A table is good when it has a variety of delicious and tasty dishes.
Without a doubt, one of these is eggplant rolls with cheese. This appetizer is prepared quite simply and quickly, and is eaten even faster.
In addition, the dish is useful, since the main ingredient is eggplant - a treasury of vitamins and minerals.
For the preparation of rolls, you can use both white and blue eggplant. White is preferable because it is not bitter, and in blue there are more vitamins. So, choose you. You can combine business with pleasure: use both types!
General principles for the preparation of eggplant rolls with cheese
If you use blue eggplants, be sure to cut them, salt and leave for a while so that bitterness leaves them.
Eggplant must be cut so that rolls can be twisted from them, but they should not be too thin, otherwise they will fall apart.
Before spinning the rolls, the eggplant must be fried on both sides.
If you use meat for filling rolls, we recommend taking chicken fillet. Then the snack will be tender and juicy.
Do not forget that for rolls the eggplants are not peeled, but fried along with the peel.
To decorate the appetizer, use basil and parsley, this will give the dish an additional flavor.
Eggplants absorb a lot of oil when frying, so make sure there is enough of it in the pan.
For the filling of rolls, cream cheese and hard cheese are excellent.
It is preferable to fry eggplant in olive oil, so it will be healthier for health.
It is best to take long oblong eggplant for making eggplant rolls with cheese.
Eggplant rolls with cheese: tender and delicious
This recipe uses white eggplant, which does not require pre-treatment, so feel free to start frying them, not being afraid that the rolls will be bitter.
Ingredients:
• a pair of eggplant
• half kg of hard cheese
• parsley
• olive oil
• a couple of spoons of mayonnaise
• three cloves of garlic
• salt
Cooking:
Wash the eggplants, wipe dry, remove the ponytails, cut with small plastics, preferably if they are not thinner than five mm.
Salt chopped slices.
In a deep frying pan, heat the olive oil, fry the eggplant plastics in it.
To get rid of excess oil, put the fried eggplant on a paper towel, it will absorb excess fluid.
On the largest grater, grate the cheese, mix it with garlic and chopped parsley, chopped in a garlic press. Mix well and fill with mayonnaise.
Gently mix the filling, put a small amount on the edge of the eggplant plate and roll it in the shape of a roll. To prevent the rolls from falling apart, connect them with a decorative skewer.
Eggplant rolls with cheese and chicken recipe
Eggplant and chicken are the main ingredients in this recipe, and cheese is an auxiliary product. But the flavor of the whole dish depends on which variety you use. It is best to take cream cheese for this appetizer.
Ingredients:
• half kg of eggplant
• one tomato
• salt
• half kg of chicken
• pepper
• one onion
• basil and parsley
• a couple of spoons of olive oil
• optionally add a few drops of vinegar
Cooking:
Wash and dry the eggplants well, cut into thin plastics, drizzle a little with oil. Cut plastics in half.
Rinse the chicken fillet, dry it and cut it with the same plastics as the eggplant.
Salt the meat. Add pepper.
Put chicken plastics on the eggplant plastics, sprinkle with grated cream cheese on top.
Roll into rolls.
Place eggplant rolls with chicken and cheese on a baking sheet, cover with foil.
Bake in the oven at not very high temperature for half an hour.
While the rolls are baked, you can cook salsa. To do this, wash and peel the tomato. We cut it finely and finely.
We also clean the onion and chop it as small as possible.
Mix well onion, tomato, pepper, vinegar, salt and oil.
When the rolls are ready, put them on a plate with salsa and garnish with parsley and basil.
Eggplant rolls with cheese: hearty and very tasty
Appetizer for this recipe is very high in calories. It goes well with white wine or champagne. These rolls will decorate the festive table, and besides, they can be prepared in a matter of minutes.
Ingredients:
• medium peppercorn
• olive oil
• a pair of small eggplant
• cheese
• a few slices of ham
• a couple of tomatoes
• three tablespoons of cottage cheese
• a couple of slices of bread
• fat
• pepper
• basil
• a couple of garlic cloves
Cooking:
Rinse the eggplant, dry it on a paper towel and cut into not very thin slices.
Heat oil in a frying pan, fry eggplant in it on both sides. Add pepper, basil and salt.
After the eggplants are fried, put them on a napkin so that excess oil is absorbed into it.
Bake the peppercorns in the oven, after rinsing it and cleaning it from seeds. Peel peppers that look like no film.
Mix it with cottage cheese, add crushed garlic, pepper, salt.
Cheese cut into thin plastics, such as eggplant. Spread them on one side with the resulting curd mixture, put a piece of ham and cheese on top. Put all this on an eggplant plate, roll it into the shape of a roll and bake in the oven. Bake no more than ten minutes.
Rinse the tomatoes and cut into circles, after the rolls are ready, put tomato circles on them.
It is best served with brown bread.
Eggplant rolls with cheese: creamy taste and a touch of tomato
This appetizer is considered low-calorie and easy to prepare. Perfect for those who follow the beauty and time. The set of products is minimal. You can decorate with any greenery.
Ingredients:
• a pair of eggplant
• one tomato
• pepper
• salt
• several plates of cream cheese
• olive oil
• parsley and green onions
Cooking:
Rinse the eggplants well, remove the stalks, cut into not very thick plates. Put them in a cup, sprinkle with salt and leave for 15 minutes to give juice. This juice must be drained.
Fry the eggplants in oil on both sides so that they are not very greasy, put them on a paper towel, it will absorb the excess oil.
Cool eggplant plates. Put a plate of cream cheese on them.
Rinse and cut the tomatoes in neat circles. Divide each circle into small slices.
On each plate of eggplant, put on top of the cheese a couple of slices of tomato, roll in the form of a roll. Salt, garnish with green onions and parsley.
Eggplant rolls with cream cheese: a light appetizer in shape and preparation
This recipe is very simple, easy and time saving. For appetizers, processed cheese is used, but not with slices, but one that can be spread on bread. So it will be easier to prepare the layer.
Ingredients:
• a pair of eggplant
• parsley
• olive oil
• a couple of chives
• cream cheese packaging
Cooking:
We wash the eggplants well, cut them into oblong plates, fry them in olive oil, always on both sides.
After frying, lay out each plastic on a paper towel for about five minutes to remove excess oil.
Cream cheese mixed with chopped herbs and crushed garlic. We smear each eggplant plastic with cheese filling and twist into a roll, salt. To prevent the rolls from breaking up, we fasten them with a regular toothpick.
Greek Eggplant and Cheese Rolls
The appetizer for this recipe has a pungent taste and a pleasant aroma. It is served cold on the table. Feta cheese is used as one of the ingredients, 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:
Rinse the eggplant well, remove the stem. Cut the eggplant lengthwise into several plates, not more than 4 mm. Salt them and leave for a dozen minutes in a cup. After the eggplants give the juice, take out the plates, coat on both sides with oil and put on the grill. Cook for five minutes, turning occasionally.
Crush feta cheese with a fork, add parsley, spices and crushed garlic, as well as a couple of spoons of butter. Mix everything well.
Cool the eggplant plates, put a layer of cheese on them, twist in the form of a roll and fasten with a toothpick.
Refrigerate for a couple of hours. Garnish before serving with a sprig of parsley.
Tips and tricks for cooking eggplant rolls with cheese
In order 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.
Eggplant rolls with cheese are best served cold.
Rye bread, whole boiled potatoes, rice are perfect for this appetizer.
The thickness of the 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 aroma and taste will remain in the dish, not weathered.
Fry the eggplants in a deep skillet, since you will need a large amount of oil to fry them. Pour the oil into a frying pan, put the eggplants in there, when they absorb all the oil, add a little more so that they have something to fry.
So that the eggplant rolls with cheese do not break up, fasten them very carefully. To do this, use toothpicks or special small skewers.
