Recipe for eggplant roll with filling. Eggplant rolls in the oven

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:

1. Three eggplants.
2. 60 grams of cheese, preferably cream cheese.
3. 5 grams of garlic.
4. 3 grams of dill.
5. 3 grams of green onions.
6. 30 grams of tomato.
7. 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. 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 become golden in color.

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:

1. Three eggplants.
2. 50 grams of walnuts.
3. A few cloves of garlic.
4. ½ tomato.
5. Greens for decoration.
6. 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:

1. 800 grams eggplant.
2. 100 grams of dill.
3. One chicken egg.
4. 60 milliliters of vegetable oil.
5. 200 grams tomatoes.
6. 4 cloves of garlic.
7. 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:

1. Two eggplants.
2. Vegetable oil.
3. Salt.
4. 500 grams of minced meat.
5. One head of onion.
6. Three cloves of garlic.
7. One egg.
8. Three tomatoes.
9. Cilantro.
10. Pepper.
11. 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.

Place the rolled rolls 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.

Preparing eggplant rolls takes little time, and the unlimited variety of ingredients makes the dish versatile. If you cook it at least every day, but with different fillings, then they will never get boring! Various vegetables, cheeses, meats, spices - with them the product will sparkle in a new way, revealing interesting notes, giving a different taste sensation.

And given the nutritional value of the main ingredient, such a dietary supplement will be very useful - it contains a lot of fiber, sugar, proteins, pectins, minerals (phosphorus, potassium, magnesium, calcium, sodium), vitamins B, C, PP.

Eggplants, popularly referred to as “blue” eggplants for their traditionally purple skin color, can be cooked - fried, pickled, boiled, made into caviar, for example. Various rolls never go out of fashion, because they are not only tasty, but also look impressive, decorating any table.

Depending on the chosen filling, such a dish can be exclusively vegetarian, refreshing, light, or quite satisfying, turning into a full-fledged second course when adding minced meat or meat.

The choice of ready-made recipes is huge. But you can come up with your own, based on your own tastes, capabilities, and the set of products at hand. Think for a minute - something interesting will definitely come to mind! In the meantime, let’s study the existing experience in preparing this delicacy.

The combination of delicate cheese with spicy garlic has long become a standard. This sauce is perfect for quite neutral eggplants. The appetizer turns out juicy, piquant and bright – but an appetizing appearance is also important!

For cooking, we will prepare the products:

• Large eggplants – 2 pcs.
• Soft cheese – 150-200 g
• Garlic – 1 clove
• Walnuts - a handful
• Basil - sprig
• Oil (refined, preferably olive) – 1 tbsp.
• Salt, pepper to taste

We cut off the ends from the blue ones, cut them with a sharp knife lengthwise into thin slices (no more than 0.5 cm, otherwise it will be difficult to roll the rolls from them).

Place on a plate or board in one layer, sprinkle generously with salt, repeat the procedure with the entire amount of product. Salt will remove excess bitterness during the process of releasing juice (if this is not done, the dish will be impossible to eat).

We wait 15-20 minutes, if there is not enough juice, you will have to wait more, sometimes you have to wait up to an hour.

We chop the walnuts with a special device or a knife (here you need to be very careful not to get hurt), peel them from the thin skin.

Finely chop it with a knife on a board, but if you don’t have time, grind it with a blender (although this way you lose the spicy crunch of the nuts).

We wash the basil sprig, shake it to remove excess moisture, tear off the leaves from the stem, and cut them with a knife.

You need soft cheese, feta cheese, feta, ricotta, sandwich cheese, add olive oil and salt to it (if the cheese is not salted).

Add chopped garlic, herbs, pepper, mix well.

We rinse the blue ones from juice and salt under running water, fry in vegetable oil on both sides until cooked (a little oil is needed, only to form a golden brown crust).

Place the finished strips on paper towels to remove excess fat and let cool.

Place the filling on one edge of each plate and roll it up; do the same with the rest of the product.

If desired, the roll can be secured with a toothpick, decorated with vegetables, herbs, or, as an option, the filling can be evenly distributed over the entire plane of the strip.

Try it, look for the perfect serving option, make sure it’s fast, tasty, unusual!

Delicious eggplant rolls with tomatoes and garlic

A bright, appetizing, spicy snack is obtained by combining garlic with tomatoes. You can whip it up for a home dinner or unexpected get-togethers with guests.

Products:

• Eggplants – 500 g
• Tomatoes – 300 g
• Garlic – 3 cloves
• Mayonnaise – 2 tbsp.
• Salt – 0.5 tsp.
• Vegetable oil – 50-70 ml (for frying)

Wash the main ingredient, remove the tail and spout, cut into longitudinal strips about 4 mm thick so that they roll well after frying.

Place the product in a bowl, sprinkle with salt, carefully distributing it over the entire cutting plane and leave for half an hour to release moisture.

Then remove excess juice from the workpiece with paper napkins, fry in a frying pan lightly sprinkled with vegetable fat on both sides.

Place fried strips on thick paper napkins to remove unnecessary fat.

Prepare the sauce separately. Combine mayonnaise with garlic passed through a press (if you don’t have it, you can finely chop it with a knife and grate it with a fine grater).

Wash the tomatoes, dry them, cut into slices into 4-6 pieces.

Grease each “tongue” with a thin layer of sauce, place a piece of tomato on one edge, wrap, and decorate if desired.

Recipe for eggplant rolls with cheese, garlic and tomatoes

A moderately spicy, juicy, aromatic snack comes out when the above ingredients are combined. Have you tried rolls with cheese or tomatoes? And with both? The taste is completely different, worth tasting!

Prepares the following components:

• Eggplants – 3 pcs.
• Tomato – 2 pcs.
• Hard cheese – 150 g
• Mayonnaise – 100 g
• Vegetable oil – 50 ml
• Garlic – 1-2 cloves
• Salt to taste

We wash the blue ones, cut them into thin slices along the vegetable, maintaining integrity, but not exceeding a thickness of 4-5 mm.

Add some salt to the workpiece, let the juices drain for 20-30 minutes and cook - you can bake it in the oven, lightly sprinkling it with vegetable oil, or you can simply fry it in a frying pan (grilling is ideal).

Fry the product on both sides and let it cool.

The cheese filling is prepared separately. For it, finely grate the cheese, add mayonnaise, chopped garlic (if you like it spicy, you can increase the amount), we get a thick, homogeneous mass.

We cut the tomatoes into small pieces so that they are convenient to wrap (we measure them according to the width of the strips so that the tomato slices fit nicely into the rolls).

Lubricate the blue stripes with the cheese mixture, lay out a piece of tomato, and roll them into tight rolls.

Rolls for the festive table with walnuts in Georgian style

This appetizer is a striking example of Georgian cuisine, famous for its original solutions. It’s a great way to whet your appetite before eating the main course, and the best part is that it can be prepared in just half an hour!

Products:

• Eggplant – 2 pcs.
• Georgian spices (red chili pepper, calendula, coriander seeds and fenugreek, all this can be replaced by a ready-made hop-suneli mixture)
• Green coriander – 15-20 g
• Garlic – 3 cloves
• Onion – 1 pc.
• Walnut – 150 g
• Boiled chilled water – 100 ml
• Vinegar
• Salt – 0.5 tsp. for filling, a pinch for salting vegetables

Cut off the peeled blue stalks with spouts and cut into thin tongues.

Gently salt the vegetables with your hands, distributing them over the entire cutting plane, this will help remove all potential bitterness from the product, leave for 15-30 minutes.

Meanwhile, prepare the nut dressing. To do this, mix the peeled nut with spices, herbs, garlic and salt in a food processor, grind everything, then add water, grind again, obtaining a paste-like consistency of the filling.

Finely chop the onion, sauté in vegetable oil, add to the dressing (you can skip this step if you don’t like this vegetable).

We lightly strain out the blue ones with our hands, fry them in a small amount of fat, and place them on paper towels to dry.

On each strip we put about a teaspoon of nut seasoning, distribute it over the surface of the workpiece, roll it up, and if the eggplants are small, then the tongue can be folded in half.

Despite the fact that the appetizer is quite modest in size, it is filling, especially if, according to Georgian tradition, you eat the delicacy with small bread crackers.

How to cook eggplant rolls with cottage cheese and garlic quickly and tasty

Guests always like this appetizer, but if a lot of eaters are expected, then you will have to spend a lot of time on the process of frying the preparations. What if, as usual, there is not enough of it? Fortunately, there is a way to prepare the dish quickly, but no less tasty - the oven will help!

The whole secret is that the strips for the rolls are not fried individually by hand, but immediately laid out en masse on a baking sheet, baking in the oven. It’s faster and you don’t need to monitor the cooking process, which will allow you to do other dishes.

So, the ingredients are already familiar:

• Medium sized eggplants – 3 pcs.
• Tomato – 1 pc.
• Cheese (preferably processed type “Yantar”, home-made is perfect, because it will not contain preservatives or other unnecessary impurities)
• Dill to taste
• Garlic – 2-3 cloves
• Vegetable oil for frying

Preparation:

• We cut the blue ones into tongues, if you don’t like spiciness, add salt, let the juice drain for about 20 minutes, squeeze, and for those who like bitterness, just add salt to the vegetable before frying.
• Spray the slices with oil and place them on a baking sheet lined with parchment in one layer, trying to keep the pieces separate, otherwise they may stick together during cooking.
• We bake at 200 degrees for 5 minutes - the elasticity of the vegetable will indicate its readiness; it will be soft and easy to roll.
• We cut the tomato into half rings, and then additionally lengthwise, obtaining thin strips that will be easy to roll into rolls.
• Lubricate the pieces with cheese dressing, place a slice of tomato at one end, wrap it, and process all the vegetables in this way.

Cool in the refrigerator for at least half an hour - and you are ready to eat!

Blue garlic rolls with curd cheese

This type of snack has been popular for many years, maintaining its position to this day. What's the secret? At each stage of cooking, the housewife can add something of her own, resulting in a completely different taste of the dish.

This is an ideal addition to the main course, an interesting decoration for the holiday table and simply a delicious snack for alcohol. And adding curd cheese makes the rolls even more tender.

Components:

• Eggplants – 3 pcs.
• Curd cheese (cream or with additives: herbs, tomatoes) – 300 g
• Vegetable oil – 100 ml
• Salt to taste
• Parsley – 40-50 g

We chop the little blue ones into slices 2-3 mm thick

Fill a deep container with them, generously sprinkle with salt (it’s unlikely to over-salt, the excess will go away with the juice), wait 20 minutes, then rinse under running water. This procedure helps remove excess moisture along with bitterness, which will later allow the vegetable to absorb less oil.

Dry the product with paper towels, grease it with oil on both sides with a silicone brush, fry it in a dry frying pan, so we get a dietary, light dish.

Let the workpiece cool; there is no need to blot the oil - we already took care of this earlier by soaking the vegetable.

Chop the greens and mix with curd cheese.

Apply the spread to one side of the slice, roll it up, secure it with a skewer or tie a skein with an onion feather, cool, and serve.

Recipe for eggplant rolls in sweet pepper for the winter

Such vegetable rolls can be prepared for the winter by rolling them into jars. True, the recipe here is significantly different, which personally prompted me to try the preparation right away, without waiting for the cold weather. It turned out unusual, but very tasty!

To twist you will need:

• Bell pepper – 2 kg
• Eggplants – 2 kg
• Garlic – 2 heads
• Tomatoes – 2 kg
• Vinegar – 1 tbsp.
• Sugar – 2 tbsp.
• Sunflower oil – 100 g

Preparation:

• Wash the pepper, carefully cut the stalk in a circle, remove the seeds, pour boiling water over everything to soften (15-20 minutes is enough).
• Cut the blue ones into 1-centimeter layers, add salt, let the juice drain, then rinse with water, dry, and fry in a frying pan or grill.
• Grease the cooled slices with chopped garlic and wrap them into rolls.
• Place these rolls among the peppers, 1-3 pieces each, depending on the size of the latter.
• Place the peppers in previously washed and sterilized jars.
• Make a marinade by grinding the tomatoes in a blender, adding sugar, oil, vinegar, and boiling for 10 minutes.
• Pour this sauce over the peppers, cover the jars with lids, sterilize for 40 minutes for 1-liter containers and about half an hour for half-liter containers.

Stuffed eggplant and zucchini rolls with chicken and cheese in the oven

The combination of vegetables and meat is always a winner; preparing such a dish is easy, and the integrity of the rolls is ensured by the cheese that glues the layers together. Just lick your fingers!

To prepare, take the following ingredients:

• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Chicken fillet – 200 g
• Spicy tomato sauce – 3 tbsp.
• Garlic – 1-2 cloves
• Cheese “Poshekhonsky” or other similar – 140-150 g
• Turmeric – 0.5 tsp.
• Salt - a pinch
• Sunflower oil – 1/3 tbsp.

We wash the blue ones, remove the ends, cut them into slices, add some salt, and let the bitterness come out.

Wash again and dry the strips with a towel.

We do the same with the zucchini, but fry it immediately in a grill pan.

Then fry each eggplant tongue on both sides

Wash the fillet, dry it, cut it into thin strips, add salt, sprinkle with spices, rub with chopped garlic, and beat lightly with a chop mallet.

Take a zucchini leaf, place a thin strip of cheese on it, then eggplant, tomato sauce and fillet.

We roll up the roll, secure it with a wooden skewer, if its length allows, then fasten 2-3 rolls at once.

We moisten the ends of the skewers with water, place the improvised vegetable kebabs on a baking sheet lined with parchment, and bake for 20-25 minutes at 160 degrees.

Decorate the finished dish and serve with boiled potatoes or mashed potatoes.

Lenten eggplant rolls with Korean carrots

For fasting or vegetarians, this original recipe is suitable, preserving the maximum benefits of vegetables. A special feature of this cooking method is the baking of eggplants, which also makes the dish low-fat - another plus for people watching their weight and health! You can cook it yourself or buy it ready-made.

We will need:

• Eggplant - 2 pcs.
• Salt to taste
• Olive oil
• Korean carrots
• Walnuts, pumpkin or sunflower seeds
• Favorite greens (cilantro, dill, basil, parsley)

Cut the blue ones into long thin strips, add fine salt on both sides, rubbing it flat, and place them on the oven rack.

Using a brush, lubricate the workpiece with oil on both sides.

Bake for 15-20 minutes at 200 degrees.

We place a pinch of carrots on each sheet so that its ends stick out at the ends of the strip, wrap it tightly, leave it cut side down, and if necessary, you can secure it with a skewer or toothpick.

Sprinkle the finished dish with chopped nuts, seeds, chopped herbs - that's all, you can try it!

This is how varied the supposedly already well-studied eggplant rolls can be. I'm sure you haven't tried all of these options, but you can come up with something new by slightly changing the set of ingredients or the cooking procedure! Don't be afraid to experiment in the kitchen, bon appetit!

Eggplant is a wonderful vegetable, or rather a berry of the nightshade family, quite low in calories, 100 grams of product contains only 25 kcal. You can cook from them, which are good both for the everyday table and.

The topic of this article: rolls with various fillings; they can hardly be called dietary, like all fried foods. The dish looks attractive and is eaten instantly on the festive table. By the way, .

When choosing a filling, you should think about what eggplants go with. First of all, we must proceed from the fact that eggplants are southern fruits and they are widely used in Caucasian cuisine.

Eggplant rolls are a spicy appetizer and eggplant works best with vegetables, cheeses, cottage cheese, nuts, mayonnaise and garlic. Garlic is used in all rolls, with any filling, in different quantities.

Let's look at several options for savory eggplant rolls.

How to cook thin slices of eggplant

There is no point in repeating the description of the same procedure in several recipes; it is enough to describe it clearly once.

Ingredients:

• 500 – 600 gr. eggplant,
• 100 gr. vegetable oil,
• 40 gr. flour,
• salt.

1. You can take 1 large or 2 medium eggplants; the fruits should be straight, without bends. Wash the raw materials, cut off the stalk and cut lengthwise with a sharp knife into plates no more than 5 millimeters thick.
2. Sprinkle each plate with salt, place in a bowl and leave for about half an hour. The fact is that, like all nightshades, Eggplants contain the substance solanine, which gives them bitterness, and salt neutralizes it.
3. Drain the resulting juice from the bowl, wipe each plate with a napkin, roll in flour and fry until golden brown in a heated frying pan.
4. Place the hot slices on a paper towel to allow excess oil to be absorbed, cool, prepare the filling and finish cooking.

Eggplant rolls with tomatoes and mayonnaise

The easiest dish to prepare, the main difficulty of which is cutting eggplants into thin slices.
Ingredients:

• 2 eggplants
• 120 gr. sunflower oil
• 180 gr. mayonnaise
• 200 gr. tomatoes
• 1 clove of garlic
• 30 gr. dill

1. Prepare eggplant slices according to the method indicated above.
2. Grate the garlic on a fine grater and mix it with mayonnaise.
3. Wash the tomatoes, remove the stem and cut into slices equal to the number of eggplant slices.
4. Wash and chop the dill.
5. Coat a slice of eggplant on one side with mayonnaise, like a sandwich, and sprinkle with dill. Place a tomato slice on the tip of the slice and roll it up.
6. Place the finished rolls in one layer on a flat plate and garnish with lemon slices.

Eggplant rolls with feta cheese and cottage cheese

A dish with a Caucasian touch.
Ingredients:

• 1 large eggplant,
• 110 gr. frying oils,
• 100 gr. feta cheese,
• 100 gr. cottage cheese,
• 50 gr. sour cream,
• 40 gr. parsley,
• 2 cloves of garlic,

1. Fry the eggplant slices.
2. If the cheese is too salty, then soak it in milk for several hours. Then squeeze the cheese and finely chop it with a knife.
3. Mix cheese and cottage cheese.
4. Chop the washed parsley.
5. Peel the garlic, rinse and cut into small cubes. There should be a moderate amount of garlic in the dish so that only a light aroma comes out.
6. Grind the parsley and garlic in a mortar, adding a little salt.
7. Place the ground herbs into the mixture of feta cheese and cottage cheese. Add sour cream and stir.
8. Place the filling on the tip of the fried eggplant plate with a spoon and roll it into a roll.

Eggplant rolls with nuts and garlic, Georgian style

This is a dish for the holiday table. The dish is not cheap. It is typical for Georgian cuisine to use walnuts; they are placed in kharcho, satsivi, satsibelli.

Ingredients:

• 4 medium eggplants,
• 180 gr. vegetable oil, incl. 30 gr. into the filling,
• 200 gr. shelled walnuts,
• 8 cloves of garlic,
• 10 ml red wine vinegar,
• 2 gr. khmeli-suneli,
• 2 gr. coriander seeds,
• 50 gr. pomegranate seeds for decoration,
• Salt.

1. According to the traditions of Georgian cuisine, eggplant plates are baked. Wash the eggplants, cut lengthwise into thin slices, sprinkle with salt and leave for a certain time. Then drain the juice, add oil, mix the plates with oil with your hands and bake over an open fire, in a deep frying pan without oil, until golden brown. Turn them constantly so they don't burn.. Place hot plates on parchment paper or a paper towel to drain excess fat and cool.
2. Peel the garlic, rinse and mince together with the nuts. The result was a nut filling.
3. Lightly salt the filling, add oil, wine vinegar, suneli hops, crushed coriander seeds using the back of a knife. Mix well.
4. Using a spoon, spread the filling onto the plates of fried eggplant, form into a roll and place on a suitable dish.
5. Garnish the appetizer with pomegranate seeds, keep in the refrigerator for an hour and serve.

Filling for eggplants with herbs, tomatoes and garlic

Asian style filling.
Ingredients:

• 150 gr. greens (cilantro, parsley, dill),
• 1 tomato
• 3 cloves of garlic,
• 25 gr. oils,
• Salt,
• Pepper.

1. Greens in any proportions, depending on your preference, rinse and chop.
2. Peel the garlic, rinse and chop.
3. Rinse the tomato with water, make a cross-shaped cut and scald with boiling water, then cool in cold water, remove the skin and cut into cubes.
4. Place all ingredients in a blender bowl and grind. You can also do this in a meat grinder.
5. Pour oil into the mixture, add salt and pepper and stir. The filling is ready.

Eggplant rolls with fillings are not difficult to prepare.

It is a little difficult to beautifully cut the fruit with long tongues; to do this, you need to choose an even, long vegetable and have a well-sharpened knife in the kitchen.

As for the choice of filling, there are a huge number of options. You should not use minced meat, ham or boiled fish as a filling. Doesn't work, it overpowers the delicate taste of fried eggplant.

Cook more often during the season! Good luck to you! And if you want another interesting recipe, go to.

Step-by-step recipes for preparing eggplant rolls in the oven with bell peppers, minced meat, cheese and tomatoes

2018-09-17 Rida Khasanova

Grade
recipe

1808

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

6 gr.

Carbohydrates

4 gr.

84 kcal.

Option 1: Classic recipe for eggplant rolls in the oven

Eggplant rolls are an elegant and satisfying appetizer that is easy to prepare. It will look good both on the holiday table and as an addition to your daily dinner. Cooking eggplants in the oven rather than in a frying pan makes the dish lighter. Therefore, it can be eaten without fear by those who monitor the caloric content of their diet.

The filling for rolls can be very varied, but the classic recipe holds the leading position. The combination of walnuts, garlic and eggplants came to us from Georgian cuisine and was loved by many.

Ingredients:

• 3-4 large eggplants;
• 100 g peeled walnuts;
• 4-5 sweet bell peppers;
• 50 ml cream 20% fat;
• 4 cloves of garlic;
• 40 g butter;
• fresh herbs;
• salt, spices.

Step-by-step recipe for eggplant rolls in the oven

Wash the peppers, place on a baking sheet greased with butter, and bake in the oven until the vegetables are soft. Then fold them into a plastic bag and tie the bag. Thanks to these manipulations, the skin of the peppers will be removed much easier.

Cut the eggplants lengthwise into 5-6 mm wide slices. Add salt and let stand for 15-20 minutes to release the juice. Sprinkle with spices to taste; marjoram or oregano are best suited for vegetables. Grease a baking sheet with butter, place the eggplants, bake in the oven until half cooked. To ensure that the plates bake evenly, they need to be turned over.

Grind nuts, herbs and garlic in a blender. Parsley and cilantro are suitable as greens. Pour in the cream, mix everything until smooth.

Remove the peppers, remove the stems, seeds and skin. Cut into strips approximately equal in width to the eggplant slices.

Assemble the roll: place the pepper on the eggplant plate, coat the top thickly with the nut-garlic mixture, carefully roll into a roll. If the structure falls apart, you can secure it with a toothpick or a decorative skewer for canapés.

Serve cooled. The spiciness of the snack can be easily adjusted using the amount of garlic. The more of it, the hotter the rolls will be. A little trick: if the eggplants have absorbed too much oil, you can get rid of the excess using a paper napkin.

Option 2: Quick recipe for eggplant rolls in the oven

Eggplant is a light vegetable and cooks quite quickly in the oven. To save time, you can prepare the snack using a quick recipe.

Ingredients:

• 4 eggplants;
• 4 tomatoes:
• 80 g sour cream;
• 3 cloves of garlic;
• vegetable oil;
• fresh herbs;
• salt.

How to quickly cook eggplant rolls in the oven

Cut the washed eggplants into plates of uniform width. Coat with vegetable oil on both sides and add salt.

Pass the garlic through a garlic press and combine with sour cream. Add chopped herbs, mix everything well. Spread the eggplants with sour cream and garlic sauce.

Cut the tomatoes into slices; if they are too large, cut them in half. Place on top of the eggplants and roll into rolls. Carefully place on a greased baking sheet. Bake for about 15 minutes until fully cooked.
If desired, sour cream can be replaced with garlic, then the appetizer will become fattier.

Option 3: Recipe for eggplant rolls in the oven with minced meat

Rolls with minced meat can be used not as an appetizer, but as a light main course, they turn out so satisfying. The final taste will depend on what kind of meat is used in the minced meat. The most successful combination is beef and pork in equal proportions. You can also use pork and chicken, as long as the minced meat is not too dry.

Ingredients:

• 1 kg eggplant:
• 750 g minced meat;
• 5 fresh tomatoes;
• 100 g of rice of any kind;
• 2 onions;
• 150 g cheese;
• 3 cloves of garlic;
• 1 tbsp. l. granulated sugar;
• vegetable oil;
• fresh herbs;
• salt, spices, mixed spices.

How to cook

Chop the garlic and fry in a frying pan in vegetable oil. Pour boiling water over the tomatoes, remove the skins, and turn them into a homogeneous mass in a blender. Place the mixture in a frying pan with the garlic, add 1 tbsp. l. sugar and a mixture of spices, such as Italian herbs. Keep on low heat for a couple of minutes and let the finished sauce cool.

Rinse the rice well until the water is completely transparent, boil in unsalted water until
When ready, rinse again. It should not stick together, but remain crumbly.

Prepare the minced meat: salt it, pepper it, combine it with boiled rice, chopped
onions and finely chopped herbs, mix everything.

Cut the eggplants into slices and place on a greased baking sheet. Bake in the oven until half cooked, 10 minutes at 180 C will be enough.

Form rolls: place a little minced meat on each plate and roll carefully. When all the rolls are ready, transfer them to a baking dish and pour the sauce on top. Place in the oven and bake for 15-20 minutes. 5-7 minutes before ready, sprinkle grated cheese on top. Soft cheeses, such as mozzarella, melt best.

You can decorate the finished dish with fresh parsley and serve hot.

Option 4: Eggplant rolls in the oven with cheese and tomatoes

The combination of cheese, tomatoes and garlic is quite popular. This is a good option for a quick vegetable snack.

Ingredients:

• 4 large eggplants;
• 2 chicken eggs;
• 2 fresh tomatoes;
• 100 g mayonnaise;
• 2 cloves of garlic;
• vegetable oil;
• salt.

Step-by-step preparation

Grease a baking sheet with vegetable oil. Cut the eggplants into 5 mm wide slices. Place the vegetables on a baking sheet and bake in the oven for 5 minutes at 200C. Then turn over and leave for another 5 minutes.

Boil the eggs hard, cool, chop. Grate the cheese on a fine grater. Mix eggs, cheese and mayonnaise. If mayonnaise is not available, it can be replaced with sour cream. Lightly salt the resulting sauce, add garlic passed through a garlic press.

Spread the sauce over the baked eggplants and form them into rolls. Place in the oven for 10 minutes.

This appetizer can be served hot or already cooled.

Option 5: Eggplant rolls in the oven with Korean carrots

In almost all recipes, garlic gives the rolls a spicy taste. Here, the spiciness is achieved through self-cooked Korean carrots. Carrots will be more tasty if they have time to brew and marinate a little, so you should prepare them in advance.

Ingredients:

• 5 eggplants;
• 100 g mayonnaise;
• fresh herbs;
• 150 ml vegetable oil;
• 2 fresh tomatoes;
• 1 kg of large carrots;
• 60 ml 9% vinegar;
• 2 tbsp. l. Sahara;
• ground red pepper;
• coriander;
• salt.

How to cook

Peel the carrots and grate them on a special grater for Korean carrots. Sprinkle it with sugar and salt and gently knead it with your hands. Sprinkle with coriander, paprika, add 1/3 tsp. ground red pepper. The spiciness of the finished carrots will directly depend on the amount of pepper, so you can experiment with it. Mix 100 ml of vegetable oil and 3 tbsp. 9% vinegar, pour this dressing over the carrots. Mix everything well and put the carrots in the refrigerator.

Mix mayonnaise with fresh herbs. For greens, use parsley, green onions, or cilantro.

Cut the eggplants lengthwise into uniform pieces, no more than 6-7 mm wide. Grease with vegetable oil, bake in the oven on a baking sheet until half cooked, so that they become more flexible.

Cut the tomatoes into thin slices. Start assembling the rolls: coat each plate with mayonnaise and garlic, lay out a tomato slice and Korean carrots, carefully wrap in a roll. To prevent the structure from falling apart, use a toothpick or skewer. Place in the oven for 10 minutes at 220C, so the vegetables have time to fully bake.

Serve the appetizer cold. The bright carrots make the rolls look especially elegant.

This recipe can be used to decorate a holiday table. Bon appetit!

The oblong appearance of eggplants suggests that these vegetables can be thinly sliced ​​lengthwise, fried or baked until tender, and wrapped with a variety of fillings in soft sheets. This is what they do, making rolls from low-calorie eggplants, rich in vitamins and minerals.

Let's look at sample recipes with photos of eggplant rolls with different fillings, their dietary use, and the restrictions that come with them.

Eggplant rolls with different fillings step by step - recipes with photos

Eggplants, as a food product, have two features:

• bitterness, more or less characteristic of their pulp,
• high content of toxic solanine in overripe fruits.

Therefore, when purchasing eggplants, you need to choose exceptionally dense, shiny, evenly colored vegetables without dark spots, with green stalks. The characteristic bitterness is eliminated by sprinkling the slices with salt or soaking them in salt water.

In addition, when frying and baking, eggplant pulp absorbs a lot of fat, so frying pans and baking sheets should not be greased with vegetable oil too much.

A wide variety of fillings, meat and vegetarian, are wrapped in cooked thin slices of eggplant. Their composition determines the final calorie content.

Let's look at two completely dietary recipes for such rolls.

The first one is eggplant roll with minced chicken, soft cheese and garlic:

Preparation:

• Wash the eggplants, dry them with napkins, cut off the ends of the fruits, and then thinly (no thicker than 3 mm) cut them lengthwise. Salt each plate, place in a colander, and after half an hour squeeze out the released juice.
• Peel, rinse, finely chop the onion and garlic, fry them until the onion is transparent in a small amount of vegetable oil in a well-heated frying pan. Add minced chicken breast, season with oregano, simmer, stirring, for 5-6 minutes.
• Cool the filling, add chopped parsley, finely chopped soft cheese and olives, cut into thin rings. Mix well.
• Place 2 tablespoons of the prepared filling on each eggplant slice and roll into rolls, securing them with a wooden toothpick.
• Grease a baking sheet with vegetable oil and bake the stuffed eggplant rolls at 170ºC - 10 minutes on one side and 10 minutes on the other.

Calorie content does not exceed ready-made food 150 units in 100 grams.

Second - with baked sweet peppers:

Preparation:

• Wash the sweet peppers, dry them, bake in the oven until tender, place in a bag. After 10 minutes, peel off the skin, cut in half, and remove the seeds.
• Mix soy sauce and vegetable oil well.
• Cut the washed and dried eggplants with the ends cut off lengthwise into strips no thicker than 3 mm. Brush the slices on both sides with a mixture of soy sauce and butter, place them on a baking sheet lined with baking paper and place in the oven preheated to 180ºC for 15 minutes.
• Chop fresh herbs and mix thoroughly with finely grated garlic.
• Spread plastic wrap on the table, place eggplant slices on it close to each other in two rows of 6 pieces each, spread a mixture of chopped herbs and garlic over them, season with ground pepper and salt.
• Place the baked pepper halves across the eggplant rows, leaving only the last 5 cm of the overall “mat” covered so that it can be conveniently rolled up. Season the filling with ground pepper and salt.
• Using the film as a general casing, roll up the roll, wrap the edges well and refrigerate for at least 3 hours.

Calorie content does not exceed the finished dish 100 units in 100 grams.

Eggplant roll in the diet menu

Eggplant pulp is not rich in calories, but is rich in vitamins, phosphorus, sodium,. This elemental composition helps strengthen bones, revitalizes hematopoietic processes, strengthens the immune system. Based on these healthy vegetables, even a separate two-week slimming diet has been developed with a final weight loss of 6-8 kg.

Filling options for eggplant rolls

The long, soft slabs of cooked fruit wrap comfortably around a variety of ingredients and pair well with flavor. Fillings include:

• Other vegetables - tomatoes, cucumbers, stem celery, carrots (including those cooked in Korean).
• Meat – mainly minced meat and finely chopped smoked meats. White chicken, veal and beef, which do not have fat layers, are suitable for slimming diets.
• Fish - only low-fat varieties are appropriate in dietary menus.
• Dairy products - hard cheese, cream. For the dietary table, there is a general rule according to which the fat content of cheese should not be higher than 30%, and the percentage of fat in sour cream should not be more than 10.
• – eggplant slices are dipped into raw ones before frying, hard-boiled ones are added to the filling.
• Flour, breadcrumbs - used to coat eggplants so that they do not absorb too much oil. Such additives are not recommended in dietary menus.
• Mayonnaise is another “persona non grata” for healthy nutrition with limited calories.
• Tomato paste, tomato sauce - preference should be given to products made from natural raw materials without preservatives, flavor enhancers and dyes.
• Fruit juices - mainly lemon and , go well with most fillings and eggplant wrappers.

• Mushrooms – and edible forest ones, give the rolls new flavor and aromatic shades and practically do not increase the overall calorie content.
• Nuts – most often well chopped.
• Spicy and pungent spices - mixtures of peppers, adjika, suneli hops, sets of French and Provençal herbs.

How to make eggplant rolls - video

The presented videos show in detail the making of eggplant rolls with various fillings. In the first of them, thin flat slices of eggplant are pre-fried in a frying pan lightly greased with vegetable oil. Then they are filled with nuts, cottage cheese, fresh cucumber and celery stalk with garlic. There are 2 ways to roll filled rolls.

In the second video, the dish, prepared in 20 minutes, turns out to be strictly vegetarian. The eggplant strips are baked in the oven until done. The filling for eggplant rolls will be a mixture of walnuts and red onions, chopped in a blender. The finished dish is impressively decorated with a mixture of multi-colored lettuce leaves, cherry tomatoes and sun-dried tomatoes.

Eggplant rolls, rich in vitamins and minerals, depending on the composition of the filling, can be more or less high in calories. Vegetable, mushroom, lean meat and fish fillers are optimal for diets focused on weight loss. At the same time, spicy and hot seasonings speed up metabolism and additionally promote the burning of fat deposits. For diseases of the digestive system and diabetes, the consumption of eggplants is contraindicated.

What fillings do you use for eggplant rolls? Do you prefer to fry or bake them? Are such rolls included in your diet menu? Share your culinary experience with us in the comments!