10 recipes tastiest rolls Eggplant
Educational Program Food / / December 19, 2019
Choose a large or medium-sized eggplant: little uncomfortable wrapped in rolls. For cutting use a grater, mandoline or sharp knife. From one aubergine slices typically 6-8 turns. To remove the bitter taste, salt eggplants and leave for 15-20 minutes, rinse and drain.
Fry on a conventional pan or grill to make ruddy stripes.
Lay out the stuffing with the broad side. Rolls, which do not need to cook in the oven, attach wooden or plastic skewers. Those who will bake, put in shape overlaps down. So they just do not turn around.
1. Eggplant rolls with walnuts, greens and pomegranate
Ingredients
- 2 eggplant;
- ½ pomegranate;
- 5-6 sprigs of coriander;
- 1 clove of garlic;
- 1 green chili pepper;
- 1 lemon;
- 200 g shelled walnuts;
- salt and pepper - to taste;
- 4-5 tablespoons of vegetable oil.
preparation
Eggplant cut into thin slices. Remove the seeds from a pomegranate. Chop coriander. Garlic and chilli chop with a knife. squeeze the juice from a lemon.
Walnuts are scattered on the contrary and for 5-10 minutes fry in an oven at 180 ° C. Then place on a paper towel, cool and grind in a mortar.
Mix nuts with garnet grains, coriander, garlic, chili, salt, pepper, lemon juice and 2 tablespoons of vegetable oil. Leave on for 10-15 minutes.
Heat a frying pan over medium heat. Each slice eggplant lubricate oil and cook for 2-4 minutes on each side. Arrange on a plate, fill the stuffing and wrap in rolls.
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2. Eggplant rolls with olives and feta
Ingredients
- 1 eggplant;
- 8-10 pitted olives;
- 4-5 sprigs of parsley or dill;
- 100 g of feta cheese;
- 2 tablespoons of vegetable oil;
- salt and pepper - to taste.
preparation
Eggplant cut into lengthwise slices. Olives and chop greens. Cheese crumble.
Heat a frying pan over medium heat. Grease eggplant oil and cook for 2-4 minutes on each side. Pour onto a plate and cool.
Mix cheese with olives and herbs. Salt and pepper. Put on each slice stuffing and gently tighten.
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3. Eggplant rolls with cheese, garlic and walnuts
Ingredients
- 1 eggplant;
- 100 g of semi-solid cheese;
- 30 grams of walnuts;
- 3 garlic cloves;
- 3-5 sprigs of dill and parsley;
- 2 tablespoons of vegetable oil;
- 1-2 tablespoons mayonnaise;
- salt and pepper - to taste.
preparation
Eggplant cut into thin slices. Cheese rub on a small grater. Nuts crumble. Garlic pass through the press. Chop the greens.
In a frying pan heat the oil over medium heat. Fry the eggplant for 2-4 minutes. Cool.
Mix with garlic cheese, nuts, herbs, mayonnaise, salt and pepper. On each slice of eggplant lay out the resulting stuffing and wrap in a roll. Refrigerate before serving.
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4. Eggplant rolls with spinach and three kinds of cheese
Ingredients
- 3 eggplant;
- 4-5 tomatoes;
- 30 g parmesan;
- 100 g of mozzarella;
- 120 g frozen spinach;
- ½ basil beam;
- 3-4 cloves of garlic;
- salt - to taste;
- 3 tablespoons of vegetable oil;
- 200-250 g ricotta.
preparation
Eggplant cut into long thin slices, tomatoes - into small pieces. Cheese rub on a small grater, mozzarella - on average. Let the spinach thaw, then squeeze to remove excess moisture. Basil chop. Garlic pass through the press.
Eggplant slices place on pan and bake at 180 ° C until soft, about 20 minutes. Cool.
Connect tomatoes, half basil, ⅔ garlic and salt thereof. Divide the mixture into two equal parts and place in a baking dish.
Toss spinach, parmesan, ricotta and garlic residues. Season with salt. Spread the eggplant with oil, lay on them to get the stuffing and wrap in rolls.
Place the workpiece in a mold and pour remaining tomato sauce. Bake for 40-45 minutes at 180 ° C. For a couple of minutes until cooked sprinkle with mozzarella.
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5. Eggplant rolls with tomato and mozzarella
Ingredients
- 1 eggplant;
- 120 g of mozzarella;
- 1 tomato;
- 1 sprig basil;
- 2 tablespoons of vegetable oil;
- salt and pepper - to taste.
preparation
Eggplant cut into very thin lengthwise slices, cheese and tomatoes - slices a little thicker. Basil chop.
In a frying pan heat the oil over medium heat. Eggplant fry for 2-4 minutes on each side. After each put a slice of tomato and cheese on one side. A little salt and pepper, wrap it in a loaf pan and let sit for another 1 minute. Then remove and serve.
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6. Eggplant rolls with ricotta, figs and mint
Ingredients
- 1 eggplant;
- 1-2 sprigs mint;
- 1-2 tamarind;
- 1 clove of garlic;
- 1 lemon;
- 100-150 g ricotta;
- 80 grams of walnuts;
- salt - to taste;
- 2 tablespoons vegetable oil.
preparation
Eggplants cut lengthwise into slices. Mint and chop figs. Garlic pass through the press. squeeze the juice from a lemon. Ricotta mash fork or grind through a sieve.
Nuts place on baking and cook 5 minutes in the oven at 175 ° C. Cool and chop with a knife or a mortar.
Mix cheese with nuts, garlic, mint (leave little supply), dates, half a lemon juice and salt.
Eggplant lubricate oil and fry over medium heat for 2-4 minutes on each side. Arrange on a plate, add the filling and roll up into rolls. Pour the remaining juice and sprinkle with mint.
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7. Eggplant rolls with peppers and marinara sauce
Ingredients
- 1 large eggplant;
- 1 onion;
- ½ red pepper;
- ½ yellow pepper;
- ½ orange pepper;
- ⅓ zucchini;
- 2 garlic cloves;
- 100 g of semi-solid cheese;
- 2½ tablespoons vegetable oil;
- salt and pepper - to taste;
- 500 g of sauce marinara.
preparation
Eggplant cut into thin plates, onions, bell peppers, zucchini and garlic - small pieces. Cheese rub on a medium grater.
On frying pan, heat 2 tablespoons oil over medium heat. For 5-7 minutes, fry the onions and garlic, salt and pepper. Add the zucchini, bell peppers and half marinara sauce. Simmer for 15-20 minutes or longer, until the vegetables are tender.
Eggplant, place on a greased baking sheet. Bake for 10 minutes at 175 ° C. Cool slightly. Arrange the slices on a vegetable stuffing with cheese and wrap a third.
Place rolls back into the baking dish. Pour sauce. Cook for 15 minutes at 175 ° C under a foil or lid. Once open, sprinkle with cheese and bake residues 5 more minutes.
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8. Eggplant rolls with beef and cashew
Ingredients
- 100-150 g of cashew;
- 2 eggplant;
- 1-2 tomatoes;
- 1 clove of garlic;
- 1-2 sprigs greens;
- 4 tablespoons of vegetable oil;
- 250 g of minced beef;
- ½ teaspoon fennel;
- ½ teaspoon of dried oregano;
- salt and pepper - to taste;
- ½ teaspoon basil;
- 2-3 tablespoons of water.
preparation
Cashew 8-10 hours or overnight soak in water. After dry. Eggplant cut into thin slices. Chop tomatoes blender. Garlic pass through the press. Chop the greens.
Coat the eggplant 2 tablespoons oil and place on a baking sheet. Bake for 15 minutes at 175 ° C.
Heat the remaining oil in a frying pan over medium heat. 5-10 minutes fry beef fennel, oregano, garlic, salt and pepper.
Whisk cashew blender with water, salt and basil.
On each slice of eggplant lay out stuffing and walnut sauce. Wrap in rolls, place in a baking dish and grease the crushed tomatoes. Bake for 20 minutes at 175 ° C. Before serving, sprinkle with herbs.
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9. Eggplant rolls with garlic hummus and lemon sauce
Ingredients
- 2 eggplant;
- 2⅓ teaspoon of vegetable oil;
- 2 heads of garlic;
- 250 g of chickpea;
- 6 tablespoons tahini;
- 5 tablespoons of lemon juice;
- 3 tablespoons water;
- 1 teaspoon sumac;
- salt - to taste;
- ½ teaspoon cayenne pepper - optional;
- 1 tablespoon chopped herbs;
- 1 tablespoon pine nuts.
preparation
Eggplant cut along the thin slices. Each brush with oil, it will take about 2 teaspoons. Pour onto a pan in the oven and bake for 5 minutes on each side at a temperature of 200 ° C. Cool.
Garlic clean. One clove aside, the rest cut off the top. Sprinkle remaining oil, each wrap in foil and bake for 40-45 minutes in an oven at 200 ° C.
When the garlic has cooled, its crush blender together with chickpeas, 4 tablespoons tahini, 3 tablespoons of lemon juice and 2 tablespoons of water.
The remaining paste tahini mix with lemon juice and water, crushed garlic clove, sumac, salt and cayenne pepper. Whisk the sauce blender. If he gets too thick, add 1 tablespoon of water.
On each slice of eggplant hummus Put the garlic and wrap in a roll. Before serving, pour the sauce, sprinkle with herbs and nuts.
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10. Eggplant rolls with pesto and ricotta
Ingredients
- 1 eggplant;
- 30 g pecorino romano, parmesan or other hard cheese;
- 70 g ricotta;
- salt and pepper - to taste;
- 4 eggs;
- 6-7 tablespoons pesto;
- 4-5 tablespoons of vegetable oil;
- 250-300 g breadcrumbs;
- 150 g of sauce marinara.
preparation
Eggplant cut lengthwise into thin slices. Hard cheese rub on a small grater. Put half a teaspoon and mix with remaining ricotta, salt and pepper.
Beat eggs with 4 tablespoons of pesto.
In a frying pan heat the oil over medium heat. Each layer of eggplant dip in egg mixture, then roll in bread crumbs and fry for 2-3 minutes on each side. Place on paper towels and cool.
Eggplant lubricate the remaining pesto, place them on the cheese mixture and wrap. Put in a baking dish and cook in a preheated 175 ° C oven until softened, about 10-12 minutes.
Marinaro boil in a saucepan and pour onto a plate. Top with rolls and sprinkle with remaining cheese.
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