Eggplant is a very popular vegetable. Not only does it produce a magnificent caviar. In modern culinary books, there are different recipes for eggplant rolls with cheese, meat and other fillings.
Cheese rolls with spinach
In the first recipe we propose you to prepare eggplant rolls with cheese and spinach. Immediately make a reservation: eggplant a bit bitter. Therefore, before making any recipe "to life", do the following: vegetables wash well, cut off both ends. Cut the eggplants thinly along the plates, without removing the peel. Fold them in a bowl and pour salted water, put under the press. Bitter juice will come out, it will be taken away by salt. Now you can proceed. So, on our eggplant rolls with cheese, cook: actually vegetables - 4 pieces, medium size. Vegetable oil for frying. The filling will need: a few cloves of garlic; vegetable oil; Onion (cut into cubes); Parsley (150 g, chopped); Salt and pepper to taste; 500 g spinach (you can fresh, you can ice cream, just defrost and dry it); Bulgarian red pepper - 2-3 pieces, cut with small straws. Next 1 egg (beat it). And, of course, the cheese is soft, in the form of a paste, or hard, grated on a grater. Approximately 200-300 grams. You can mix cheese with brynza or cottage cheese - the taste will acquire a special softness and piquancy. By the way, cheese rolls with spices and herbs are suitable for such eggplant rolls with cheese - it can often be found in stores. To our dish is supposed sauce - about it below. Let's start:
- With the prepared eggplant slices, drain the water, dry them and fry them on both sides until golden brown. Fold ready so that excess oil drains off.
- Prepare the filling: the cheese is well kneaded, put the Bulgarian pepper there, mix it. Drive the egg in. In a frying pan fry the onion, then put chopped garlic, spinach, and if there is - then parsley or dill. You can replace them with celery. Greens put out for 5-7 minutes, add salt and pepper to taste, leave to cool. Then, combine all the ingredients of the filling into the eggplant rolls with the cheese in one mince, stir again, add the missing components to taste. The filling should be sharp, so pepper and garlic do not regret. When it's ready, put it in the refrigerator for a while. And make sauce.
- Tomato sauce should be of medium density - like sour cream. For him, either tomatoes from which the shkurochka is removed, or paste-mashed potatoes will do. Fry the onion, add garlic, then tomatoes (5-6 pieces), salt, a little sugar. Sweet pepper, other seasonings. Stew, stirring, until cooked.
- Turn on and heat the oven. Lubricate the pan with oil. Lay the stuffing on the eggplant (recipes "Rolls with cheese" allow, by the way, combine cheese with meat or mushrooms - this is a note for the housewives, it turns out very tasty). Fold each plate with a roll, and place it on the baking sheet with a "seam" down;
- Pour well the rolls with sauce and bake until done. The smell and taste of the dish will delight you.
Rolls with cheese-garlic stuffing
The second way of cooking is a bit simpler - an option when you need to act quickly, but to get it right. Prepare, as was described above, aubergines. Rolls, recipes of which can be found in cookbooks, do not necessarily bake in the oven. Sometimes it's enough just to fry the aubergine slices until golden, that is, until you are ready, which, by the way, is what you are invited to do. Now the filling: 450-500 grams of cheese grate, knead. Add a chunk of 3 crushed garlic, 150 g of your favorite mayonnaise, hot pepper and salt to taste. Mix well. Not bad, if you have a little dill - it goes well with the cheese. Finely chop - and stuffing. Fill the filling on each slice, roll up the roll. To hold on - fasten with a wooden or plastic skewer, toothpick. Put on the dish - to the table! Eat this snack cold. For example, with hot potatoes or mushrooms.
A wonderful dish, believe me!