How to cook eggplant stuffed with cheese. Baked vegetables with cheese mixture

Eggplant rolls with cheese and garlic - a great appetizer from summer menu capable of transforming any feast. Surprise and please not only the amazing taste of the delicacy, but also its spectacular, original and not too troublesome design.

The taste of eggplant directly depends on the additional ingredients.

Eggplant Rolls with Cheese and Garlic - General Cooking Principles

For rolls, it is best to choose young, but large and elongated eggplants. It is desirable that there are no seeds in them or they are light, small. Otherwise, after frying, hard grains will crunch on your teeth. Eggplants are cut into long plates, brought to readiness in a pan or in the oven, both methods are a little lower.

Cheese is the most popular ingredient in many toppings. In combination with garlic, it will ennoble any snack. Often they add mayonnaise, tomatoes, herbs, peppers, sausages and meat products. All kinds of spices, seasonings, sauces are welcome. Be careful with salt. It is present in cheese, mayonnaise and other products, and pieces of eggplant are often soaked in salted liquid.

How to cook eggplant rolls?

Anyone can cook eggplant rolls, having previously familiarized themselves with the possible variations of the dish and the main points of the technology.

1. Washed eggplants are cut into longitudinal slices 0.5-1 cm thick and fried in an oiled frying pan.
2. If necessary vegetable cutting relieve bitterness by soaking in salted water for 15 minutes, and then drying paper towel.
3. The classic filling for eggplant rolls consists of grated or mashed cheese, garlic and herbs. For a bunch, the mixture is supplemented with mayonnaise or sour cream.
4. Toasted plates are supplemented with a portion of filling and rolled up.
5. If desired, eggplant rolls with cheese and garlic are chopped off with toothpicks and served on a platter with herbs.

Eggplant rolls with nuts and garlic

Perhaps the most delicious rolls from eggplant are obtained with the addition of chopped walnuts. The latter, combined with a savory mixture of cheese chips, garlic and herbs, create an amazing filling that, in at its best affects taste and nutritional characteristics ready snack.

Ingredients:

• eggplant - 2 pcs.;
• cheese - 100 g;
• garlic - 5 cloves;
• walnuts - 100 g;
• mayonnaise - 150 g;
• greens - 0.5 bunch;

Cooking

1. Eggplants are cut into plates, each is fried on both sides.
2. Cheese, garlic, chopped herbs, nuts and mayonnaise are mixed, the mass is salted, peppered.
3. Fill the strips with the mixture and roll up.
4. They arrange eggplant rolls with cheese, nuts and garlic on a dish, decorate with herbs and serve.

Eggplant rolls with curd cheese

Eggplant rolls with soft cheese are more tender, soft, but no less tasty. Fans of a pronounced spiciness can add finely chopped hot peppers, chili, or double the serving of garlic. You can reduce the calorie content of the dish by browning vegetable slices in a grill pan.

Ingredients:

• eggplant - 2 pcs.;
• cottage cheese- 200 g;
• garlic - 4 cloves;
• greens - 0.5 bunch;
• salt pepper, vegetable oil.

Cooking

1. Prepared, cut into portioned slices eggplants are fried until soft.
2. Mix curd cheese, herbs, garlic, season the filling to taste.
3. The ruddy eggplant slices are filled with stuffing, rolled up.

Eggplant rolls with cheese and garlic

Eggplant rolls with cheese are made in a similar manner. However this recipe It also has its own personality: the composition of the filling is complemented by tomatoes, which can either be cut and mixed with the rest of the ingredients, or put into the center of each eggplant bundle in a whole slice.

Ingredients:

• eggplant - 2 pcs.;
• cheese - 250 g;
• garlic - 4-5 cloves;
• tomatoes - 2 pcs.;
• dill and cilantro - 0.5 bunch;
• salt, pepper, vegetable oil.

Cooking

1. Prepare and fry eggplant slices.
2. Grind feta cheese and garlic, add greens, mix, put a mass on each slice of vegetable.
3. In the center of the blanks, a slice of tomato is placed and the products are folded.
4. Eggplants wrapped in rolls are chopped off with toothpicks and served.

Eggplant rolls with mozzarella

Eggplant rolls with cheese and garlic can be decorated with pesto sauce. For more refined flavor combination V this case for the filling, mozzarella is used, which is in perfect harmony with the rest of the filling components. The resulting snack will surprise everyone and become worthy dish on any menu.

Ingredients:

• eggplant - 2 pcs.;
• mozzarella - 150 g;
• garlic - 1-2 cloves;
• pesto sauce - 150 g;
• basil - to taste;
• salt, pepper, vegetable oil.

Cooking

1. Eggplants cut into longitudinal strips are browned on both sides, smeared with sauce mixed with garlic.
2. Mozzarella slices and basil leaves are laid on top, rolled products are rolled, each is chipped with a toothpick.

Eggplant rolls with cream cheese

Surprisingly delicate to taste rolls from can be prepared according to next recipe. For filling here is used cream cheese, which will give ready snack desired effect. A filling that is too thick in texture can be made more liquid by adding a little cream or sour cream to the composition.

Ingredients:

• eggplant - 2 pcs.;
• cream cheese - 250 g;
• garlic - 3-4 cloves;
• dill and green onion- taste;
• tomatoes (optional) - 2 pcs.;
• salt, pepper, vegetable oil.

Cooking

1. Eggplants are cut into portioned slices, browned on both sides until soft.
2. Mix cream cheese with garlic, herbs, salt and pepper the mass to taste.
3. Lubricate the eggplant slices with the resulting mixture, place on each, if desired, a slice of tomato and roll the blanks.
4. Ready eggplant rolls with cheese and garlic are placed on a dish, decorated and served.

Eggplant rolls with melted cheese

Eggplant rolls with cheese and garlic - a recipe that can be implemented using all kinds of cheese varieties for filling. In this case, processed cheese, grated or crushed with a fork, is seasoned with garlic and herbs. Optionally, you can take a pasty product from jars.

Ingredients:

• eggplant - 2 pcs.;
• processed cheese - 200 g;
• garlic - 3 cloves;
• dill - to taste;
• tomatoes - 2 pcs.;
• salt, pepper, vegetable oil.

Cooking

1. Eggplants are cut into slices, browned in an oiled pan or baked for 10 minutes at 190 degrees in the oven, brushing the slices with oil before that.
2. Cheese, garlic and dill are mixed, the slices are spread with paste on top, put on each slice of tomato, rolled up.
3. Decorate eggplant rolls with melted cheese and garlic on a dish with sprigs of greens and serve.

Eggplant rolls with feta cheese

Eggplant rolls with feta will be especially tasty and healthy. The filling is made from soft sheep cheese with addition grated garlic and chopped walnuts. Refresh the taste of goodies slices fresh tomatoes, A fragrant greens will make the dish spicier, more spectacular and brighter.

Ingredients:

• eggplant - 2 pcs.;
• feta - 200 g;
• sour cream - 2.5 tbsp. spoons;
• nuts - 100 g;
• garlic - 3 cloves;
• parsley, basil, dill - to taste;
• tomatoes - 2 pcs.;
• salt, pepper, vegetable oil.

Cooking

1. Roast or bake in the oven until soft, sliced ​​\u200b\u200baubergines in longitudinal plates.
2. Feta, nuts, garlic and a little greens are mixed in a bowl, adding sour cream and salt and pepper to taste.
3. Smear vegetable slices with a mixture, add each slice of tomato, roll up.
4. Decorate the appetizer on a dish with herbs, serve.

Eggplant Rolls with Ricotta - Recipe

Eggplant rolls with ricotta will taste good and surprisingly appetizing. Italian cheese fills the appetizer with a special taste, the sharpness and piquancy of which can be adjusted by varying the amount of garlic, herbs and other additives. Cherries can be put inside the products or decorated with halves of the workpiece on top.

Ingredients:

• eggplant - 2 pcs.;
• ricotta - 200 g;
• olive oil - 2 tbsp. spoons;
• sun-dried tomatoes - 3-5 pcs.;
• garlic - 1-2 cloves;
• basil - to taste;
• cherry tomatoes - to taste;
• salt, pepper, oil.

Cooking

1. Fry eggplant slices until soft.
2. Grind ricotta with garlic in a blender, sun-dried tomatoes, basil leaves, and olive oil.
3. The filling is seasoned to taste, the vegetable slices are smeared with a mixture, rolled up, chipped with a toothpick, supplementing the blanks with cherry halves.

Eggplant rolls with suluguni

Budget but no less delicious option delicious snacks can be arranged taking into account the following recommendations. Eggplant rolls with suluguni cheese are moderately spicy and spicy, appetizing and nutritious. Instead of parsley, you can use cilantro, dill or other fresh herbs of your choice.

Ingredients:

• eggplant - 2 pcs.;
• suluguni - 200 g;
• mayonnaise - 3 tbsp. spoons;
• parsley - 0.5 bunch;
• garlic - 3-4 cloves;
• nuts - to taste;
• salt, pepper, vegetable oil.

Cooking

1. Fried eggplant slices.
2. Grated suluguni and garlic are mixed, mayonnaise, nuts, chopped parsley are added.
3. Season the mass to taste, grease slices of vegetable with it, roll them up with rolls.

Baked eggplant rolls with cheese and garlic

Variant of very fragrant and delicious rolls with cheese, which are baked in the oven. The dish is prepared in two stages.

Ingredients

2 eggplants;

200 g of cheese;

2 cloves of garlic;

2-3 tablespoons of mayonnaise;

1 sweet pepper;

Cooking

1. Eggplants need to be cut into long plates, soaked in salt water and squeezed.

2. Heat the oil in a frying pan, fry the strips, but only on one side.

3. Mix cheese, garlic and mayonnaise, add bell pepper cut into small cubes.

4. Take one strip of eggplant, apply the cheese filling on the fried side, twist. The white side should be on top.

Eggplant Rolls with Cheese and Garlic - Tips and Tricks

It is not necessary to use mayonnaise for dressing. It can be replaced with sour cream, yogurt, any ready sauce. You can use cream cheese with different flavors.

Mushrooms miraculously resonate in taste with eggplant. You can add a few pickled things to the filling, which will make the appetizer even more interesting.

Not all eggplants require soaking in salted water. There are varieties without bitterness. You also need to remember what younger vegetable, the less corned beef and bitterness in it.

To make the eggplant strips brown quickly, you can bread the plates in wheat flour before cooking.

If there is not enough cheese for the filling, you can grate boiled egg. With a neutral taste, it perfectly dilutes the mass. In this case, don't forget to add more sauce as the egg will absorb it well.

Eggplant rolls can be prepared in advance and kept in the refrigerator, but in this case, do not put greens and fresh vegetables in the filling.

1. Wash the eggplant and dry it with a napkin. Cut them into rings 5 ​​mm thick. However, they can be cut, not only into rings, but also into transverse oblong slices, then in ready-made get long plates of eggplant.
If you use old fruits, then they contain a lot of bitterness, which must first be removed. To do this, you need to place the chopped vegetable in salt water for 10 minutes. Then drain the water and squeeze the vegetables.

2. Put the pan on the stove, pour in vegetable oil and heat. Put the eggplant rings and fry them on both sides until golden brown. When you fry vegetables reverse side, season it with salt and pepper.
During frying, eggplant absorbs a lot of oil, from which the snack will be quite fatty. To prevent this from happening, they can be rolled in flour, a mixture of eggs and flour, or eggs and breadcrumbs before frying.

3. While the eggplant is fried, grate the cheese and peel the garlic.

4. Ready eggplant put them on the dish in which you will serve them to the table.

5. Season fried vegetables garlic, passed through a press.

6. Pour a little mayonnaise on each circle. Although you can not use it or replace it with sour cream, or another favorite sauce.

7. Sprinkle the eggplant with grated cheese and serve the appetizer to the table. But if you wish, you can still bake them in the oven or in the microwave. Then the cheese will melt, become hot and viscous.

See also the video recipe on how to cook eggplant with cheese and garlic.

Wonderful, at first glance, the color of the vegetable has long won recognition and well-deserved love from most housewives around the world. We affectionately call it "blue". Ripe eggplant contains a large number of fiber, pectins, various vitamins, minerals and natural sugars that have a beneficial effect on the work of the cardiovascular and digestive systems. No wonder in the East eggplant is called the "vegetable of longevity."

An incredible number of dishes are prepared with eggplants: they are fried, stewed, marinated, baked, caviar is prepared from them and variety of salads. And no wonder, because eggplant goes well with vegetables, meat, mushrooms, cheese. Eggplant is especially good in combination with cheese. That's what is called, found each other. Easy to prepare, eat quickly. That is why, probably, there are a great many recipes for cooking eggplant with cheese. A great help in cooking eggplant will be an oven or a slow cooker (in the “Frying” or “Baking” mode), as well as an air grill.

To prepare eggplant with cheese, you can purchase the fruits of the most different varieties the main thing is to pay attention to their appearance. They should be free of stains and damage, smooth, resilient and not overripe. Vegetables can be cooked with or without the skin. Before cooking, eggplants must be cut, salted well and left in water for 30-40 minutes so that the bitterness goes away, otherwise the intended dish can easily be spoiled. In addition, after soaking in water, eggplants are recommended to dry well, then they will be better fried. But there are recipes without soaking.

If the recipe involves frying or stewing, it must be remembered that eggplants absorb a lot of oil and it is better to fry them on big fire without a lid, then a crispy crust will appear, preventing the penetration of oil. Then you can reduce the fire and simmer until cooked.

That's all, and now we bring to your attention several variations on the theme: "Eggplant with cheese."

Eggplant with cheese and garlic

Ingredients:
2 eggplants
100 g cheese
5 garlic cloves,
3 tbsp mayonnaise,
salt, herbs - to taste.

Cooking:
Wash the eggplant, remove the skin and cut into slices about 5 mm thick.
Lay one layer on the pan, salt a little, grease with a mixture of crushed garlic and mayonnaise, sprinkle with grated on coarse grater cheese. Lay the remaining products in layers in the same order. Place eggplant with cheese and garlic in a preheated oven at 180°C and bake until golden brown. Serve to the table, sprinkled with finely chopped greens. Ready meal It will be delicious both cold and hot.

Eggplant stuffed with cheese

Ingredients:
300 g eggplant,
2 eggs,
150 g cheese
30 g butter,
½ tsp salt.

Cooking:
Wash and dry the eggplant, cut off the stalks and cut into 2 parts. Remove the seeds and boil the eggplant in salted water. During this time, prepare the filling. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Fill the resulting mass with butter. Stuff the eggplants with the egg-cheese mixture, put on a baking sheet pre-greased with butter, and bake in an oven preheated to 200 ° C for 5 minutes.

Eggplants with cheese "Sama tenderness"

Ingredients:
1 large eggplant
70-100 g of hard cheese,
1 garlic clove
70 g mayonnaise,
3-5 tbsp ketchup.

Cooking:
Cut the eggplant into small circles and dip in boiling salted water for a few minutes. Then put on a baking sheet, previously greased with vegetable oil. Finely chop the garlic, mix it with grated cheese and mayonnaise. Stir the resulting filling, put it on each piece of eggplant and pour ketchup on top. Bake in an oven preheated to 180°C for 15-20 minutes. Serve hot.

Eggplant baked with cheese and tomatoes

Ingredients:
750 g eggplant,
250 ml milk
150 g tomatoes,
100 g cheese
25 g green dill,
25 g parsley,
4 tbsp vegetable oil,
1 egg
1 tbsp flour,
salt - to taste.

Cooking:
Peel the eggplants, salt and leave for 20 minutes. Then drain the juice, fry the eggplant in vegetable oil. After frying, lay the eggplant on a baking sheet, sprinkle with for the most part grated cheese, finely chopped dill and parsley, place tomato slices on top and bake in an oven preheated to 200 ° C for 20 minutes. When the time is up, pour the eggplants with a sauce made from flour, milk and eggs fried in the rest of the butter. Sprinkle with the remaining cheese, finely chopped herbs and bake until tender.

Eggplant rolls with cheese and walnuts

Ingredients:
2 eggplants
100 g cream cheese,
100 g chopped walnuts,
olive oil - how much will go.

Cooking:
Cut the eggplant thinly along, sprinkle with salt and leave for 15 minutes to release the bitterness. Then pan fry on both sides. Cover a baking sheet with foil, sprinkle it with oil. Put a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, wrap in the form of rolls and fasten with a toothpick. Bake in the oven for no more than 5 minutes.

"Turrets" on a baguette of eggplant, cheese and tomatoes

Ingredients:
1 eggplant
2 small tomatoes,
100 g cheese
1 egg
1 baguette
50 g vegetable oil,
herbs and salt - to taste.

Cooking:
Cut the eggplant into thin circles and fry in a preheated pan with a small amount butter for 1 minute on each side. Cut the baguette into slices 1 cm thick, finely chop the greens, mix with the egg, salt and beat with a fork. Dip each piece of baguette in this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb. excess fat. Lay the baguette slices on a baking sheet, put a slice of tomato on top of each, slightly salting it, then a slice of cheese and complete the composition with a fried eggplant slice. Bake the turrets in an oven preheated to 180 ° C for 15 minutes, then put them on a dish and decorate with herbs.

Eggplant baked with cheese and onions

Ingredients:
1.5 kg eggplant,
1 kg sweet pepper
500 g onions,
1 kg of tomatoes,
200 g Dutch cheese
200 g mayonnaise,
1 tbsp butter,
salt - to taste.

Cooking:
Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, put them on a sheet, salt, put a layer of onion sliced ​​on top, salt, then a layer of sweet pepper, sliced ​​​​into rings, slices of tomatoes on them, salt, sprinkle with grated cheese, pour mayonnaise and bake in an oven preheated to 200-220 ° C for 40 minutes.

Eggplant marinated with Italian cheese

Ingredients:
2 eggplants
1 bunch of basil
100 g cheese
3 tbsp vegetable oil,
salt - to taste.
For sauce:
3 garlic cloves,
1.5 lemons (juice and zest)

Cooking:
Wash eggplant, dry and cut thin slices. Salt them well and leave for 15 minutes, then rinse. Fry eggplant slices in hot oil on both sides. Wash the basil and pat dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, finely chop the garlic and toss it with the chopped basil, juice, and lemon zest. Pour hot eggplant slices with prepared sauce and leave for 15 minutes. Then put on a dish, sprinkle with grated cheese and garnish with basil leaves.

Eggplant baked with cheese and ham

Ingredients:
4 eggplants
4 tomatoes,
250 g ham
70 g of cheese,
100-150 g hard cheese,
2-3 tbsp vegetable oil,
butter, salt, red ground pepper- taste.

Cooking:
Finely chop the ham. Scald the tomatoes, remove the skin and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated pan with vegetable oil. Then transfer them to a baking dish, salt and pepper to taste, put the ham and chopped tomatoes in them. Sprinkle crumbled feta cheese mixed with grated cheese on top, and put a piece of butter in each. Put the eggplant in the oven and bake for 30 minutes at 180°C.

Eggplant with cheese and champignons

Ingredients:
2-3 eggplants
500 g fresh champignons,
2 bulbs
2-3 tomatoes,
100-150 g of cheese,
mayonnaise or sour cream, salt - to taste.

Cooking:
Cut the mushrooms into slices and lightly fry, adding the onion cut into half rings. Cut tomatoes and eggplant in small pieces. Grate the cheese. Lay in layers in a baking dish, spreading each layer with grated cheese mixed with mayonnaise: eggplant, mushrooms, eggplant, mushrooms, tomatoes. Place the mold in an oven preheated to 190°C for 30-40 minutes.

Eggplant with Neapolitan cheese

Ingredients:
eggplant,
grated parmesan,
tomato sauce,
flour,
vegetable oil,
salt.

Cooking:
Choose a medium sized eggplant, peel and cut lengthwise into 6 pieces. Lightly salt, bread in flour, fry in oil, then remove from the pan and let the oil drain. Cover the bottom of the pot with a layer grated cheese, pour a thin layer of tomato sauce. Put half of the prepared eggplants on top, then repeat everything: a layer of cheese, a layer of sauce, eggplants. On top of everything is a layer of cheese. Before serving, hold the saucepan on fire for a while so that the cheese melts and mixes with tomato sauce.

Austrian-style stuffed eggplant boats with cheese, meat and rice

Ingredients:
400 g eggplant,
200 g cheese
100 g boiled meat,
1 tbsp boiled rice,
1 onion
2 eggs,
vegetable oil, salt - to taste.

Cooking:
Cut the eggplant in half lengthwise, cut the flesh crosswise. Lay the eggplant cut side down and fry in vegetable oil. Then take out the pulp with a spoon, chop it, mix with pre- stewed onions, boiled rice and meat. Add salt, pepper, a raw egg and mix everything thoroughly. Fill eggplant halves with filling, generously sprinkle with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180 ° C until cooked.

Eggplant schnitzel with cheese

Ingredients:
2 eggplants
2 eggs,
100 cheese,
2 tbsp flour,
2 tbsp vegetable oil,
parsley and dill, salt, ground black pepper - to taste.

Cooking:
Wash the eggplant, peel, cut into slices along the length, salt and leave for 30-40 minutes. Then squeeze the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped greens, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in a beaten egg and fry in a pan in hot oil until golden brown.

Eggplant salad with cheese

Ingredients:
5 small eggplants
100-150 g of cheese,
4 tbsp vegetable oil,
salt - to taste.

Cooking:
Bake the eggplant in the oven, cool, peel and finely chop, then fry them for 3-4 minutes in vegetable oil, stirring constantly. Then cool, salt and sprinkle with grated cheese on a coarse grater.

Eggplant casserole with cheese

Ingredients:
1 kg eggplant,
1 kg of tomatoes,
1 bunch of basil
100 g hard cheese,
300 g mozzarella,
3 garlic cloves,
2 hard-boiled eggs,
vegetable oil, salt, ground black pepper - to taste.

Cooking:
Cut the eggplant lengthwise into slices 5 mm thick, salt on both sides, stack on top of each other and leave in this form for 1 hour to release the bitterness. Pour boiling water over the tomatoes for 1 minute, peel, cut crosswise and remove the seeds. Cut the pulp of the tomatoes into cubes and place them in a saucepan. Cut one third of the basil into strips and add to the pan, send the garlic passed through the press there and simmer the resulting mass until it thickens. Salt and pepper. Squeeze the eggplant lightly, dry it with a paper towel and fry on both sides in a preheated pan with vegetable oil. Place the fried eggplants on a paper towel to drain excess fat. Finely chop the remaining basil, mozzarella and boiled eggs cut into thin slices. In a greased dish, lay a layer of eggplant and sprinkle with grated cheese, then lay out the egg slices and mozzarella, pour them with tomato sauce and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180°C for 40 minutes. 10 minutes before cooking, sprinkle with the remaining grated cheese.

Here they are - delicious eggplant with cheese. Cook and taste these dishes with pleasure.

Bon appetit!

Larisa Shuftaykina

Eggplant rolls with cheese and garlic are considered to be classic snack, and for sure, many of you also cook such eggplant rolls. My today's recipe eggplant rolls with cheese and garlic is far from new, but, nevertheless, by publishing this recipe, I want to remind you and recommend that you cook this wonderful and tasty eggplant appetizer while the seasonal eggplant has not yet departed and are inexpensive. Today we will prepare hot eggplant rolls with cheese and garlic: tender, fragrant and incredibly tasty! If you don’t want, you don’t have to bake eggplant rolls, cold appetizer is also very tasty.

Eggplant rolls will delight you not only with the ease of preparation, but also piquant taste cheese filling. Such eggplant rolls with cheese can be prepared not only on the festive table, but also as an everyday hot snack to diversify the family menu.

Ingredients:

• eggplant - 4 pcs.;
• hard cheese - 100 g;
• garlic - 2 teeth;
• mayonnaise - 3 tablespoons;
• salt - to taste;
• parsley - a bunch;
• vegetable oil.

How to cook eggplant rolls with cheese and garlic:

Wash the eggplants and cut off their tails. Free the garlic cloves from the husk. When choosing hard cheese, you should focus on dairy product with a fat content of 45%. Since we need it to melt well during heat treatment.

Slice each eggplant lengthwise into slices about 3mm thick.

Pour vegetable oil into a frying pan. Turn on medium fire. Fry eggplant slices on both sides. If you plan to cook eggplant rolls for a festive table, then eggplants can be fried in advance - they perfectly tolerate storage in the refrigerator in a closed container for several days.

In parallel, grind the cheese on a large grater. Put in a separate bowl.

Finely chop the parsley and add the parsley to the cheese. Let's mix.

Let's use the press. We sell garlic cloves through it to cheese and herbs. Let's add mayonnaise. Let's mix. Garlic and cheese filling for eggplant rolls is ready.

We will take the fried eggplant plates one at a time and spread the cheese-garlic paste over the entire surface in a dense layer. This is where the teaspoon comes in handy.

We twist each platinum into a roll. Lay on the bottom of a refractory mold. Send for ten minutes in a preheated oven: the cheese should melt, but the parsley remains green, and the smell of garlic does not change.

We put the finished eggplant rolls with cheese on a plate, and treat ourselves to a delicious hot snack from eggplant.

Eggplant rolls with different fillings exactly those recipes that should be in the bookmarks of every hostess who loves to cook. Such an appetizer as eggplant rolls will be appropriate on any festive table, whether it's a birthday, wedding, office buffet, or New Year's Eve.

You can buy eggplant today all year round, so you can cook eggplant rolls on the festive table all year round, regardless of the season. Also, eggplant rolls can be prepared from frozen eggplants (read more on how to freeze eggplants.). In addition, to cook eggplant rolls, you will need 1-2 fresh eggplant so cook stuffed eggplant rolls out of season are not so expensive.

The stuffing for eggplant rolls can be anything, but it is best to prepare eggplant rolls with ingredients that go well with eggplant. I do not argue that the most delicious eggplant rolls are made with cheese, garlic and tomato. However, I offer you no less delicious recipes delicious eggplant rolls Korean carrot, with ham and eggplant rolls in the oven with minced meat.

Or maybe you have your favorite recipe for eggplant rolls? Please write in the comments or in the group Home Restaurant Vkontakte, what kind of eggplant rolls do you cook with different fillings.

If you like eggplants, you will definitely like rolls with mushrooms and cheese. This dish is perfect for both everyday menu and for holiday table. How to cook a snack, see .

Appetizing eggplant rolls with cottage cheese and nuts - tasty snack, which has many recipes and variations. And this is not surprising, changing the filling, each time you can get a new one. interesting dish. This time, for the filling, I used medium-fat pasty cottage cheese, walnuts, garlic and fresh herbs. It turned out very tasty, moderately spicy and unusual. See recipe with photo.

Eggplant rolls with Korean carrots are very tender and juicy, with a spicy spiciness that Korean carrots give. Stuffing for eggplant rolls with Korean carrot contains tomato and processed cheese. How to cook eggplant rolls with Korean carrots, see.

Eggplant rolls with tomatoes and cheese

Eggplant rolls with tomatoes and garlic and cheese paste are rightfully considered a classic snack that many of us have been preparing since Soviet times. If you have never cooked eggplant rolls with tomatoes and cheese, urgently correct yourself. How to cook eggplant rolls with tomatoes and cheese, see.

Eggplant rolls with Korean carrots and pumpkin seeds

Another delicious and easy vegetable snack recipe. Korean-style eggplant rolls with carrots pumpkin seeds and cheese - they look very appetizing, they are suitable for the everyday menu, and for the festive table. Recipe with photo.

Eggplant rolls with walnuts

These eggplant rolls with nuts are one of my favorite cold snacks. Thanks to the nuts, the filling turns out to be original and especially tasty, and eggplant perfectly complements it. As soon as it starts summer season, I definitely cook such eggplant rolls with walnuts, my family loves them. See recipe with photos.

Delicious and easy-to-prepare eggplant rolls with egg and cheese will help diversify daily menu and perfect for the holiday table. Recipe with photo.

Georgian eggplant rolls

I suggest you try to cook incredibly delicious Georgian eggplant rolls. I added parsley, but if you like cilantro, it will come in handy here. This amazing recipe Georgian eggplant rolls I learned from a friend who recently returned from a trip to Georgia. How to cook eggplant rolls in Georgian - a recipe with step by step photos, look .

Eggplant rolls with ham and cheese

I usually cook these eggplant rolls with ham for the festive table. The snack is very tasty and fragrant, spicy basil gives her a special refined taste. The recipe for eggplant rolls with ham and cheese is very simple and fast enough, but at the same time very tasty and satisfying. See the recipe with step by step photos