespoons of garlic-cheese filling on one of its distant ends and turn a small tight roll.
We also do the rest until the products run out. Then we spread the appetizing dish on a large flat dish, optionally decorate the appetizer with fresh sprigs of herbs and serve to the table.
Step 5: serve eggplant rolls with cheese and garlic.
Eggplant rolls with cheese and garlic after cooking are served warm or cold as a snack. They are served on a large flat dish or in portions on plates, previously garnished with twigs or leaves of fresh herbs, for example, dill, parsley, cilantro or basil, as well as optionally supplemented with pomegranate seeds, olives, olives, lettuce leaves and figuratively sliced fresh vegetables. Tasty, inexpensive, healthy and fast! Enjoy it!
Enjoy your meal!
- very often the zucchini rolls are prepared in the same way, only this vegetable is slightly salted and breaded in flour immediately before frying;
- an alternative to sour cream - mayonnaise or heavy cream, cottage cheese - cream cheese, and black pepper - allspice;
- It is not necessary to put greens in the filling. You can also use one type or replace dill or parsley with cilantro, basil, green onions;
- sometimes before slicing whole eggplants are soaked in salted water for about 30-60 minutes. Vegetables prepared in such images get rid of more bitterness and absorb a little liquid, due to which less fat is consumed during frying, since water repels it.