Eggplant rolls are a classic recipe. Eggplant rolls with different fillings - recipes with photos

What could be better for a snack than snacks? They are suitable both for receiving guests and for the everyday table, decorate it and bring their own zest. Eggplant snacks are considered very popular and at the same time healthy. There are a lot of such recipes today, so let's consider the 5 most common ones.

Eggplant rolls with hard cheese

Such a dish is quite satisfying, and hard cheese and cottage cheese make its taste very tender and rich at the same time. 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 tablespoons of sour cream (in extreme cases, mayonnaise).

Cooking

1. In order to cook eggplant rolls with cheese and garlic, you must first prepare the eggplants themselves. To do this, the vegetable is cut into thin plates (about 5 mm), salted and fried until golden brown.
2. After that, put all the tongues on a paper towel to get rid of excess oil.
3. Then the filling is prepared. The cheese is rubbed on a grater, mixed with cottage cheese, garlic, sour cream, chopped herbs.
4. A not too thick layer of filling is applied to each eggplant plate and rolled up into a tube.

Thus, very interesting and unusual rolls can turn out. At first glance, they may seem too simple, but in taste they are impeccable. Bon appetit!

Eggplant nut rolls

To diversify their dining table, hostesses sometimes prepare snacks. For this, fresh vegetables are often used. Eggplant is no exception, with which you can create real masterpieces at least every day.

Ingredients:

• eggplant - 2 pieces (large);
• a small bunch of cilantro;
• half a glass of peeled walnuts;
• a few tablespoons of yogurt or sour cream;
• a couple of cloves of garlic;
• salt to taste;
• oil (preferably olive)

Cooking

1. Eggplant rolls with walnuts are easy to prepare. To do this, thinly cut the vegetables lengthwise, lightly salt and fry until golden brown. Leave the eggplant to cool down.
2. Grind the nuts with a blender and mix with dairy products, finely chopped herbs and garlic.
3. Apply the resulting composition to the eggplant and roll into a roll.

Here is a simple way to prepare a delicious dish. There is no doubt that guests or family members will be satisfied with your masterpiece. Be healthy!

Eggplant roll with fried mushrooms

To prepare such an interesting dish, it will take 30 minutes of time, if you act quickly. There is nothing special or complicated in this recipe, but it turns out very tasty.

Ingredients:

• a few eggplants;
• frying oil;
• mayonnaise;
• 150 grams of champignons;
• greens at will;
• 1 large onion;
• garlic;
• spices.

Cooking

1. You can prepare a roll with eggplant and mushrooms as follows: cut the eggplants, salt and fry them lightly on both sides.
2. Then chop the mushrooms, cut the onion into half rings and, after salting, also fry until golden brown.
3. Season the mushrooms with mayonnaise and chop the herbs and garlic there.
4. Put the resulting mixture in a thin even layer on the eggplant and twist into a roll. The dish is ready!

If for someone the filling looks too greasy, 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 come, and fresh vegetables and fruits have appeared on sale. This serves as an occasion for experiments 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 tablespoons;
• eggplant - 2 pieces (large);
• parsley - a small bunch;
• bell pepper - 1 large;
• salt and oil.

Cooking

1. Eggplant roll with sweet pepper is a simple dish. To begin with, prepare the little blue ones, cutting them into thin strips and, after salting, lightly fry. Let stand, drain and cool.
2. Next, finely chop the parsley and mix with mayonnaise.
3. All this is applied to eggplant.
4. Bulgarian pepper is cut into long slices and one by one they are placed on blue ones, which are then twisted into a roll. Pepper will be visible from both sides, which will add zest to the dish.

If desired, garlic or ground pepper can be added to the filling for spiciness. Many people put a small amount of ketchup on top of the rolls and decorate with herbs. Bon appetit!

Eggplant rolls

Many of you have probably tried eggplant rolls with garlic at least once. But, despite the ease of preparation, some people have never tried to cook them with their own hands. We offer the most common, easy and affordable recipe for this dish.

Ingredients:

• eggplant - 2-3 pieces;
• salt pepper;
• mayonnaise (fat);
• a couple of tomatoes (hard);
• greens for decoration;
• garlic - 3-4 cloves.

Cooking

1. First, wash the eggplants and cut them lengthwise into thin strips. A little salt and pepper, fried until golden brown and set aside to cool. To glass oil from fried vegetables, it is recommended to put them on a paper napkin.
2. Next, garlic is taken and chopped, after which it is mixed with mayonnaise.
3. Tomatoes are the highlight of this dish. You should choose firm vegetables so that less juice is released from them. Cut them into long slices, without capturing the core with seeds.
4. Next, mayonnaise with garlic is spread on the cooled eggplant leaf and one slice of tomato and one sprig of parsley are placed.
5. After that, the eggplant is twisted into a tube and this procedure is done with each tongue.

It is best to put all the rolls on a beautiful plate and decorate with greens on top. Eggplant tastes just amazing. Be healthy!

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Eggplant rolls are a widespread seasonal dish that is prepared simply and quickly, and always looks elegant and festive on the table. Each housewife reproduces the recipe for eggplant rolls in her own way.

To make eggplant meatloaf you will need:

• 2 eggplant
• 300 g chicken meat
• 1 egg
• tomato
• 100 g hard cheese
• 150 ml sour cream
• 2 tomatoes
• garlic and herbs - to taste

Cooking process: cut eggplant into plates, pour salt water and leave for 15 minutes. At this time, chop the chicken meat in a blender and combine the minced meat with grated cheese and a raw egg. Drain the salted water from the eggplant, pour boiling water over them to make the vegetables plastic and form rolls with raw minced meat. Fold the prepared rolls in a baking sheet, pour over the sauce made from chopped tomatoes, sour cream and garlic and put in the oven for 30 minutes.

Eggplant roll "in haste"

The recipe for a quick eggplant roll differs from its analogues in that it is presented in the form of a whole roll, cut into portions. It does not require separately frying eggplant plates, and it even surpasses classic rolls in taste.

To make a quick eggplant roll you will need:

• 2 eggplant
• 150 g hard cheese
• 4 eggs
• Bell pepper
• 1 tbsp soft cream cheese
• 1 tbsp heavy cream
• garlic and herbs - optional

Cooking process: cut eggplant into thin strips, combine with grated cheese and eggs, salt. Spread the resulting mixture in a single layer on a greased baking sheet and bake in the oven for 30 minutes. Mix cream cheese with cream, add garlic and herbs. Lubricate the prepared eggplant layer with creamy sauce and roll up. Cool and serve to the table, cut into portions.

Among the healthy vegetables, not the last place is occupied by eggplants, or, as they are also called, blue ones. Their popularity is also due to excellent taste and a wide variety of recipes. For example, eggplant rolls are the easiest thing to cook. This is a light, but very satisfying snack, suitable even for a festive table.

How to cook eggplant rolls

If you want to learn more about how to cook eggplant rolls, then check out the basic steps for creating such a dish. The first is the selection and pre-processing of the blue ones themselves. Suitable medium fruits with a dense structure. The tail should not be dry, and the peel should not be damaged. The process of preliminary preparation of blue ones is as follows:

1. First, they must be thoroughly washed, each cut off the tail.
2. Next, the fruits are cut into thin plates. Their thickness should be about 0.5 cm, otherwise it will take a very long time to fry. If you make it thinner, then when twisting, the workpieces will tear.
3. The next step is to remove the bitterness. To do this, sprinkle the sliced ​​\u200b\u200bplates with salt, leave them for 10-15 minutes so that the juice stands out. Then the plates are simply washed with water and left to dry on paper towels.
4. After that, you can add the filling and wrap eggplant rolls.

stuffing

You will love this dish even more when you find out what the filling for eggplant rolls can be. Meat, cheese, vegetable, cottage cheese or mushroom - these are just some of the options. It turns out very tasty with ham, cucumbers, Korean carrots and even walnuts or sugar. For cheese filling, you can use different types of cheese - feta, cottage cheese, hard, sausage or processed. Meat is often replaced with liver. Rolls come out very tasty. Mayonnaise, sour cream or sauces can be used to fill the filling.

Recipes for eggplant rolls with different fillings

Such an appetizer will be appropriate on any holiday table, whether it's an office buffet, New Year's or Birthday. It is available, because eggplants can be bought at any time of the year, and even frozen fruits are suitable. It will take only 1-2 fruits to prepare a snack for the whole company. The most popular recipes for eggplant rolls with different fillings will help you with this.

With cheese

• Cooking time: 40 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 127 kcal.
• Cuisine: Russian.

Nobility, piquancy, bright color and taste - all this is about the recipe for eggplant rolls with cheese. According to this recipe, they are prepared with the addition of tomatoes and garlic. These products are successfully combined with eggplants and cheese. The latter is better to take hard varieties, but if you like processed or sausage, then do not be afraid to cook such eggplant rolls.

Ingredients:

• salt, dill, basil, parsley, pepper - to taste;
• eggplant - 3 pcs.;
• tomato - 2 pcs.;
• hard cheese - 100 g;
• garlic - 3 cloves;
• mayonnaise - to taste.

Cooking method:

1. Wash all vegetables and pat dry. Next, cut the main one into plates, the thickness of which should not exceed 0.5 cm.
2. Sprinkle the blanks with salt, leave for 10 minutes to let the juice flow, then rinse and dry again.
3. Heat the oil in a frying pan, fry the plates on it until a pleasant golden crust.
4. Grind the cheese on a grater, pass the garlic through a press, finely chop the greens, and cut the tomatoes into cubes.
5. Then mix it all, season with mayonnaise, salt and pepper.
6. Spread the resulting filling on fried plates, then wrap each roll, let cool.

With cheese and garlic

• Servings: 16 persons.
• Calorie content of the dish: 112 kcal.
• Purpose: for a festive table / snack.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Another option for a delicious treat is. Although tomatoes are not used here, the taste of the dish does not get worse from this. It turns out a little more spicy due to garlic, the amount of which can be adjusted at your discretion. Greens - dill, parsley, basil give a special aroma and freshness to the appetizer.

Ingredients:

• salt - to taste;
• garlic - 5 cloves;
• mayonnaise - 2-3 tablespoons;
• eggplant - 4 pcs.;
• fresh herbs - 40 g;
• hard cheese - 100 g;
• vegetable oil - a little for frying.

Cooking method:

1. First of all, rinse the main vegetable again, wipe it with a towel, then cut the fruit lengthwise into thin plates.
2. Sprinkle the blanks with salt, leave them for 15 minutes, then rinse thoroughly with water, dry and fry in oil on both sides.
3. Rinse the greens, finely chop, grate the garlic along with the cheese. Season these products with mayonnaise, salt and mix.
4. Lubricate the eggplant plates with the resulting mass, roll them up.

With walnuts

• Cooking time: 1 hour.
• Servings: 20 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for a festive table / snack.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

If you are looking for new unusual food combinations, then try eggplant rolls with walnuts. The idea of ​​mixing such ingredients belongs to Georgian cuisine. This combination has been used for a long time. Other nations have brought something new to the Georgian recipe, so there are a lot of options for such a snack with nuts. In one of them, carrots are additionally included.

Ingredients:

• suneli hops, ground black pepper, curry - 1 tsp dry mix;
• eggplant - 5 pcs.;
• vegetable oil - 0.5 cups;
• fresh herbs - 30 g;
• mayonnaise, salt - to taste;
• carrots - 1 pc.;
• walnuts - 300 g.

Cooking method:

1. Prepare vegetables - clean, rinse. Cut the blue ones lengthwise into slices, and chop the carrots with a grater.
2. Fry eggplant until nicely browned. At this time, peel the nuts and chop them in any way that is convenient for you.
3. Add spices, salt, mayonnaise to carrots. Then add chopped nuts and mix.
4. Lubricate the fried eggplant plates with the resulting carrot filling, then wrap each one with a roll.

in Georgian

• Cooking time: 1 hour.
• Servings: 9 persons.
• Calorie content of the dish: 204 kcal.
• Purpose: for a festive table / snack / for lunch / for dinner.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

Georgian eggplant rolls have a mild taste with spicy notes. Unlike a simple recipe with walnuts, they have a twist. To prepare the filling, a whole mixture of spices and additives is used. Adjika gives it a special taste. In combination with garlic, it makes the appetizer spicy. It is better not to take more than two cloves, because vinegar is also present in the composition.

Ingredients:

• ground black pepper - to taste;
• eggplant - 2 pcs.;
• vinegar - 0.5 tsp;
• water - 3 tablespoons;
• suneli hops - 0.5 tsp;
• onion - 1 pc.;
• vegetable oil - 3 tablespoons;
• salt - to taste;
• garlic - 2 cloves;
• Georgian adjika - 0.5 tsp;
• walnuts - 0.5 tbsp.

Cooking method:

1. Cut clean, dry blue ones in the direction along long strips about 0.5 cm thick.
2. Transfer the blanks to a deep saucepan, sprinkle with salt and leave for half an hour.
3. After the specified time, you can drain the remaining liquid, then blot the plates with paper towels. Then fry them in oil until golden brown. Place on paper towels to drain excess oil.
4. Saute the chopped onion in a frying pan over the lid.
5. Grind a mixture of garlic with nuts, adjika, water, spices and vinegar into a pulp with a blender. Add fried onion to this.
6. Lubricate each plate with the resulting filling, roll up.
7. At the end, put the eggplant rolls on a flat plate, serve with fresh herbs.

With tomatoes and garlic

• Cooking time: 50 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 127 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

They also differ in a harmonious combination of products. The appetizer is very colorful and fragrant. The garlic gives it a spicy kick, while the tomato refreshes and brings even more summer notes. A hearty dish comes out due to cheese and boiled eggs. All these ingredients become softer under mayonnaise, but the taste of each is still well felt. Another feature of the recipe is that the little blue ones are not fried on it, but baked. So they turn out less fat and retain more of their nutrients.

Ingredients:

• garlic - 2 cloves;
• salt - to taste;
• vegetable oil - 100 ml;
• hard-boiled eggs - 2 pcs.;
• soft cheese - 150 g;
• tomatoes - 2 pcs.;
• mayonnaise - 100 g;
• eggplant - 4 pcs.

Cooking method:

1. Dissolve clean, dry blue ones into plates about 4-5 mm thick, put them on an oiled baking sheet and also grease with oil.
2. Bake for about 15-20 minutes at 180 degrees.
3. At this time, grate cheese with eggs, squeeze garlic through a press to them, season with mayonnaise and mix.
4. Wash the tomatoes, blot with paper towels or a towel, then cut into long slices.
5. Lubricate eggplant plates first with cheese filling. Next, put a slice of tomato on each and after that roll it up in the form of a roll.

With carrots and garlic

• Cooking time: 45 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 114 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Eggplant rolls with carrots and garlic are another interesting and unusual "neighborhood" of products. The appetizer has a very spicy taste. All thanks. Garlic complements it and makes the dish even sharper, so you should not take more than one head. In addition to these ingredients, you will need mayonnaise, salt and butter. Thanks to such a small set of products, the dish is simple and affordable.

Ingredients:

• salt, spices - to your taste;
• garlic - 1 clove;
• mayonnaise - to taste;
• eggplant - 2 pcs.;
• vegetable oil - a little for frying;
• carrots in Korean - 100 g.

Cooking method:

1. Pass the garlic through a meat grinder, combine with salt, mayonnaise and spices, mix.
2. Cut clean, dry blue ones again lengthwise into thin plates. Drain them, and after 10 minutes blot with paper towels.
3. Fry the blanks in oil until blush, then grease each with garlic mayonnaise.
4. Next, put a little Korean carrot on the edge and roll up.

With Chiken

• Servings: 20 persons.
• Calorie content of the dish: 113 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.

Rolls from are a more satisfying treat, because meat is present in the composition. You can take any part of the carcass, but it will be more convenient with the fillet. In other cases, you will have to separate the meat from the bones. In addition, the fillet is considered the most tender and delicious part of the chicken. Various ingredients are added to the filling, but more often cheese and vegetables, such as tomatoes.

Ingredients:

• salt - 1 pinch;
• tomatoes - 170 g;
• eggplant - 400 g;
• sunflower oil - 20 g;
• chicken fillet - 400 g;
• cheese - 150 g.

Cooking method:

1. Rinse and dry the blue ones first, and then cut into longitudinal plates.
2. Sprinkle the blanks with salt, and after a quarter of an hour blot with paper napkins and fry in oil.
3. Wash the fillet too, let it dry, then cut into pieces. Fry the chicken in a separate pan, after which you can mix it with grated cheese and chopped tomatoes.
4. Arrange eggplant plates on paper napkins, then place a tablespoon of filling on each and roll up.

with garlic

• Cooking time: 30 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 118 kcal.
• Purpose: for a festive table / snack / for dinner / in a hurry.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Eggplant rolls with garlic have a very simple filling. Additionally, only mayonnaise is included in the composition. For this reason, the cooking time of the filling is significantly reduced. It turns out that I do eggplant rolls like this - they simply grease the plates with garlic mayonnaise and roll them with the smeared side inward. Easy, tasty and fast - try it yourself.

Ingredients:

• vegetable oil - a little for frying;
• parsley - a couple of sprigs for decoration;
• medium eggplant - 5 pcs.;
• garlic - 3 cloves;
• flour - 0.5 tbsp.;
• mayonnaise - 6 tablespoons;
• salt - to your taste.

Cooking method:

1. Rinse the little blue ones for a start, and only then cut them lengthwise into slices.
2. Sprinkle salt on top of the workpiece, leave to extract the juice for 10 minutes, then rinse and blot with napkins.
3. Roll each strip in flour, then fry on each side until a delicious crust.
4. At this time, pass the garlic through a press, season with mayonnaise.
5. Distribute the resulting filling on one side of each of the eggplant strips, then roll them up.
6. Put on a plate, decorate with parsley sprigs.

With mushrooms

• Cooking time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Eggplant rolls with mushrooms are recommended even with separate meals. All because of the perfect compatibility of these products. Mushrooms are rich in vegetable protein, so they go well with neutral vegetables. Therefore, rolls from them and blue ones can be eaten without fear of getting better. Although you should not get too carried away, because after frying, the products become more fatty.

Ingredients:

• smoked chicken - 100 g;
• eggplant - 2 pcs.;
• salt - to taste;
• olive oil - 5 tablespoons;
• champignons - 6 pcs.;
• onion - 1 pc.

Cooking method:

1. Peel and wash vegetables. Finely chop the onion, and cut the blue ones again in the longitudinal direction into plates.
2. Separately, fry the vegetables in oil until golden brown. After a couple of minutes, add mushrooms to the onion, then mix them with chicken and salt.
3. Put a tablespoon of mushroom filling on each eggplant plate and wrap it with a roll.

With cottage cheese

• Cooking time: 30 minutes.
• Servings: 9 persons.
• Calorie content of the dish: 219 kcal.
• Purpose: for a festive table / snack / for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Eggplant rolls with cottage cheese are hearty, but at the same time dietary. This recipe is especially relevant in the summer, when you want something light for dinner. In addition to cottage cheese, the composition of the filling includes sour cream. It is important to regulate its quantity. If the cottage cheese is too wet, then sour cream should be added quite a bit. The filling itself is salty, so it’s not worth salting the blue ones either.

Ingredients:

• salt, pepper - to taste;
• eggplant - 3 pcs.;
• hard cheese - 50 g;
• garlic - 3 cloves;
• cottage cheese - 100 g;
• sour cream - 2 tablespoons;
• fresh greens - a small bunch.

Cooking method:

1. Wash the blue ones thoroughly, dry them, cut them lengthwise into not very thin slices. Fry them in oil until golden brown.
2. Rinse the greens too, then chop finely.
3. Grind cheese on a grater, mix with cottage cheese. Here, add chopped greens, sour cream, pepper, salt and stir everything.
4. Next, squeeze the garlic into the filling. It should be thick and uniform.
5. Put a little filling on the fried plates, roll them up.

Video

If you have never tried such an appetizer as eggplant rolls, urgently correct yourself! This is an incredibly tasty, colorful summer dish that needs to be cooked at least once in the summer. I admit, the cooking process itself is long, but believe me: it's worth every minute spent.

I bring to your attention, dear friends, one of the options for how to cook eggplant rolls for the festive table. Also, I will share a little secret so that the rolls are not very greasy. Less fat - more benefits!

So, we prepare eggplant rolls with cheese, garlic and tomato. Eggplant, cheese and garlic are just perfect for each other, while the tomato refreshes the taste of the appetizer and adds even more summer notes to this incredible melody of summer colors.

Ingredients:

• Eggplant 3-4 pcs
• Vegetable oil 100 ml

For filling:

• Soft cheese "Russian" 150 gr.
• Mayonnaise 100 gr.
• Garlic 1-2 cloves
• Tomato 2 pcs
• Hard boiled eggs 2 pcs
• Salt to taste

Cooking:

When I first cooked eggplant rolls, they turned out to be very tasty when ready, but the appetizer turned out to be very fatty. And no wonder, because eggplant must first be fried in vegetable oil, plus mayonnaise, eggs and cheese are fatty foods in themselves.

Therefore, I came up with eggplants for rolls not to fry, but to bake. With this method of oil processing, much less oil is used, and the taste of the finished dish does not change at all.

We dissolve the eggplant into plates 0.4-0.5 cm thick.

With a brush, first sparingly grease the baking sheet with vegetable oil. Lay out eggplant slices.

Lubricate the eggplants on top with oil, also using a brush.

It is most convenient to pour the oil into a small bowl, and gradually dip the brush. Eggplant absorbs oil very quickly, so you need to work fast!

If the top and bottom heat are on at the same time in the oven, then it is not necessary to turn the eggplant plates over.

When the eggplant is ready, put it on a plate and let it cool.

Cheese and eggs are rubbed on a fine grater. Press the garlic through a press.

Mix eggs, cheese, garlic and mayonnaise in a bowl.

Cut the tomatoes into slices. If the tomatoes are juicy and watery, then you need to remove the part with seeds, otherwise the rolls will flow.

Spread a thin layer of cheese filling on each plate with a knife.

We put a piece of tomato, and wrap it in a roll.

Place the rolls in a bowl, seam side down.

Fried eggplant snacks are very tasty, but there is one big BUT with their preparation, they are always excessively fatty, because the structure of the eggplant pulp is like a sponge - it absorbs the oil on which it is fried, and no matter how much you pour it. What to do so that the eggplant does not absorb so much oil? There are several ways:
- 1) before frying, chopped eggplants (plates or pieces) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
- 2) you can adjust the amount of absorbed fat yourself, for this you need to pour oil not into a pan, but onto eggplants prepared for frying (cut into slices, for example), brush them with oil with your hands or apply oil with a brush from 2 sides. Then fry in a dry frying pan. The effect of the grill will be obtained and at the same time the favorite taste of eggplant fried in oil will be preserved.
The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling of boiled eggs, hard cheese and garlic. This cold appetizer is insanely delicious, ideal for a festive summer table. You will also learn how to cook capricious eggplants according to all the rules, which, in addition to trying to absorb more oil during cooking, also manage to taste bitter. How to get rid of bitterness in eggplants that do not boil in water? You will find the answer to these questions in our detailed master class.

Cheese grate on a fine grater.

Grate eggs on a fine grater.

Combine cheese and eggs.

Squeeze out the garlic. Fill with mayonnaise. You can add a drop of salt (1 small pinch).

Mix well.

Wash the eggplant, cut off the stem.

Cut the eggplant into thin slices of 2-3 mm.

Transfer the eggplant slices to a bowl, sprinkle with salt (0.5 tsp of salt per medium eggplant). Leave for 10 minutes. The eggplant will release the juice and the bitterness will go away with it.

Pour 1 tbsp. water, rinse the eggplant plates a little, so we get rid of excessive salinity and bitterness. Drain the water. Squeeze the eggplant a little.

Pour 2-3 tbsp. oil directly on the eggplant. We will fry in a dry frying pan - this is how we regulate the amount of oil that the eggplant absorbs during cooking, the raw pulp does not absorb fat as much as during the frying period and you can easily apply the oil evenly. Sometimes the oil is applied with a brush along the entire length of the record, but I like to pour the oil in and mix it with my hands.