Eggplant rolls

Category: Cold meals and snacks
Eggplant rolls

Ingredients

Eggplant 4 things.
Walnuts 1 glass
Hard cheese 100 g
Mayonnaise 100 g
Garlic 2 cloves
Salt

Cooking method

  • Cut the eggplants lengthwise into plates about 0.5 cm thick, pour over salt water, soak in water for about half an hour. Drain the water, squeeze the eggplants. Fry the eggplants in sunflower oil until golden brown. Pass the nuts through a meat grinder, grate cheese and garlic on a fine grater. Mix nuts, cheese, garlic and mayonnaise, put the resulting mass in 2 teaspoons on each plate of eggplant and wrap in rolls.
  • Bon Appetit.

Time for preparing:

1,5 hour

Note


mishkind
The technology is poorly described.
Is this something Tatar?
MariV
There are practically no eggplant dishes in Tatar cuisine!
Cooking description - it couldn't be easier!
This recipe is more of a Mediterranean cuisine.
IRR
how i love eggplant

mishkind, thanks, if it weren't for you, I wouldn't have noticed.
MariV
Quote: IRR

how i love eggplant
.... I also.....
IRR
Quote: MariV

.... I also.....

Olya! then our time has come
MariV
..... pour! ! Irunya, after pickles - this is a cool snack!
IRR
Quote: MariV

..... pour! ! IrunyaAfter pickles - this is a cool snack!

I don’t eat pickled cucumbers

Ol,
MariV
Yes? Whoa!
Lucha
I make these with a slightly different filling: garlic, cheese, a thin slice of tomato, they are juicy.
mishkind
The Tatars taught me to do this.
And yes, with garlic)))

Probably their eggplants still grow)
Zhivchik
Quote: mishkind

The technology is poorly described.

In my opinion, everything is perfectly described and understandable.

Quote: LYUCHA

I make these with a slightly different filling: garlic, cheese, a thin slice of tomato, they are juicy.

I do this too - EGGPLANT ROLLS
But this recipe will have a completely different taste due to the nuts. I think it will be very tasty. I'll have to try to do it.
MariV
Quote: mishkind

The Tatars taught me to do this.
And yes, with garlic)))

Probably their eggplants still grow)
An interesting train of thought!
Native to India and South Asia, eggplants are now widely grown.
I learned how to cook eggplant dishes from my mother-in-law, and she was taught by a Jewish neighbor in Tashkent.
Moskvichk @
And my harvest this year - as many as 2 eggplants have grown !!!! Such beautiful !!
olaola1
Sometimes I bake oiled eggplant slices in the oven, it turns out less greasy. You can fantasize about the filling, eggplants are friends with many products.

Quote: mishkind

The technology is poorly described.
Is this something Tatar?

As much as I can. And whose cuisine I don’t know, probably international

Quote: IRR

how i love eggplant

mishkind, thanks, if it weren't for you, I wouldn't have noticed.
And comrademid I was not lazy, I found

Quote: Moskvichk @

And my harvest this year - as many as 2 eggplants have grown !!!! Such beautiful !!
Only two, but THEIR... I, too, have always been proud of my harvest, but ... the dacha was washed away by the flood and now there is nothing to be proud of.
Zhivchik
Quote: olaola1

And comrademid I was not lazy, I found

About laziness ... maybe it refers to someone else, but not to
our IRR...
olaola1
Quote: Zhivchik

About laziness ... maybe it refers to someone else, but not to
our IRR...
I have no doubt about that. The IRR understood what I wrote about.
Anastasia
Since my recipe is very similar, but only some cooking details differ, I decided to arrange my cooking method here - I really hope that the author of the topic will not be offended!

I cut the eggplants with a Bosch slicer - all the plates of the same thickness are obtained. I haven't soaked eggplants in salt water for many years. Somehow I haven't come across bitter ones, and if soaking is used so that they do not absorb a lot of oil during frying, this is how I fry on grill plates in my old Phillips Kutsine 3-in-1, greasing thinly-thinly with vegetable oil with using a silicone brush - so there is no place for the oil to absorb.
🔗 🔗

Further, while the fried plates are cooling down, I add garlic and herbs - dill and cilantro to the mayonnaise. I rub the cheese separately. Previously, I also mixed everything together with mayonnaise, but then I realized that it is easier to smear mayonnaise on a plate separately, and then sprinkle with cheese along the entire length.
🔗 🔗

Well, in the end - I wrap it up and sprinkle a little walnuts on top - not everyone in my family likes them, so a little, and then everyone can sprinkle them on a plate if necessary.
Here is a dish with a diameter of 30 cm of eggplant rolls I got from 2 whole pieces.
🔗
olaola1
Anastasia, well, what is there to be offended? There are many variations of rolls. The main thing is that it is delicious.

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers