Eggplant rolls with walnuts recipe
Today I bought some very tasty walnuts. We had already run out and had to buy it at the market. Good, not bitter, not old, because this is important!
Ingredients:
- 2 pcs. eggplant
- 150 grams of walnuts
- 30 grams of greens (dill, parsley)
- 1-2 tbsp. spoons of boiled cold water
- Salt
- Vegetable oil for frying eggplants
The process of preparing eggplant for rolls
1. I washed the eggplants.
2. I cut off the tails and cut them into thin plates of 5 - 8 mm.
3. Place the plates in a bowl, add salt, mix and leave for 20 minutes. (The eggplants will release their juice).
4. Then fry the eggplant strips on both sides in vegetable oil. (Make the heat medium).
5. Place the fried strips on a paper towel to absorb excess vegetable oil.
6. Let the eggplant strips cool.
How to make walnut and herb filling
1. Grind the walnuts in a blender very finely, since if you chop them into pieces, they will fall out of the eggplant rolls with walnuts.
2. Add finely chopped herbs to the nuts, for me it’s dill and parsley, you can add cilantro.
3. I don’t add garlic; you can add salt to the filling.
4. Mix everything and add boiled water, literally 1-2 tbsp. spoons so that the filling is not too liquid.
Advice! For the filling, chop the walnuts very finely so that there are no pieces. You need a smooth nut paste.
Stuffing the rolls
1. Place a strip of eggplant on a plate or paper towel.
2. Place 1 full teaspoon of filling on the edge.
3. Roll it into a roll. We do the same with the rest of the eggplants.
I didn’t burden the dish with mayonnaise and garlic; the filling was simple, consisting of walnuts and herbs.
The rolls turned out to be very piquant; walnuts and herbs add that very touch of piquancy and zest.
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Eggplant appetizer roll - delicious, beautiful, simple
Today I am preparing a very large, festively beautiful and incredibly tasty eggplant roll...
To prepare such a roll, it is better to take eggplants that are slightly elongated so that they can be wrapped more conveniently. They need to be washed and cut into slices, about 0.5 cm thick. If the eggplants are large, 2 pieces will be enough - but there are long and thin ones, in this case it is better to take 3 eggplants.
Sliced eggplant slices should be lightly salted and left for about 15 minutes; this can be done directly on the table or placed in a bowl. This is done not to remove bitterness, but to make the plates more elastic, and of course, to salt them.
After 15 minutes, the eggplant slices need to be fried in a frying pan on both sides until browned - but, I’ll tell you, this is quite long... I suggest another option - bake in the oven!
To do this, place the eggplant slices in one layer on a baking sheet, well greased with vegetable oil, and also grease the top with vegetable oil. And bake in the oven for about 15 minutes, at a temperature of 190-200 degrees.
Let's move on to preparing the filling. In different bowls, grate cheese on a fine grater, boiled eggs on a coarse grater, put mayonnaise in a third bowl - you can make a mixture of mayonnaise and sour cream. Finely chop the greens and peel the garlic.
Squeeze the garlic through a garlic press into the mayonnaise, mix, and add in equal proportions to the cheese and grated eggs, mix.
Cut ham, or pressed meat, or boiled sausage into thin slices.
By this time the eggplants will have already baked. We lay them out in 2 rows, with an overlap - as shown in my photo, on cling film. I didn’t run out of cling film, I used disposable bags...
Place the cheese mixture on top of the eggplants, distribute evenly, leaving one edge a little uncoated so that when twisting the filling does not come out. Place slices of ham on the cheese layer.
Next, spread the egg mixture and sprinkle with chopped herbs.
Now we take one edge of the cling film and begin to roll it into a roll, in the direction where the uncoated edge remains.
It turns out just a huge roll...
It is definitely enough for a large company!
We wrap it all in the same film and put it in the refrigerator for a while so that it “sets.” The roll turns out simply amazingly delicious!!!
Eggplant appetizer roll
Eggplant rolls with cheese and garlic - recipe with egg and mayonnaise
For this recipe, I used processed cheese rather than hard cheese, and added a boiled egg, garlic and herbs to the filling.
My husband really liked these rolls, and the first recipe tasted best to me. As you can see, the taste and color... So think, try, and choose the most delicious type of filling that you like.
Ingredients:
- 2 pcs. eggplant
- 1 pack of processed cheese (90 grams)
- 1 boiled egg
- 1 tablespoon mayonnaise (can be replaced with sour cream)
- 1-2 cloves of garlic
- Greens (dill, parsley)
- Salt to taste
- Vegetable oil for frying
The process of preparing eggplant for rolls
1. I washed the eggplants.
2. I cut off the tails and cut them into thin plates of 5 - 8 mm.
3. Place the plates in a bowl, add salt, mix and leave for 20 minutes. (The eggplants will release their juice).
4. Then fry the eggplant strips on both sides in vegetable oil. (Make the heat medium).
5. Place the fried strips on a paper towel to absorb excess vegetable oil.
6. Let the eggplant strips cool.
How to prepare a filling of cheese, eggs, garlic and herbs
1. I boiled the egg, cooled it and peeled it. I have country eggs (in my opinion, they are much tastier than store-bought ones, maybe someone will argue with me, but that’s what I think.)
2. I decided to mash the cheese with a fork, so I put it straight into a bowl.
3. I crush the garlic using a press.
4. Chop the greens and add them to the filling.
5. Mix the filling and add salt to taste.
Stuffing the rolls
1. Place a strip of eggplant on a plate or paper towel.
2. Place 1 full teaspoon of filling on the edge.
3. Eggplant rolls with cheese and garlic need to be rolled.
4. Do the same with the remaining fried eggplant strips.
This type of filling is somewhat reminiscent of a salad made from cheese, garlic, eggs, only there I used hard cheese.
Decorate the dish as you wish and serve.
This is an interesting dish in its composition that will appeal to lovers of garlic and cheese. If this ingredient bothers you, you don’t have to add it to the filling.
Advice! It is better to eat rolls cold; they are a cold appetizer.
Which is a plus, if a banquet is planned, the eggplant rolls can be prepared in advance.
Eggplant rolls: preparing rolls from fried strips
We need:
- Eggplants - 2 pcs. medium size
- Granular cottage cheese (without sourness) - 150-200 g
- Garlic - 3-4 cloves (or to taste)
- Nuts (any, to taste) - 2 tbsp. spoons (chopped randomly)
- Greens - to taste. Dill is universal (finely chopped).
- Sour cream or mayonnaise - 1 tbsp. spoon
- As well as any additives from the toppings listed below in the photo chart.
Cooking time: 40-50 minutes.
1) Prepare the plates with frying in a frying pan.
If the blues are slightly overripe, remove any unnecessary corned beef using coarse rock salt. Sprinkle the sliced slices with salt and let stand for 20-30 minutes. Rinse off any excess juice and dry with a towel.
It is not at all a dietary property of the blue ones to absorb a lot of fat, especially when frying in a frying pan.
How to avoid excessive fat content in a dish?
Before frying, grease the already sliced blue ones with a thin layer of oil and let them sit for 3-5 minutes. A great helper is a silicone brush.
Place the plates in a dry, heated frying pan and fry on both sides for about 3-4 minutes over moderate heat. Our goal is a soft but pliable piece. If you have a grill pan, use it! Spectacular stripes will decorate the twist.
2) Mix the filling and wrap the rolls.
How to twist it beautifully?
Mix the filling well and place it on one edge of the wrapper. Pressing the minced meat from the edges and slightly compacting it, but without pressing, roll the vegetable piece into a roll. Fix with a toothpick, piercing the roll right through.
The filling options are amazingly varied. Almost everything can be made friends with cheese and garlic. And the main character can be very different - from grainy cottage cheese to respectable hard varieties.
Chop the garlic to your taste, but be sure to finely chop it. Press or dice. The more hot the component, the fattier the cheese. For guests whose taste you don't know, limit it to mild spiciness. And be sure to try the mixture before putting it into rolls!
By the way, you can place the milk mass not only in the center of the twist, as in the photo above. Spread the mixture over the slice like butter over a sandwich. Picturesque and fresh!
Some subtleties, secrets and tips for preparing eggplant rolls
1. Cut the eggplants not into huge strips, but about 5 - 8 mm, otherwise you won’t be able to roll the roll.
2. You can fry eggplants for rolls with different fillings in a grill pan.
3. Instead of pouring oil into the frying pan, you can grease the eggplant strips themselves with oil.
4. I don’t peel the eggplants, otherwise they will disintegrate when frying.
5. You can experiment with the filling and add ingredients according to your taste preferences.
6. Mayonnaise in the recipe can be replaced with yogurt, sour cream, kefir.
Homemade mayonnaise recipes with photos
7. You can use processed cheese, hard cheese, cottage cheese, feta cheese, and other types of cheese.
8. I don’t add ground black pepper to the filling; if you like, you can add it, or replace it with white ground pepper.
9. Each roll can be pricked with a skewer or toothpick.
10. Eggplant goes well with tomato; you can complement the rolls with a slice of tomato.
As for eggplants, I also like quick marinated eggplants. I recommend making it if you like eggplants!
Option 5. Eggplant with cheese in the oven with potatoes
In this version, eggplants with cheese in the oven are even more nutritious; they can be used as a second course for lunch or dinner.
Here, eggplant slices are placed on potato slices, coated with sour cream, sprinkled with cheese and baked. Ingredients :
- potatoes – 5 pcs.;
- a couple of onions;
- eggplants – 5 pcs.;
- garlic – 7 cloves;
- sour cream – 330 g;
- cheese – 340 g;
- tomatoes – 3 pcs.;
- 50 g salt;
- 55 ml sunflower oil.
Step by step recipe
Step 1:
After washing and cutting the eggplants into thin slices, leave them in a cup for a while, sprinkled with salt.
Step 2:
The potatoes are peeled, washed, cut into thin circles, peeled onions - into strips, garlic - through a garlic clove.
Step 3:
Place the potato slices in a cup along with onion strips, add half the sour cream, a little chopped garlic, and leave to soak for 10 minutes.
Step 4:
The second part of the sour cream is combined with the remaining garlic, chopped cheese, lightly salted, and mixed well.
Step 5:
The soaked eggplants are washed with cold water and dried on napkins.
Step 6:
The frying sheet is greased with butter, the potato slices soaked in sour cream are laid out, and several onion half rings are placed on top.
Step 7:
Cover with eggplant slices.
Step 8:
The washed tomatoes are cut into circles and placed on top of the eggplants.
Step 9:
Lubricate with sour cream mixture and place in the oven for 40 minutes.
Step 10:
Serve as a separate dish hot, garnished with sprigs of any greenery.
After combining the potatoes with sour cream, you can also add some aromatic spices, for example, suneli hops, coriander, oregano and others.
Recipe 3: Eggplant baked in the oven with cheese and “Veer” tomatoes
Another type of eggplant baked with cheese and tomatoes is called “peacock tail.” These two dishes differ only in the presence of olives in the second; the cooking principle is the same.
• 2 large eggplants;
• 150 grams of cheese;
• 80 grams of mayonnaise;
• 2 cloves of garlic;
You can also add ham, sausage, bell pepper, and any greens to the filling.
1. Eggplants must be cut lengthwise, but not all the way. There is no need to remove the stalk; it will keep its fan shape.
2. Grate cheese, cut tomatoes into slices, chop garlic.
3. Place the eggplant on a greased baking sheet in the form of a fan. Place tomato slices between the slices and sprinkle with chopped garlic and cheese.
4. Grease everything with mayonnaise on top and put it in the oven, bake until done. On average it takes about half an hour, the exact time depends on the size of the blue ones and the amount of filling.
Recipe 6: Eggplant boats baked in the oven with cheese and tomatoes
Juicy, beautiful, simple dish. We are preparing a vegetarian version, but if desired, you can put any meat products in the filling: fried minced meat, sausage, ham.
• cheese 150 grams;
1. Remove the stem of the eggplant and cut it in half lengthwise. Use a spoon to scrape out some of the pulp to form boats. The walls should not be less than 0.5 cm.
2. Cut the removed pulp into arbitrary pieces and fry in a frying pan.
3. Tomatoes need to be cut into small cubes. Then mix with eggplants, add salt and pepper.
4. Three cheeses on a grater, the third part is sent to the filling for better adhesion. Leave the rest for topping.
5. Fill the boats with prepared minced meat and sprinkle cheese on top. Now put it in the oven. Bake for half an hour at 190 degrees, if necessary, the time can be increased.
Practical part
Eggplants with garlic and cheese in the oven can be prepared like this. Preheat the oven to 200 degrees, lightly grease a baking tray with oil or place parchment paper on top. Arrange the eggplant halves and brush with olive oil and garlic. Sprinkle lightly with salt and bake for 15 minutes, then turn the eggplants over and bake again for another 10-15 minutes, or until the vegetables start to turn a nice dark brown around the edges. Remove from the oven and immediately sprinkle with finely grated Parmesan and chopped herbs. Serve immediately.
Step-by-step cooking process
- We wash the eggplants, cut off the stems and cut them lengthwise: small ones into two parts, large ones into three parts. The thickness of each slice is about 1.5 centimeters.
- We make a small notch with a knife (do not throw away the pulp, it will be useful to us). My eggplants are not bitter (I tried them), so I don’t salt them. If you come across bitter vegetables, then salt them and leave until the juice is released. Then rinse under running water and squeeze out excess liquid.
- Chop a small bunch of green parsley very finely with a knife.
- Place chopped parsley in a bowl, add sour cream with a fat content of 15% or more, and garlic pressed through a press. Salt everything to taste, pepper and mix.
- Cut the hard cheese into thin long strips (the length of the eggplants). If this does not work out, then you can put two pieces of cheese on the eggplant.
- Line a baking sheet with parchment paper and grease it with vegetable oil.
- Advice. To prevent the dish from burning, you don’t have to use paper: you can prepare a special non-stick emulsion according to the recipe from our website - and everything will be fine.
- Place the eggplants on a baking sheet and place strips of cheese on top of them.
- On the sides of the cheese we place the eggplant pulp that we removed before.
- Cover everything with sauce.
- Place the baking sheet with eggplants in the oven, preheated to 210 degrees, for about 40 minutes. Check your oven: the finished eggplants should be golden brown and well-done.
- Place the eggplants on a plate and garnish with sprigs of dill and slices of fresh tomatoes.
Bon appetit.
Recipe 2: Eggplant rolls baked in the oven with cheese and tomatoes
A beautiful and bright dish that could very well become a festive dish. The rolls turn out juicy, dense and do not unwind, thanks to the cheese layer. For the dish, it is advisable to use long fruits that can easily be rolled into a tube. The approximate amount of ingredients is indicated; it may take a little more or less. If necessary, remove the bitterness from the eggplants by first salting them, as in the previous recipe.
• a couple of cloves of garlic;
• 100 grams of mayonnaise or sour cream;
• 50 gr. chopped walnuts;
• spices, a little oil.
1. Eggplants need to be cut into long strips lengthwise, no more than half a centimeter thick.
2. Place a frying pan on the stove, pour a little oil, and quickly fry the pieces of blueberries over high heat until they are only slightly browned. No need to get soft.
3. Cut the tomatoes into slices, each into 6 parts.
4. Grate the cheese, add chopped garlic, nuts, and mayonnaise. Add salt to taste and mix the filling.
5. Grease each eggplant with cheese filling, place a slice of tomato on the end of the strip and roll it up. We do this with each piece of eggplant.
6. Place the rolls in a greased pan, then put it in the oven. Bake for about 20 minutes.
