Delicious stuffed eggplant rolls. Korean-style eggplant with spicy carrot filling

Eggplants are useful vegetable from the nightshade family. They are very useful for the body, prevent the accumulation bad cholesterol and its settling on the walls blood vessels, as well as eggplants contain elements that remove toxins from the body. Summer and the beginning of autumn is the time to cook delicious and fragrant eggplant rolls. Here is a selection wonderful recipes eggplant rolls with various fillings.

In addition to eggplant rolls, you can cook delicious ones with cheese, tomatoes, mushrooms and other fillings, or.

Fragrant eggplant rolls stuffed with minced chicken and cheese will become great snack or main course.

To prepare them you will need:

Cooking:

1. First, let's deal with eggplant. They need to be washed, cut off the ends and cut lengthwise into slices of 2 mm. Sprinkle them with salt and put in a colander for 30 minutes, the eggplants will give the juice that needs to be squeezed out, and the salt will help remove the bitterness from the eggplants.

2. Let's move on to the filling. We heat a large frying pan over medium heat, pour in a little oil, pass the onion and garlic, then add minced chicken and oregano. Simmer, stirring often. Cook until minced meat is browned, about 6 minutes. Drain the fat. Cool down. Add parsley, olives and cheese to the cooled minced meat.

3. Now let's start preparing the rolls themselves. We take one slice of eggplant, put 2 tablespoons of minced meat into it and wrap it, pierce it with a toothpick. Do this with all eggplant slices.

4. Preheat the oven to 170 degrees. If you have a grill mode, then you can use it to cook rolls. We spread all the rolls on a wire rack or a baking sheet and bake until cooked for about 20 minutes, until the eggplant softens and is ready. After 10 minutes from the start of cooking, turn the eggplant over. Bon appetit!

Eggplant rolls with soft cheese

Ingredients:

• 2 eggplant
• 2 cups ricotta or other soft cheese
• 50g feta cheese
• bunch of dill, chopped
• 200 gr tomato paste
• 2 teaspoons thyme
• 1-2 tbsp oils
• salt and pepper to taste

How to cook eggplant rolls:

1. Wash the eggplants and cut off the ends from each. Cut lengthwise into slices of 2-3 mm, the slices should not be very thin. Sprinkle the slices with salt and set aside.

2. Heat the pan over medium heat, pour in a little oil and fry the eggplant on both sides for 1-2 minutes so that the slices become soft. When all the eggplant slices are ready, set them aside to let them cool slightly.

3. While the eggplants are cooling, we start preparing the filling for our rolls. In one bowl, mix the ricotta cheese (or the soft cheese your choice), feta cheese, chopped dill and thyme. Mash everything with a fork. Add some salt if needed.

4. Now that everything is ready, we begin to wrap the rolls. We take one slice of eggplant, 1 tablespoon of cheese and wrap the stuffing in eggplant. Pour into a deep baking dish or saucepan to the bottom tomato paste, lay out the finished eggplant rolls on top. Put in the oven preheated to 180 degrees for 30 minutes. Bake rolls until done. You can serve these eggplant rolls with sour cream!

You will need:

• 1 eggplant
• 3 or 4 ripe tomatoes
• 100 gr. mozzarella or other hard cheese
• olives, chopped (optional)
• fresh basil leaves
• Olive oil
• Sugar

1. Wash the eggplant and cut off the ends on both sides. Cut the eggplant lengthwise into 2-3 mm slices and season with a little salt. Put the eggplant in a colander for half an hour to remove excess juice and bitterness.

2. Cut the tomatoes into quarters and chop with a blender.

3. We heat the pan over medium heat, pour in a little oil, when the oil is hot, you can put the chopped tomatoes in the pan. Add basil leaves and 1 tsp sugar. Reduce fire. Stir constantly until the sauce thickens. Turn off the pan.

3. Heat another frying pan and fry the eggplants in olive oil on each side for 1-2 minutes.

4. Grate the cheese or finely chop it, cut the olives into rings.

5. Now let's move on to twisting the rolls. Before this, we put the oven to warm up to 180 degrees. And so, we take each slice of eggplant, grease with the resulting tomato sauce, pour 1 tablespoon of cheese, some olives, add some greens and twist. We spread the eggplant rolls on a baking sheet or baking dish, put in the oven for 15 minutes until fully prepared eggplant.

Eggplant rolls stuffed with tomatoes, cheese and carrots

Ingredients:

• 1/4 tablespoon olive oil
• 2 large eggplants
• 100 gr. hard cheese, grated
• 4-5 carrots, grated
• 1 garlic clove
• 2 tbsp breadcrumbs
• 2 tomatoes, cut into cubes
• 1 tablespoon fresh or dried basil
• 1 egg
• salt and spices to your taste

1. Before you start cooking eggplant rolls, set the oven to warm up to 180 degrees.

2. Wash the eggplant and cut into slices lengthwise, the slices are no more than 3 mm thick. Sprinkle the slices with a little salt on both sides and let them lie on paper towels for about 15 minutes. So the bitterness and excess juice will go away.

3. After the eggplants have lain down for 15 minutes, heat the pan and fry the eggplants on it for 2-3 minutes on each side. If you have a grill, you can grill the eggplant for a couple of minutes on each side. Put the slices on a plate and let them cool.

4. We proceed to the preparation of the filling for eggplant rolls. Mix grated cheese with breadcrumbs, basil, chopped tomatoes and carrots. Season to taste and then beat the egg into the mixture.

5. We begin to wrap the rolls. On one side of the eggplant lay out 1 tbsp. a spoonful of filling and twist. Put the finished roll on a baking sheet or baking dish. When all the rolls are ready, sprinkle them with cheese on top and you can put them in the oven. Bake the rolls for 10-15 minutes until done. Enjoy!

And finally, a video recipe for wonderful eggplant rolls with walnuts:

Hello dear readers! If you are reading this article, then, like me, you are eggplant lovers. This Georgian horseman has been loved by our family for a long time. I especially like it not only for its taste and ease of preparation, but also for the fact that it is very useful. This gives the vegetable a huge plus in that you can eat it with the whole family, including children.

In previous articles, we have already talked about . Today we will talk again about snacks that can be made using eggplant. I cook them more often during vegetable season when they can be removed from the garden and used. In winter, we buy them in supermarkets, but cook them less often. All the same, it is doubly pleasant to eat your harvest.

A selection of useful articles on the topic:

So, delicious recipes snacks are ready to be read and require immediate preparation. stock up necessary products, stand by the stove, we begin ...

This appetizer will brighten up any celebration. Taste, thanks the right combination ingredients are very harmonious, and the aroma of garlic and cheese is catching up the appetite. On our table, such a delicacy never lingers and the plate is emptied long before dessert is served.

Making these rolls is easy and simple. The main thing is that the treat turned out well, you need to remember two important features eggplant:

1. They love to soak up oil. In frying, they absorb it like a sponge. To avoid excessive fat content of the dish, you can cook egg batter for this vegetable. A layer of egg will not let too much oil pass into the pulp. Also, after frying, eggplants are best laid out on paper napkins for 20 minutes. Excess oil will drain;
2. If the eggplant was harvested late, they can give off bitterness. This is also easy to handle by holding them in salt water or falling asleep for half an hour with salt.

So, to prepare eggplant rolls with stuffing, you will need:

1. 3 ripe eggplants;
2. 150 grams of hard cheese;
3. 3 cloves of garlic;
4. 2-3 tablespoons of mayonnaise;
5. salt;
6. frying oil.

Wash eggplant thoroughly. You don't need to clean them up. Cut the vegetable into plates lengthwise. The width of each layer should be no more than 5-8 millimeters.

Now, as we have said, you need to get rid of the bitterness. I just sprinkle the layers with salt and leave them for half an hour. You can soak them in well-salted water for the same time.

Then drain the liquid and rinse under running water. Pour a little oil into a bowl with eggplant and mix with your hands so that it is evenly distributed over all layers. Now put the plates in a hot brazier (you can no longer lubricate with oil) and fry on both sides until a blush.

Fry the entire amount of eggplant, laying them out of the pan on paper napkins.

Grind the cheese with a grater and pour into a bowl. There, crush the garlic through the garlic press and put the mayonnaise.

To stir thoroughly. This will be the filling for our rolls. Spread a spread on each layer of eggplant. You can distribute it along the entire length, slightly retreating from the far edge, or you can apply it only to the upper edge. Whoever likes it.

Roll the plates into a roll and arrange them carefully on a beautiful plate.

Can be garnished with herbs, lettuce or fresh vegetables. But even without decoration, the rolls are subjected to fast eating. Checked!

Georgian eggplant rolls with walnuts recipe

This recipe Georgian cuisine has been in great demand in our country for many years. Exquisite combination eggplant, walnuts and garlic will not leave anyone indifferent.

For rolls you will need;

1. 2 ripe eggplants;
2. a pinch of red pepper;
3. 1 teaspoon hops-suneli;
4. salt;
5. some fresh coriander;
6. 3 cloves of garlic;
7. 1 onion;
8. 150 grams of walnut;
9. 100 grams of water;
10. 2-3 tablespoons of white vinegar.

Wash the eggplant, wipe and remove the stem. Cut them into layers, 3-5 millimeters wide. Sprinkle them with salt and set aside for 20 minutes.

While the eggplants secrete juice, and with it bitterness that we don’t need, get down to cooking nut butter. To do this, place nuts in a blender bowl, add salt, red pepper, suneli hops, coriander and garlic. Grind until a homogeneous composition is formed.

While the mixture turned out to be rather dry, so you need to add water here and white vinegar and turn on the blender again for a few seconds.

Now the mass turned out to be pasty, which is what we wanted.

Finely chop the onion.

Fry it in oil until golden brown and combine with a nut filling.

Onions can also be added to fresh or not add it at all. Decide at your discretion.

We return to our eggplants. Remove excess liquid and rinse them clean water. Fry them in a hot frying pan in oil on both sides.

Spread the fried vegetables from the pan on a paper mat to remove excess oil.

Apply about 1 teaspoon of nut paste to one piece of eggplant and spread it over the entire area, slightly retreating from the far edge. Roll up the roll.

Do the same with the rest of the eggplants.

Decorate the dish in a way convenient for you and immediately bring it to the table. Surely, your loved ones are already salivating from the aroma that has been hovering in the house for several minutes. Bon appetit!

Eggplant - fast and delicious! (stuffing with tomatoes and cheese)

Guests are on the doorstep, but you don’t have time to cook a decent treat? Do not worry. Delicious doesn't mean long. This recipe is sure to help you out when cooking time is catastrophically short, and loved ones demand delicious food.

Ingredients:

1. 1 large or 2 medium eggplants;
2. 200 grams of curd cheese;
3. cherry tomatoes - 5-10 pieces or 1-2 medium tomatoes;
4. garlic 2-3 cloves;
5. greenery;
6. salt;
7. Oil for frying.

Wash the eggplant, remove the top and cut into strips along the entire length. Sprinkle them with salt and leave them alone for half an hour.

As soon as the liquid stands out, drain it and rinse the layers with water. Dry on a paper towel and start frying. Fry the plates on a hot frying pan on both sides.

Cut tomatoes into slices. If you use cherry tomatoes, then it is enough to divide into 4 parts, if the tomatoes are larger, then cut them smaller.

Combine curd cheese with garlic passed through a press and chopped herbs. If the mass turns out to be thick and poorly spread, then add a little mayonnaise.

Spread the cheese-garlic filling in an even layer on the eggplant layer, place 1 piece of tomato from the top edge and wrap the roll.

So, roll up all the rolls and serve.

It turns out very beautiful and original. And I generally keep quiet about taste impressions. However, you will understand everything yourself when you try it.

Eggplant sandwiches in the oven with cheese

Continuing the eggplant theme, we will also consider the option of sandwiches with them. Both kids and adults love them. It turns out very tasty, and is prepared in a matter of minutes. Let's cook them together!

Ingredients:

1. 1 eggplant;
2. 2 tomatoes;
3. 2 bell peppers;
4. 2 tablespoons of mayonnaise;
5. 1 teaspoon mustard;
6. 1 tablespoon soy sauce;
7. a little ground pepper;
8. 200-300 grams half-smoked sausage(or any other, according to your taste);
9. 150 grams hard cheese
10. 1 baguette or sliced ​​loaf;
11. vegetable oil for roasting.

Cut a loaf or baguette for sandwiches.

Wash the eggplant and, without peeling, chop it into small cubes.

Peel the peppers, rinse and also chop into cubes, like an eggplant.

Fry eggplant and sweet pepper cubes in oil. As soon as the vegetables become soft, the pan can be removed from the heat.

Cut the sausage and tomatoes into cubes in the same way.

IN vegetable stew add pepper, salt and soy sauce. To stir thoroughly.

To eliminate excess moisture and oil, lay the mixture of vegetables on a paper towel for a few minutes.

Combine mayonnaise and mustard in a bowl and apply this mixture to the loaf slices.

As soon as all the excess drains from the eggplant, combine them with sausage and tomatoes. Mix thoroughly.

On bread with mayonnaise-mustard spread, apply the resulting mass. Put future sandwiches on a dry baking sheet. Sprinkle grated cheese on a medium grater for each serving and send the dish to the oven at 180 degrees, for about 10-15 minutes.

As soon as the cheese is melted and browned, the dish is ready!

Serve on lettuce leaves and garnish with herbs. Beautiful and very tasty!

In general, eggplant is universal in its application. It is boiled, fried, steamed, harvested for the winter. But the appetizers are the best. In my family, such delicacies are not uncommon.

What do you do with eggplant? What is your signature dish? Share with us, your opinion is important to us! Bon appetit and see you soon!

If you do not know what to cook from a vegetable such as eggplant roll recipes that we offer you will come to your aid. are considered a seasonal snack, so do not miss the opportunity not only to replenish your piggy bank with new recipes for their preparation, but also to try most of them to the maximum.

A wide variety of recipes for this delicious and very tasty snack allows you to discover new taste sensations and feel the previously unknown taste of eggplant.

Remember that no matter what filling you use, you need to choose young eggplants for rolls, because, unlike old fruits, they have not yet had time to set seeds. Overripe fruits are best used for preparing preparations for the winter, in particular for preparing eggplant caviar or sautéed.

Eggplant rolls can be cooked with vegetable, meat and fish filling using any combination of these products. If you still don't know how to cook eggplant, recipes - rolls with nuts, cheese, tomatoes, liver, ham and mushrooms are sure to come in handy. Eggplant rolls with cheese can be prepared with both hard cheese and cheese soft varieties and cottage cheese.

Eggplant rolls. Best Recipes

Eggplant rolls with cheese - recipe

Ingredients:

• Eggplant - 2 pcs.,
• Cottage cheese - 200 gr.,
• Sour cream - 3-4 tbsp. spoons,
• Garlic - 3-5 cloves,
• Parsley or dill greens
• Vegetable oil
• Salt - a pinch
• Spices - optional

This recipe will surprise you and you will know how delicious they can be eggplant. Recipes: Rolls with Cheese, as well as with cottage cheese, are considered one of the most popular and sought after among a large number other eggplant recipes. Wash and dry the eggplant, cut off the ends. You don't need to peel them. Immediately cut them lengthwise into thin strips. For these purposes, you can use a vegetable peeler instead of a knife.

Combine cottage cheese with sour cream and mix. Finely chop the parsley or dill. Add chopped greens to cottage cheese. Squeeze the garlic through a press. Salt and mix the curd filling. Curd filling for rolls should be of a uniform consistency. Fry the eggplant strips on both sides in vegetable oil, adding a little salt to them. Ready eggplant transfer to a plate. Let them cool down a bit. Put on eggplant plate curd filling and roll up. Eggplant rolls with cheese and garlic are delicious, both hot and cold.

The following recipe for eggplant rolls with nuts is very much appreciated in the East, especially in Georgia.

Eggplant Rolls with Nuts - Recipe

Ingredients:

• - 2 pcs.,
• Walnuts - 100 gr.,
• Cottage cheese - 100 gr.,
• cilantro - a few branches,
• Garlic - a couple of cloves,
• Red basil leaves
• Khmeli-suneli - floor teaspoon,
• Sunflower oil refined
• Pomegranate seeds for decoration

Eggplant rolls with nuts have peculiar taste with basil leaves. Try it and see for yourself. First, let's prepare the basil paste, and then the curd-nut filling. Grind red basil leaves in a blender along with 5-6 cloves of garlic, cilantro and a spoonful of vegetable oil.

Finely chop the walnuts with a knife. Add them to the curd, salt and mix. Wash the eggplant, pat dry with a towel, cut off the ends. After that, you need to cut the eggplant into slices about 5 mm thick. Try to cut them so that they are not too thick, as they will not roll well. Salt the eggplant strips and put them in a heated pan. You need to fry them until a golden color appears, as usual on both sides.

After all the eggplants are overcooked, let them cool down a bit. Take a strip of eggplant. Spread a thin layer of crushed basil paste on it. Put the curd-nut filling on one edge. Roll up. Using this technology, prepare all the rest. After that, post eggplant with walnuts - rolls on a plate. Garnish with pomegranate seeds, basil leaves and fresh herbs.

And here is another very tasty recipe for eggplant rolls that will not leave you indifferent. Especially such rolls will appeal to the male population, because their filling consists of ham and mushrooms, which they love so much.

Eggplant rolls with ham and champignons - recipe

Ingredients:

• Eggplant - 3 pcs.,
• Champignons - 200 gr.,
• Eggs - 2 pcs.,
• Flour - about 70 gr.,
• Ham - 200 gr.,
• Mayonnaise
• fresh greens
• green onion
• Black pepper
• Sunflower oil
• White sesame seeds

Wash the mushrooms and cut them not too finely. Fry them in a pan. At the end of cooking, salt and sprinkle with pepper. Put on a plate and let cool. Cut the ham into cubes. Chop the onion, and also finely chop the fresh herbs. Put champignons, ham cubes, onions and greens in a deep plate.

Add minced garlic to them. Put a tablespoon of mayonnaise. Salt the filling and mix. Filling with ham and mushrooms is ready. While the eggplant is roasting, place it in the refrigerator. Cut the washed eggplant lengthwise into thin strips without peeling them. Prepare batter for frying. Beat the eggs, add flour and a pinch of salt to them. Stir until smooth.

Heat up a pan with sunflower oil. Dip each strip of eggplant in the batter until it is completely covered. Fry until golden brown on both sides. Put the stuffing on the eggplant strip and carefully roll it up. Finished eggplant rolls Sprinkle with white sesame seeds before serving.

Eggplant rolls with liver - recipe

Ingredients:

• Eggplant - 3 pcs.,
• Pork liver - 300 gr.,
• Butter - 100 gr.,
• Flour - 50-60 gr.,
• Garlic - a couple of cloves
• Onion - 1 pc.,
• Sunflower little (refined),
• Salt to taste
• Black pepper.

These can be prepared with chicken liver, and with pork or beef liver, depending on which one you like best. So let's get started. It is best to prepare the filling ahead of time. Wash your liver. Dip it in flour. Put on a hot frying pan, salt, pepper, and fry until cooked in vegetable oil. Separately stew the onion and add it to the liver. Simmer the onion and liver for about 2-3 more minutes and let cool.

Then pass the liver through a meat grinder. Put a piece to the minced meat butter and stir with a fork until smooth. Taste it, if necessary, add salt. As in the previous recipes we have reviewed, the eggplant is cut into thin slices and fried until golden color. Form a ball from the liver filling with wet hands and place it on the edge of the eggplant strip. Roll up into a roll.

Transfer the eggplant to a plate with the parsley sprigs. At the end, pour over the rolls garlic sauce, which is prepared from crushed garlic and vegetable oil. Before serving, eggplant rolls can be additionally reheated in microwave oven. Agree that such eggplant rolls, photo which you see look very appetizing.

Recipes for eggplant rolls with vegetable stuffing. Zucchini, zucchini, tomatoes, carrots and bell pepper. We all love tomato and cheese appetizer. So let's find out how to cook eggplant rolls with tomatoes and cheese.

Everything you need to make these rolls - eggplant tomatoes cheese and cottage cheese, and, of course, for sharpness and taste, we need to take a couple of cloves of fresh garlic.

Eggplant rolls with tomatoes and cheese

Ingredients:

• Eggplant - 3 pcs.,
• Hard cheese - 100 gr.,
• Cottage cheese - 100 gr.,
• Tomatoes - 3 pcs.,
• Garlic - 4-5 cloves,
• sunflower or olive oil,

Eggplant, fresh and ripe, wash, cut sharp knife into strips, the thickness of which should not exceed 4-5 mm. The thinner you make them, the more appetizing the appetizer will look. Pour just a little bit of sunflower or olive oil into the pan. Keep in mind that eggplants can absorb a lot of oil, so don't put too much oil in to prevent them from getting too greasy.

Fry them until golden brown. Salt at the end of cooking. The filling for snack rolls is prepared very simply. To do this, rub hard cheese on a fine grater, add it to the curd. Then squeeze the garlic to the cheese, salt and mix. Lubricate this cheese filling each strip of eggplant, put a piece of tomato on the edge and wrap it with a tube.

You will get a roll. Wrap all eggplants using this technology. Finished eggplant rolls with tomatoes and cheese are served cold, so it is recommended to put them in the refrigerator for a while. Here is another example of vegetable rolls.

Eggplant rolls with garlic and carrots

Ingredients:

• Eggplant - 2 pcs.,
• Carrots - 3-4 pcs. medium size,
• Garlic - 5-6 cloves,
• Vegetable oil - half a glass,
• Vinegar - 3 tablespoons,
• Sugar - 2 tablespoons.
• Spices: coriander, suneli hops, black pepper, dried thyme, basil, oregano.
• Salt to taste.

Fans of spicy snacks will love eggplant rolls with garlic and carrots. Wash the carrots, peel and grate on a coarse grater. You can use a grater for Korean carrots. Prepare the marinade. Add sugar, vinegar, salt, chopped garlic and spices to sunflower oil.

Mix well. Fill them with carrots. Let it brew for about 2-3 hours. Fry the eggplant strips as in previous recipes, on both sides sunflower oil. Place a pickled carrot on each eggplant strip and roll up. Eggplant rolls with garlic and pickled carrots are ready.

We hope that now you will definitely know what to cook from dishes, having at hand eggplant, and rolls, recipes with photos will help you with this.

No one argues about the taste and benefits of eggplant for a long time. This wonderful vegetable is good in all culinary incarnations. Fried, baked, stewed, dried - there are many recipes for every taste. Eggplant is indispensable for those who care about their health, because it contains many vitamins and minerals. And for those who want to lose weight - eggplant is just a godsend, it is enough to replace one meal a day with an eggplant dish.

Ingredients:

• - 2 pcs.
• Walnuts - 50 g
• Cheese (any) - 50 g
• Dill - 0.5 bunch
• Mayonnaise - 1 tbsp. l.

Eggplant rolls with nuts and cheese - recipe

We choose young beautiful fruits, overripe eggplants have bitter and large seeds, contain harmful substance- corned beef. Cut the eggplant into strips half a centimeter thick.

Strongly salt, leave for 20 minutes. During this time, they will release juice, which can be bitter. rinse cold water and pat dry with paper towel. Eggplant prepared in this way will absorb much less oil when roasting. Place the blanks in heated vegetable oil, fry for 5 minutes on each side. Will help again paper towel. We spread the eggplant on it, let the excess oil soak in. For the filling, mix the chopped walnuts, grated cheese, dill and mayonnaise.

Eggplant rolls with nuts and cheese. Photo

Eggplant rolls with different fillings should be in notebook every hostess. This appetizer is suitable for any celebration from a wedding to family holiday. This vegetable is sold in stores all year round, so even for New Year you can surprise your guests delicious treat. Rolls can be made not only from fresh, but also from frozen fruits. You can cook both on the stovetop and in the oven.

Eggplant rolls with cheese and garlic

delicious, fragrant dish using available products easy and quick to prepare for any occasion.

Ingredients:

• eggplant - 4 pcs.;
• cheese - 200 g;
• garlic - 4 cloves;
• nuts;
• mayonnaise - 50 ml;
• pepper;
• salt;
• sunflower oil.

Cooking:

1. Wash the vegetables, cut into strips along the fruit. They should be thin, no more than five millimeters.
2. Rinse each strip under running water. Take a paper towel and blot both sides.
3. Pour oil into a frying pan, fry on both sides. Each side should turn golden.
4. Place on a paper towel and leave for a couple of minutes to remove any remaining grease.
5. Grate cheese.
6. Grate garlic on a fine grater.
7. Mix mayonnaise, garlic, cheese.
8. Put the filling on each strip and wrap it with a roll. Top with mayonnaise and nuts.

Korean carrot recipe

Very delicious stuffing from Korean carrot and garlic.

Ingredients:

• carrots in Korean - 300 g;
• eggplant - 3 pcs.;
• garlic - 3 cloves;
• mayonnaise - 2 tbsp. spoons;
• vegetable oil.
• salt.

Ingredients:

1. Cut vegetables into thin strips, sprinkle with salt, cover. Leave for six hours.
2. Transfer to a sieve to drain the juice that stands out. Rinse with cold water. Dry.
3. Pour oil into the pan. Eggplant products take a lot of oil, so the process should be controlled and topped up as needed.
4. Fry on each side.
5. Crush the garlic with a garlic press. Mix with mayonnaise.
6. Brush each strip completely with the sauce. Put carrots, wrap.

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.

For cooking meat rolls from eggplant 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 chicken meat in a blender and combine the minced meat with grated cheese and raw egg. Drain from eggplant salt water, 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"

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

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. Cream cheese mix with cream, add garlic and herbs. grease cream sauce ready eggplant layer and roll up. Cool and serve, cut into slices portioned pieces.