The most delicious recipes for eggplant rolls with different fillings. Step-by-step recipes with photos on the portal I love to cook delicious food
What better way to snack than snacks? They are suitable for both entertaining guests and for an everyday table, decorating it and adding their own flavor. Snacks made from eggplant are considered very popular and at the same time healthy. There are a great many such recipes today, so let’s look at the 5 most common ones.
Eggplant rolls with hard cheese
This dish is quite satisfying, and hard cheese and cottage cheese make its taste very delicate and at the same time rich. Many people prepare this appetizer with the addition of garlic, which fits perfectly into the dish and complements it.
Ingredients:
- 2-3 medium eggplants;
- a couple of cloves of garlic;
- 50 grams of hard cheese;
- 50-100 grams of cottage cheese of any fat content;
- vegetable oil;
- spices;
- greens for decoration;
- a couple of spoons of sour cream (at least mayonnaise).
Preparation
- In order to prepare eggplant rolls with cheese and garlic, you must first prepare the eggplants themselves. To do this, the vegetable is cut into thin slices (about 5 mm), salted and fried until golden brown.
- After this, place all the tongues on a paper napkin to get rid of excess oil.
- Then prepare the filling. The cheese is grated, mixed with cottage cheese, garlic, sour cream, and chopped herbs.
- A not too thick layer of filling is applied to each eggplant plate and rolled into a tube.
This way you can get very interesting and unusual rolls. At first glance they may seem too simple, but the taste is impeccable. Bon appetit!
Eggplant nut rolls
To diversify their dinner table, housewives sometimes prepare snacks. Fresh vegetables are often used for this. Eggplant is no exception, with which you can create real masterpieces every day.
Ingredients:
- eggplants - 2 pieces (large);
- a small bunch of cilantro;
- half a glass of shelled walnuts;
- a few spoons of yogurt or full-fat sour cream;
- a couple of cloves of garlic;
- salt to taste;
- oil (preferably olive).
Preparation
- Eggplant rolls with walnuts are easy to prepare. To do this, cut the vegetables thinly lengthwise, lightly salt them and fry until golden brown. Leave the eggplants to cool.
- Grind the nuts using a blender and mix with dairy products, finely chopped herbs and garlic.
- Apply the resulting mixture to the eggplant and roll it into a roll.
In this simple way you can prepare a delicious dish. You can be sure that your guests or family members will be pleased with your masterpiece. Be healthy!
Eggplant roll with fried mushrooms
To prepare such an interesting dish, you will need 30 minutes of time, if you act quickly. There is nothing special or complicated in this recipe, but it turns out very tasty.
Ingredients:
- several eggplants;
- oil for frying;
- mayonnaise;
- 150 grams of champignons;
- greens optional;
- 1 large onion;
- garlic;
- spices.
Preparation
- You can prepare a roll with eggplants and mushrooms as follows: cut the eggplants, add salt and fry them lightly on both sides.
- Then chop the champignons, cut the onion into half rings and, adding salt, fry until golden brown.
- Season the mushrooms with mayonnaise and chop the herbs and garlic.
- Spread the resulting mixture in a thin, even layer on the eggplants and roll into a roll. The dish is ready!
If the filling looks too greasy for someone, you can do without mayonnaise. Garlic is also added only if desired. In any case, it will turn out very tasty. Bon appetit!
Eggplant roll with pepper
The warm season has arrived, and fresh vegetables and fruits are on sale. This is a reason to experiment in the kitchen. We bring to your attention very tasty and healthy rolls made from eggplant with the addition of sweet bell pepper.
Ingredients:
- sour cream - 3-4 spoons;
- eggplants - 2 pieces (large);
- parsley - a small bunch;
- bell pepper - 1 large;
- salt and oil.
Preparation
- Eggplant roll with sweet peppers is a simple dish. To begin with, prepare the blue ones by cutting them into thin strips and, adding salt, lightly frying them. Let them sit, drain and cool.
- Next, finely chop the parsley and mix with mayonnaise.
- All this is applied to eggplants.
- Bell peppers are cut into long slices and placed one at a time on blue ones, which are then rolled into a roll. The pepper will be visible from both sides, which will add zest to the dish.
If desired, you can add garlic or ground pepper to the filling for spiciness. Many people apply a small amount of ketchup on top of the rolls and decorate with herbs. Bon appetit!
Eggplant rolls
Many people have probably tried eggplant rolls with garlic at least once. But, despite the ease of preparation, some people have never tried to cook them themselves. We offer the most common, easy and affordable recipe for this dish.
Ingredients:
- eggplants - 2-3 pieces;
- salt pepper;
- mayonnaise (fat);
- a couple of tomatoes (hard);
- greens for decoration;
- garlic - 3-4 cloves.
Preparation
- First, wash the eggplants and cut them lengthwise into thin strips. Add a little salt and pepper, fry until golden brown and set aside to cool. To drain the oil from fried vegetables, it is recommended to place them on a paper napkin.
- Next, the garlic is taken and crushed, after which it is mixed with mayonnaise.
- Tomatoes are the highlight of this dish. You should choose firm vegetables so that they release less juice. Cut them into long slices, without capturing the core with seeds.
- Next, mayonnaise with garlic is spread on the cooled eggplant sheet and one slice of tomato and one sprig of parsley are placed.
- After this, the eggplant is twisted into a tube and the same procedure is done with each tongue.
It is best to place all the rolls on a beautiful plate and decorate with herbs on top. The eggplant tastes simply great. Be healthy!
Stuffed eggplants are a very common dish among all peoples of the world and they are all prepared differently. But many people love stuffed eggplants because of their delicate taste; they are an ideal appetizer and look great on a holiday table. There are many incredible recipes for stuffed eggplants that look amazing on your table.
You can stuff it with a variety of products, depending on what filling your household likes; it can be minced meat with vegetables or just vegetables. Especially for dietary dishes, stuffed eggplants stuffed with vegetables are very suitable.
If you want to cook stuffed eggplants, then you need to peel them from the seeds and sprinkle with salt, let stand for 20-25 minutes, then rinse with running water, squeeze well and stuff with the filling you have chosen. Place the stuffed eggplants in a deep bowl and place in the oven for a while.
Stuffed eggplants can be prepared as a small appetizer with tomatoes and garlic, but they can also be prepared as an independent dish using minced meat for the filling, to which fried onions, carrots, and various spices are added. For the sauce, you can use olive or any other vegetable oil, sour cream or mayonnaise.
If you don’t like very high-calorie dishes, then the recipe for stuffed eggplants with vegetables, as in the photo below, is ideal for you.
Stuffed eggplants are a decoration for both festive and everyday tables... they are good both hot and cold…. as a separate dish or with a side dish!
This is what the stuffing blanks look like (“without a tail”):
When finished, the dish looks like this (with a “tail”):
Or you can stuff it without cutting the eggplant in half (zebra peeling):
Eggplant stuffed with minced meat
Ingredients:
Eggplants 5-6 pieces; Minced beef 300 grams; Onion 1 head; 2 tomatoes; 3 cloves of garlic; 2 slices of bread without crust; 2 chicken yolks; Greens to taste; Vegetable oil; Salt, pepper, other spices according to preference
Cooking method:
Cut the eggplants in half lengthwise without removing the skin. Carefully cut out the center with the seeds so that thin walls about two centimeters remain. Sprinkle the “boats” with salt, and after half an hour rinse under running water.
Carefully place the eggplants on a baking sheet, after sprinkling them with vegetable oil and place them in the oven for 15 minutes; they should be baked at 180°.
While the eggplants are in the oven, take 2 red tomatoes and remove the skins from them (to do this, put the tomatoes in boiling water for 2-3 seconds). Remove the seeds and chop finely.
Heat the vegetable oil well, fry the finely chopped eggplant centers, onions and tomatoes in it.
Add bread soaked in milk to the minced meat, add garlic, herbs and put everything in a frying pan with the tomatoes. Fry until cooked, stirring constantly with a spatula to prevent lumps from forming, add salt and pepper to taste. remove the filling from the stove.
Now we need chicken yolks, add a little boiled water to them, combine with the minced meat and mix well.
Fill the eggplant halves with minced meat and place them back in the oven for half an hour. 5 minutes before readiness, sprinkle with grated hard cheese. Ready!
Georgian stuffed eggplants
This dish contains two important ingredients of Georgian cuisine. The first is the spice utskho-suneli, which gives the dish a subtle nutty aroma. The second is walnuts, without which Georgian cuisine is simply unthinkable. Thanks to their combination, stuffed eggplants acquire not only a nutty aroma, but also a delicate nutty taste.
Ingredients:
For 5 eggplants, minced meat 400 g; walnut - a handful; tomatoes in their own juice or 3 medium overripe tomatoes, 1 onion; parsley 3-4 sprigs; garlic 3 cloves; coriander (ground) 1 tsp; utskho-suneli 1 tsp; butter 50 g
Cooking process:
Preheat the oven to 200 degrees.
Cut the eggplants lengthwise into two halves. Make a deep longitudinal cut in each half, almost to the skin. Then make transverse cuts along the entire length, sprinkle thickly with salt and leave for 15 minutes, then rinse and dry. Brush the eggplant halves with vegetable oil.
In a blender bowl, combine butter, one clove of garlic, 15 g of nuts and 1-2 sprigs of parsley. Grind until smooth. Coat the eggplants with the prepared paste, place them on a baking sheet and place in an oven preheated to 200 degrees for 12-15 minutes.
Finely chop the onion, chop the remaining garlic. Crush the rest of the nuts or chop them with a knife (not into crumbs).
Heat a frying pan, add vegetable oil, fry the onion and garlic over medium heat for 1-2 minutes. Then add minced meat to the pan, fry for 5-7 minutes over medium heat, stirring. Pour in the pureed tomatoes. Add ground coriander and utskho-suneli. Salt and pepper. Add nuts and fry for another 4-5 minutes over medium heat. If the filling turns out to be very thick, add a couple of tablespoons of water. Remove the pan from the heat. Place the filling on the eggplants and place in the oven for another 8-10 minutes.
Sprinkle the finished stuffed eggplants with nuts before serving.
Italian stuffed eggplants
A light, flavorful dish. This dish is served in the best Italian restaurants, and it is not at all difficult to prepare. It's all about the set of products: mozzarella, basil, oregano, which give a real Italian taste.
Ingredients:
Long eggplants (2 pieces), capers, small tomatoes, mozzarella (half a circle), Parmesan, egg, oregano, basil, a little olive oil.
Cooking method:
Before stuffing, bake whole eggplants. To prevent the eggplants from “exploding,” you need to prick the skin. Place them in the oven for about 15 minutes. Then cool and cut in half, carefully remove the core, which we fry together with tomatoes and onions. Add a little salt, add the egg, capers, chopped basil, mix and fill the eggplant “boats”. Cut the mozzarella into cubes and place them on top into boats, sprinkle them with Parmesan. Place in the oven again for about 15 minutes. Has Paremezan become crusty? So our dish is ready.
Eggplant with cottage cheese
Just a little cottage cheese will give our dish a completely new taste. It can be served as a side dish, snack, or as an independent dish, cold or hot. Tasty, low calorie and nutritious.
Ingredients:
Cottage cheese (150 g), eggplant (1 kg), potatoes (200 g), tomatoes (200 g), vegetable oil, eggs (3 pcs), hard cheese, half a lemon, parsley, garlic, salt.
Cooking method:
Let's prepare the eggplants. Remove the core and stalks, get rid of the bitterness (cut lengthwise into 2 halves, add thick salt and leave for half an hour, then wash off the salt).
Stew onions, potatoes (cut into cubes), tomatoes and eggplant cores in vegetable oil with added water. Stir the slightly cooled mixture with cottage cheese and garlic. Add parsley and fill the eggplant halves. Place tomato slices on top and sprinkle with grated cheese. Bake until done, serve with sliced lemon.
Stuffed eggplant “barrels”
A beautiful and tasty dish. You can prepare any filling: meat, vegetable, mushroom. In this case, we will prepare it with meat filling.
Ingredients:
Eggplant, minced meat, boiled rice, carrots, onions, red bell pepper, salt, ground black pepper, apple cider vinegar, vegetable oil, parsley, hard cheese.
Cooking process:
We cut the eggplant not lengthwise, but across it (as in the main photo above). Medium eggplant into 2 parts, large into 3. Make a hole inside the eggplant, but not through. Sprinkle heavily with salt and leave for half an hour, then rinse, this will remove the bitterness.
Fry onions, carrots, eggplant center pulp, pepper, vinegar, spices. Cool slightly, add rice, salt, herbs. Stir and fill the “barrels”. Sprinkle cheese on top and place in the oven.
Eggplants with Papoutsakya mashed potatoes
“Papoutsakya” (translated as “shoes”) is one of the most delicious Greek dishes! If you are not a fan of Bechamel sauce, you can use mashed potatoes instead of cream, it will be very tasty and beautiful!
Ingredients:
Eggplant - 4 pcs.; Minced meat (beef/pork 1:1) - 500 gr.; Tomato paste - 1-2 tbsp; Parsley (greens) - 1 bunch; Onion (large head) - 1 pc.; Salt and black pepper (to taste); Milk - 1.5 cups; Flour - 3 tbsp; Oil drain. (for cream) - 3 tbsp; Vegetable oil (for frying eggplant)
Cooking process:
Wash the eggplants well, cut them in half, make cross cuts on them, sprinkle with salt for half an hour. Rinse the eggplants from salt, dry them well with a paper towel and start frying them. You need to do this on both sides and immediately place them in a convenient baking dish in the oven (pre-grease the bottom of the pan with oil).
Pour a little olive oil into another bowl, fry some finely chopped onions in it, add minced meat, stir constantly until the color changes, then add tomato paste, salt, pepper, a little water and leave on the fire until the liquid has completely evaporated. Turn off, add herbs, stir.
Using a spoon, make a depression in the eggplants, into which you then place the prepared minced meat (filling).
Then start preparing the cream. This cream is very popular in Greek cuisine (this is the same Bechamel sauce), but here it acts as a cream, called Besamel.
Melt the butter, fry the flour in it a little, add (preferably hot) milk, add salt and be sure to stir with a whisk so that there are no lumps. When the cream starts to bubble, it is ready. At this stage, many people add an egg, which makes the cream glossy. Leave the cream for a while, after it has cooled a little, put it in a pastry bag with any nozzle. Squeeze the cream from a pastry bag onto the eggplants on top of the filling.
In a mold with “shoes”, carefully pour 1/2 coffee cup of water into the bottom and bake at 225-250*C until the cream forms a beautiful golden crust.
Turkish eggplant
Ingredients:
* 500 g eggplant * 500 g minced meat (any) * 250 g tomatoes * 1 onion * 100 g cheese (hard) * 3 cloves garlic * vegetable oil * salt * pepper * green onions * oriental spices
Cooking method:
Wash the eggplants and cut them in half lengthwise.
Remove the pulp from each half. Salt the resulting halves and leave for 30 minutes. Then rinse in cold water (this is done so that they do not become bitter).
Finely chop the onion and garlic. Flesh the eggplant, chop the tomatoes. Chop green onions.
Fry onion and garlic in vegetable oil. Add the minced meat, stirring and frying it (about 5 minutes, over medium heat). Add eggplant pulp, spices, salt and pepper and fry until tender (about 8-10 minutes).
Fill the eggplant halves with the prepared mixture. Place in a baking dish. Sprinkle a little mayonnaise. Sprinkle cheese and green onions on top of the eggplants and place in the oven.
Bake at 180 degrees for 30-35 minutes. Sprinkle finely chopped herbs onto the finished eggplants.
Eggplant stuffed with squid
Ingredients:
Eggplants - 1 kg; squid - 400 g fillet; sour cream sauce with tomato - 500 g; onions - 4 pcs.; semi-cooked rice - 4 tbsp. spoons; oil - 4 tbsp. spoons; wheat flour - 3 tbsp. spoons; salt and ground black pepper to taste; greenery
Cooking method:
Peel the eggplants (young ones do not need to be peeled), rinse, cut in half lengthwise, and cut out most of the pulp. Salt the eggplants and leave for 20–30 minutes. Squeeze, bread in flour and fry.
Pass the peeled squid fillet through a meat grinder, add flour, salt, pepper and fry. Add the removed eggplant pulp, chopped sautéed onion, salt, pepper to the squid and stir-fry for 10 minutes. Add rice and stir. Turn off the fire.
Place the eggplants on a greased baking sheet, fill them with the prepared minced meat, pour over the sauce and bake in the oven.
When serving, sprinkle with finely chopped herbs. (here - choose)
5 more delicious recipes with eggplants:
Baked eggplant with bacon
Ingredients:
Eggplants - 500 g; Bacon - 70-100 g (preferably sliced); Tomatoes - 1-2 pcs; Bell pepper - 1 piece; Hard cheese - 100 g; Mayonnaise; Garlic; Parsley or cilantro; Salt; Pepper
Cooking process:
Wash the eggplants, dry them and cut each eggplant lengthwise into 2 halves.
Cut each half lengthwise to form a fan, but do not cut all the way to the end so that the segments of the cutting remain undivided.
Sprinkle the eggplant cuts with salt and leave for 30 minutes. After 30 minutes, wash off the salt from the eggplants and dry them.
Cut the bacon into strips (it is better to buy sliced). Wash the bell pepper and cut into long strips. Wash the tomatoes and cut into rings or half rings. Cut the cheese into slices.
Place the prepared eggplant halves in a greased pan or on a baking sheet. Stuff the eggplants, inserting bacon, tomatoes, peppers and cheese into the cuts.
Mix mayonnaise with chopped garlic, chopped herbs, salt and pepper. Coat the top of the eggplants well with the mayonnaise mixture (you can just use mayonnaise), trying to get into the cuts.
Place the eggplants in an oven preheated to 180 degrees for ~30 minutes. Ready! - It is delicious!
Casserole "Mix"
A surprisingly tender two-layer casserole that combines zucchini, eggplant, cottage cheese and chicken. An excellent addition is the sour cream sauce with vegetables and mustard, in which it all is baked.
Ingredients:
For the first layer:
2 medium young zucchini; 300 g cottage cheese (cheese cheese); 2 eggs; 2 cloves of garlic; soy sauce; a small bunch of parsley; salt and ground pepper to taste
For the sauce:
150 g sour cream; 1 tbsp. l. mustard (if very strong, then a teaspoon); 1 large tomato; 1 medium sweet pepper; garlic; salt and ground pepper to taste
For the second layer:
4 medium eggplants; 700 g chicken meat (minced meat); 1 large onion; 2 cloves of garlic; 2 eggs; salt and ground pepper to taste
So, let's start preparing the products.
Cut the eggplants lengthwise into very thin slices (otherwise they may not bake), add salt and leave for 30-40 minutes so that the bitterness goes away.
Cut the zucchini into thin slices 2-3 mm thick, sprinkle with soy sauce and leave for 30 minutes.
Grind the meat into minced meat, add eggs, chopped onion and garlic in a blender, mix well, add salt and pepper to taste.
Using a blender, beat (or grind with a fork) the cottage cheese with the egg, salt and ground pepper into a homogeneous mass.
Add pressed garlic and chopped parsley. Mix well. If the mixture turns out thick, add another egg.
Now the sauce: mix mustard and sour cream, add finely chopped pepper and tomato (remove seeds), pressed garlic, salt and ground pepper.
Now let's start assembling.
First layer: Grease the bottom of the springform pan (at the end of the recipe there is an explanation of why this particular pan is needed) with vegetable oil, lay out half the zucchini. We distribute the curd mass on them and place the remaining zucchini.
Second layer: Place some minced meat on a strip of eggplant and roll it up. We do the same with all eggplants.
Place the remaining minced meat on the zucchini and place the rolls on top.
Pour the sauce over everything and place in an oven preheated to 200 degrees for 1 hour. The mold must be placed on a baking sheet so that the resulting juice does not flow to the bottom of the oven!
Now why do you need a springform pan: when baking, a lot of juice is formed and it needs to be drained. It is much easier to do this with this form: we place the form slightly at an angle and open it a little - the excess juice drains very easily. There is no need to pour it out - it can serve as an excellent base for sauce. Alternatively, add the juice to the soup or cook porridge with it... You can, of course, get by with any other form, but it’s more difficult to drain it unless you scoop it with a spoon.
After getting rid of the juice, remove the side of the mold and let it cool a little. All! It's time to go to the table!
Eggplant casserole with potatoes, tomatoes and mozzarella
Ingredients:
2 large eggplants; 3 – 4 medium potatoes; 2 – 3 medium tomatoes; 1 – 2 cloves of garlic (if desired); Mozzarella; salt pepper; vegetable oil for frying eggplants
Cooking process:
Cut the eggplants into strips +- 1 centimeter thick and fry on both sides in vegetable oil until lightly browned.
Peel the potatoes and cut into thin slices.
Boil water, add salt, add chopped potatoes and cook until half cooked. The cooking time depends on the thickness of the slices and the type of potato, on average it is 3 – 4 minutes. Drain the water.
Grease the mold. butter, sprinkle with grated breadcrumbs if desired.
Arrange the eggplant slices. Add salt on top and now arrange the boiled potatoes.
Remove the seeds from the tomatoes along with the liquid around them, cut the peel into small cubes and place on top of the potatoes.
Sprinkle with finely chopped garlic, grated mozzarella, and lightly pepper if desired.
Bake in an oven preheated to 200 C until fully cooked. The cooking time is visual, since everything is visible here - if necessary, you can always poke it with a fork and determine readiness - the eggplants and potatoes should become soft.
Eggplant casserole with minced meat in sauce
Ingredients:
Eggplants – 4 medium; Sweet red pepper – 1 pc.; Mixed minced meat – 300-350 g; Egg – 1 pc.; Onion – 1 pc.; Salt; Ground black pepper; Tomato sauce - 2 tbsp. spoons; Sour cream – 3 tbsp. spoons
Vegetable oil for frying; Parsley; Khmeli-suneli - a pinch; Garlic – 2-3 cloves; Broth – 0.5 cups; Hard cheese – 50 g
Cooking process:
Peel the eggplants in zebra stripes (cut the peel lengthwise, then step back 1 cm and cut again - photo above before the recipes).
Then cut into slices up to 1 cm thick. Add salt. After 7-10 minutes, rinse with cold water and dry. But you don’t have to do all this if you like the spicy bitterness of eggplant.
Lightly fry the eggplant slices in vegetable oil. Place on paper towels. While the eggplants are cooling, let's make the minced meat.
Add finely diced onions and peppers, chopped herbs, eggs, crushed garlic, salt and ground black pepper, and suneli hops to the minced meat. Mix everything well and beat it off.
In a fireproof pan, in which you can bake and then serve, place the eggplant circles, then the minced meat “cakes,” then the eggplants, then the minced meat. So alternate in a circle until the entire form is filled.
Dilute tomato sauce (paste) and sour cream in the broth, add salt and pepper to taste, add garlic, stir and pour over the eggplants with minced meat. Bake in the oven for 1 hour at 180*C.
15 minutes before ready, take out the pan with eggplants and sprinkle with grated cheese. Place back in the oven. Delicious both hot and cold!
Eggplants marinated “mushroom style”
Ingredients:
Eggplants 1 kg; Carrots 1 kg; Bell pepper 1 kg (red 0.5, green 0.5); onions 0.5 kg; 1 hot pepper (you don’t have to add it); garlic 1 head; oriental spices; sugar 1 tsp; salt to taste; vinegar table. 2 tbsp; vegetable oil 0.5 cups; greens (cilantro, dill)
Cooking process:
Boil water in a deep bowl, add salt, place the washed eggplants without the tail in it and boil for 10 minutes, covering with a plate so that all the eggplants are immersed in water and do not float up. Remove the eggplants to a sieve, cover again with a plate and set the weight. While the water is draining from the eggplant, prepare the vegetable layer. Keep in mind that the eggplants should be slightly undercooked.
Preparing the preparation for frying:
Cut the onion in half and chop. We cut the carrots in Korean, lengthwise and crosswise, into cubes. We also cut the bell pepper in half lengthwise, in half again and chop diagonally to make the cubes longer. Cut the hot pepper in half lengthwise, remove the seeds and chop. Squeeze the garlic through a press.
Now take a deep frying pan (wok) and heat the oil, because frying will be quick. First, fry the onion for about 5 minutes, then add the carrots, it takes about 10 minutes, then the bell pepper, it takes 5 minutes. Stir the vegetables vigorously all the time. Now add spices, vinegar, hot pepper, garlic, sugar, salt. Fry stirring for 5 minutes. Turn it off. Add greens, mix. The roast should be slightly salted (depending on how much salt is in the eggplants) and not fried. (vegetables should be half-cooked; they will “cook” under vinegar).
Now remove the peel from the eggplant and cut into cubes (about 1.5 cm) like vegetables. To do this, cut the eggplant in half lengthwise and each half in half again. Makes 4 strips. Cut crosswise diagonally. The block should be approximately 1.5 X 5.
Take containers that are convenient for you (1 liter jars or containers). Place the vegetable frying on the bottom, then a layer of eggplant, then frying again and again the eggplants. The last layer should be frying. After the compacted snack has cooled, put it in the refrigerator for a day.
After this first preparation and testing, you will decide how much salt and vinegar you need to add according to your taste - these are the main taste regulators in this recipe. (Recipe by Ravil Kadyrov)
If you are planning a holiday menu, then such an appetizer as eggplant rolls is a must have on your list of dishes. The filling for rolls can be very different, depending on the time of year, and you can prepare a snack out of season (in winter and spring) from frozen eggplants.
You just need to fry or bake eggplant slices in vegetable oil, place them in a bag and freeze. Such roll preparations take up very little space in the freezer, so they are suitable even for the most modest-sized models.
Do you want to surprise your guests every time and prepare eggplant rolls with a new filling? Then bookmark my recipes. For your convenience, each eggplant appetizer for the holiday table presented on the 8 Spoons website is accompanied by step-by-step photos and a detailed description of the preparation process.
I really hope that you will like and enjoy these recipes. What is your favorite filling for eggplant rolls? Please write in the comments, or in the 8 Spoons VK group, I will be very interested!
If you are looking for a spectacular appetizer for some kind of celebration, then you should like my recipe today. We are talking about eggplant snack rolls with cottage cheese and herbs - bright and appetizing. Your guests will certainly like these eggplant rolls with cottage cheese - after all, both their appearance and taste are beyond praise.
Are you looking for delicious eggplant spring rolls? I suggest making eggplant rolls with feta and tomatoes: it turns out not only beautiful and bright, but also very tasty. Feta is good on its own, and even more so in the company of ripe tomatoes, aromatic herbs and fried eggplants.
Are you looking for an interesting hot appetizer for your holiday table? Pay attention to the eggplant rolls with minced meat. The combination of fried eggplant and minced meat is very successful, and if you add tomato sauce and hard cheese, you get something amazing!
This eggplant appetizer is both beautiful and delicious. So you can prepare these eggplant rolls for your holiday table. Fried eggplants go perfectly with delicate cheese, nuts and fresh herbs.
Eggplant rolls are a delicious and fairly simple appetizer. Oblong vegetables are very convenient to cut into long strips that are shaped like tongues. Once cooked, eggplants become very flexible. This allows you to wrap almost any filling in them.
Which eggplants to choose
Eggplants are usually not peeled before making rolls. It is worth noting that the skin of vegetables is strong and allows them to maintain their shape. To prepare eggplant rolls, you need to choose vegetables that look like an airship. Their shape is both round and oblong. These eggplants are much more convenient to cut into strips. The thickness of each slice should be between 5 and 6 millimeters. If the strip is thinner, it will simply dry out and then break. And if it’s thicker, it will be difficult to roll the roll.
Appetizer with cheese filling
Eggplants are very easy to prepare. This is an ideal snack for those who want to treat themselves to a tasty, but not too high-calorie dish. To prepare the rolls you need:
- Three eggplants.
- 60 grams of cheese, preferably cream cheese.
- 5 grams of garlic.
- 3 grams of dill.
- 3 grams of green onions.
- 30 grams of tomato.
- Salt and cream - to taste.
Cooking process
Eggplant rolls with cheese and garlic have an original and piquant taste. Many people will like this snack. You should start cooking with the filling. The garlic should be peeled and then chopped. You should also chop the greens. You need to add chopped garlic to the cheese. The components must be mixed well. Add chopped herbs to the resulting mixture and mix again. If the filling turns out to be thick enough, you can dilute it. To do this, you need to add a little cream to the composition.
Now you can prepare the eggplants. Vegetables should be cut into slices, salted a little and left in this position for about 10 minutes. After this, the eggplants should be lightly fried in a frying pan with the addition of vegetable oil. The plates should turn golden.
Ready eggplants should be spread with the prepared filling. The onion needs to be peeled and cut into large pieces, and the tomatoes into cubes. Place a piece of tomato and onion on top of the cheese mass. You can add a little greenery. After this, roll the rolls. That's it, the appetizer is ready. You can serve eggplant rolls with cheese with a side dish of potatoes. This dish is prepared very quickly. Therefore, it can help out if unexpected guests appear on the doorstep.
Eggplant rolls with walnuts
To prepare this snack you will need:
- Three eggplants.
- 50 grams of walnuts.
- A few cloves of garlic.
- ½ tomato.
- Greens for decoration.
- Salt.
Cooking steps
To make eggplant rolls with nuts, you should carefully prepare all the ingredients. The final result depends on this. First you need to take care of the eggplants. There is no need to clean them. You can immediately cut into strips, add salt, and then leave for 10 minutes. After this, the slices should be squeezed out, rinsed well, and then dried. Heat the vegetable oil in a frying pan and place the prepared eggplants in it. The strips must be fried on both sides until golden brown. It is better to place the finished slices on paper napkins to remove any remaining oil.
Now you can prepare the filling. Garlic and walnuts must be peeled. It is better to chop the tomatoes finely. Nuts should be crushed using a food processor or blender. Garlic must be passed through a press. All components must be mixed until smooth.
Place the filling on the prepared eggplant slices. After this, the slices should be rolled into rolls. Place the finished appetizer on a separate dish. Eggplant rolls with garlic and nuts can be decorated by sprinkling with chopped herbs.
with tomatoes
To make eggplant rolls, you will need:
- 800 grams eggplant.
- 100 grams of dill.
- One chicken egg.
- 60 milliliters of vegetable oil.
- 200 grams tomatoes.
- 4 cloves of garlic.
- Salt.
How to cook
Young eggplants should be cut into strips no more than 2 centimeters thick. The slices should be placed in salt water for 30 minutes. The greens must be finely chopped, the tomatoes cut into slices, and the egg must be gently beaten.
The garlic should be peeled and chopped very finely. After this, the product must be mixed with chopped dill and add a little salt. The eggplant slices should be removed from the brine and dried. After this, the strips need to be fried until golden brown on both sides in vegetable oil, first dipped in egg. For each slice of eggplant, place a piece of tomato, a spoonful of dill-garlic mixture, and then roll it up. The finished snack should be placed in a cold place for one hour. Eggplant rolls with tomatoes and garlic are ready. All that remains is to bring them to the table.
with minced meat
To prepare eggplant you will need:
- Two eggplants.
- Vegetable oil.
- Salt.
- 500 grams of minced meat.
- One head of onion.
- Three cloves of garlic.
- One egg.
- Three tomatoes.
- Cilantro.
- Pepper.
- A few tablespoons of tomato paste.
Cooking method
Anyone can make eggplant rolls with minced meat. The main thing is to maintain consistency. First you need to prepare the vegetables. Cut the eggplants lengthwise into thin strips and fry in vegetable oil until golden brown.
Now you can prepare the filling. To do this, you need to peel the garlic and onions. The products should be thoroughly chopped and placed in minced meat. You also need to add egg, pepper, salt and cilantro to the composition. All products must be mixed well by hand. This will make the mass more homogeneous.
Prepared eggplant slices should be placed crosswise in several pieces. Where the strips intersect, you need to lay out the prepared minced meat. Now you need to wrap the roll. To do this, you need to first lift the edges of the bottom slice, and then the top. The end result should be something like an envelope. To prevent the roll from unrolling, the raised edges can be secured with a wooden toothpick.
The rolled rolls should be placed on a baking sheet. Tomatoes need to be grated. It is better to mix tomato paste with water. A glass of liquid will be enough. Mix the resulting juice with chopped tomatoes. You need to add a little pepper and salt to the resulting composition. Pour the prepared sauce over the eggplant rolls and place in an oven preheated to 180°C. This appetizer is baked for half an hour.
Every housewife asks herself the question, what to cook today? It sounds even more relevant on the eve of the holidays. Vegetables are always popular as a snack, and they are also healthy and nutritious. So, why don’t we cook them today? We have collected below a selection of delicious recipes, where the main dish, which ends up being stuffed eggplants. Today you will learn how to prepare these vegetables both for the holiday table and for the winter - a very convenient snack option that will save time in the winter and will delight your guests.
Interesting fact! According to some scientists, eggplants are closer to berry crops than to vegetables. This sounds unusual to us. Now there are many varieties of the crop with completely different fruit shapes.
Useful properties of eggplants
We will not talk for long about the composition and positive effects of vegetables on the body. But let’s still say a couple of necessary facts so that you understand that eggplants not only look beautiful when served and are tasty, but they can also really benefit us. Surprise your guests with both culinary masterpieces and the necessary knowledge.- Eggplants have a beneficial effect on blood vessels, strengthen the myocardium, eliminate bad cholesterol, which helps the cardiovascular system function better and reduces the risk of its diseases.
- They cleanse the gastrointestinal tract due to the fiber content, expel waste and toxins, and normalize water balance.
- Eliminate swelling, help the functioning of the kidneys and liver.
- Eating eggplants reduces the risk of urolithiasis.
- They help to quickly reduce excess weight, normalize intestinal function, eliminate constipation and prevent hemorrhoids.
- They have a beneficial effect on bones and help prevent cancer.
- Vegetables are often prescribed for those people who are sick or at risk of diseases such as atherosclerosis, osteoporosis, and also for hypertensive patients, patients with arrhythmia, and osteochondrosis.
- Due to the small percentage of nicotine content, eggplants can provide relief for those who want to quit smoking.
- Due to the content of folic acid, vegetables have a beneficial effect on the condition of pregnant women.
Good to know! Eggplants contain a lot of vitamins: group B, A, E, K acids, minerals - potassium, magnesium, sodium, chlorine, phosphorus, calcium, zinc, manganese, fluorine, copper, iron, iodine, fiber, pectin.
A selection of the best stuffed eggplant recipes for you
With mushrooms
Mushrooms are one of the most commonly used ingredients for filling - they are tasty, nutritious, and replace meat. Let's start with them.
Advice! Mushrooms go well with eggplants, but are especially tasty with chanterelles, champignons, and oyster mushrooms.
We will need:
- vegetables - 3 medium-sized eggplants;
- tomatoes - 3 medium pieces;
- chanterelles – ½ kg;
- spices and salt - to taste and desire;
- vegetable oil - olive or sunflower - for frying;
- hard cheese – 600 grams;
- onion - one large;
- fresh herbs - parsley, dill or your choice;
- mayonnaise or sour cream - for lubrication.
Stuff the eggplants.
Wash the purple vegetables, cut them lengthwise into two parts, remove the pulp, but do not throw it away. Salt the eggplants and let them sit for a while. Wash the chanterelles, cut into small pieces, fry in a frying pan along with onion half rings with vegetable oil. We also transfer the pulp that was removed from the vegetables earlier. Fry everything for about 5-7 minutes. A couple of minutes before the end, put the tomatoes, cut into rings, into the frying pan; at the end, add herbs and spices with salt.
The filling should cool slightly, after which you can fill the eggplant boats. Cover everything with a layer of sour cream and cheese, and bake in the oven for about another half hour. Finally, decorate with fresh herbs before serving. It turns out very tasty and looks festive.
Advice! You can add garlic to the filling, if appropriate, which you can press through the garlic press. The dish will be incredibly aromatic and will additionally help the immune system in winter.
In Italian traditions
The first version of stuffed eggplants is quite traditional in terms of filling, although tasty. If you are expecting gourmets for the holiday and want to surprise, then we offer this recipe for the dish. No one will remain indifferent.
We will need:
- eggplants – 300-400 grams;
- Cherry tomatoes – 250 grams;
- mozzarella – 200 grams;
- parmesan – 150-200 grams;
- spices and salt - to taste or basil, oregano, a mixture of Italian herbs;
- one egg;
- bulb;
- capers – 100 grams;
- olive oil for frying.
Stuff the eggplants.
We wash our vegetables, then dry them and bake them in the oven as a whole for half an hour. Cut the eggplants into two parts, remove the stewed pulp. Now we place it in a frying pan with olive oil, here we cut the cherry tomatoes into two parts, chop the onion or cut it into half rings. Fry some of this filling, adding salt and spices. Boil the egg.
Place the filling in the eggplant boats, chop a boiled egg, add capers, and cut the mozzarella into cubes. Add some salt, cover everything with a layer of Parmesan or hard cheese, whatever you have. Bake in the oven for half an hour. The dish should have a golden brown crust.
Advice! The top of the stuffed eggplants can be decorated with lemon and fresh herbs, as well as olives. And so that the vegetables do not burst during the first stewing, they need to be pierced with a toothpick.
With meat
For those who can't eat only vegetables, here's a hearty recipe. You can use minced meat or chicken breast to prepare it. You can finely chop the beef.
We will need:
- eggplants – 4 medium-sized pieces;
- hard cheese – 200 grams;
- meat – minced meat or breast – 400 grams;
- garlic – 3-4 cloves;
- onion – 3 medium;
- bread - we need its pulp - about 120 grams;
- salt and spices - to taste, but ground pepper is a must;
- greens - fresh dill and parsley;
- milk - to soften bread;
- tomatoes - we need them ground through a sieve - about 400-500 grams.
Stuff the eggplants.
Wash the vegetables, cut them into two halves, and scoop out the pulp with a spoon. Grind the tomatoes into a saucepan, chop one onion, add salt and spices and simmer the sauce for half an hour. At the same time, you should have salted eggplants. Chop two onions and garlic cloves and mix them with meat or minced meat, fry them with salt and spices.
Then mix the bread and milk, let it swell, mix with the fried minced meat and the pulp that was removed from the vegetables. Simmer under the lid for another 4-5 minutes. Then put it on eggplant boats, pour sauce over everything, cover with grated cheese, and add salt if necessary. Place in the oven for 35-40 minutes. We decorate the finished dish with fresh herbs and can serve it with the remaining sauce.
With cottage cheese
We’re not surprised by the previous fillings, but how do you like this version of stuffed eggplants? Maybe the recipe is not for everyone, but connoisseurs of everything new and unusual combinations will be delighted.
We will need:
- eggplants – 1 kg;
- cottage cheese (for those losing weight - not fatty) – 150-200 grams;
- tomatoes and potatoes - 200 grams of each vegetable;
- lemon – ½ fruit;
- salt and spices - to taste;
- vegetable oil;
- greens - dill, parsley;
- cheese – 150 grams;
- garlic cloves – 3-4 pieces;
- eggs - 3 pieces.
Stuff the eggplants.
Traditionally, wash the eggplants, cut them into halves, take out the contents, add some salt and wait for half an hour. Pour oil into a frying pan, lightly fry our vegetables, add water for 3-5 minutes, simmer, remove. Here after we chop the onion, cut the potatoes, tomatoes into thin strips, add salt and pepper, put in the frying pan and the pulp that was taken out at the very beginning. Simmer everything until half cooked.
Now this filling needs to be cooled, mixed with cottage cheese, into which the garlic must first be squeezed. Let's fill our boats with the filling, you can also put a slice of tomato here, pour the eggplant on top with the egg, which has been beaten and mixed with grated cheese. Bake for 40 minutes. Served with fresh herbs and lemon. It turns out to be a very delicate, unusual taste. The dish is also made without cheese, and the eggs are beaten together with milk. Well, now let's prepare delicious stuffed eggplants, but for the winter.
With carrots and garlic
Of course, what housewife can do without winter supplies - none. Making eggplants is simple, but what a delight it will be to enjoy as a snack during the cold season.
We will need:
- eggplants – medium size – 10 pieces;
- garlic cloves – 10-12 pieces;
- carrots – 300-320 grams;
- fresh herbs - a bunch of dill, parsley;
- vinegar - we need 9% - 200 ml;
- bell pepper – 3 pieces;
- peppercorns – 4-6 pieces;
- bay leaf – 3-4 pieces;
- salt – 3 teaspoons.
Stuff the eggplants.
Wash the vegetables, cut off the stalks. Now we need to scald them in boiling water for about 3 minutes. To do this, prepare a solution from a liter of water and a spoon of table salt. When the brine begins to boil, drop the eggplants into it for 3 minutes. The process is over - take it out, let the fruits drain and cool in a colander.
We wash the pepper and remove all the seeds, peel the garlic and carrots. The greens need to be chopped and the cloves pressed through the garlic clove. We combine these two components with each other, adding salt. Three carrots, chop the pepper finely, mix the vegetables with garlic and herbs. We take our eggplants, cut them, fill them with filling. We connect the two parts, by this time you should already have sterilized jars ready.
Place the eggplants with the filling, pressing the halves tightly together. We make a brine from a liter of water, a spoon of salt, put peppercorns and a bay leaf into it. When the marinade boils, add vinegar, and then pour it into jars with eggplants, and cover with lids. The workpieces should cool under a warm towel.
Marinated with cabbage
We've prepared stuffed eggplants for the winter, let's make pickled ones too. It’s delicious, made from seasonal vegetables, and therefore healthy.
We will need:
- eggplants – 1.5 kg;
- bell pepper – 2 large;
- cabbage – ½ kg;
- carrots – 150 grams;
- ground pepper - to taste;
- garlic cloves – 5-7 pieces;
- chili pepper - optional - a small piece;
- water – 1.5 liters;
- salt – 70 grams.
Stuff the eggplants.
Wash, remove the tails from the purple fruits, then boil in boiling water for 3-5 minutes. To prevent the fruits from bursting, always heat them with a toothpick. Next, as in the recipe above, you need to cool the vegetables and let them drain well. Wash the carrots, grate them on a coarse grater, chop the cabbage finely. Wash the pepper, remove the seeds, cut it into cubes or strips. Peel the garlic and grind it through a garlic press. Mix everything together.
We make the marinade from one and a half liters of water and 70 grams of salt. When it boils, turn it off and let it cool. We stuff the eggplant halves with the filling, pepper, then place the vegetables in a spacious saucepan, pour in the marinade, and place something heavy on top of the plate - oppression. The vegetables will be marinated for three days, after which you can serve them to the table - unusual and tasty.
Advice! To prevent your stuffed eggplants from falling apart, you can wrap them with thread made from natural fabric.
With tomatoes
Another recipe for stuffed eggplants in jars for the winter. Such preparations will delight you throughout the cold season; they are stored well in a cool room.
We will need:
- purple fruits (eggplants) – medium size – 15 pieces;
- carrots, tomatoes and sweet peppers - 400 grams of each vegetable;
- laurel leaf – 3 pieces;
- hot pepper – 1-2 pieces or as desired;
- garlic – 200 grams;
- salt - for all winter preparations, use simple rock salt, but not iodized salt - 3 teaspoons;
- greenery;
- peppercorns – 13-15 pieces;
- vegetable oil - for frying.
Stuff the eggplants.
