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 apply.

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 prepared 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 keep in the refrigerator 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, which 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!

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 meatloaves you will need:

2 eggplants
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 the eggplants into slices, add salted water and leave for 15 minutes. At this time, grind the chicken meat in a blender and combine the resulting minced meat with grated cheese and raw egg. Drain the salted water from the eggplants, pour boiling water over them to give the vegetables plasticity and form into rolls with raw minced meat. Place the prepared rolls in a baking tray, pour over the sauce made from chopped tomatoes, sour cream and garlic and place in the oven for 30 minutes.

Quick eggplant roll

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

To prepare a quick eggplant roll you will need:

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

Cooking process: Cut the eggplants into thin strips, combine with grated cheese and eggs, and add salt. Place the 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. Brush the prepared eggplant layer with creamy sauce and roll it up. Cool and serve, cutting into portions.

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

How to make eggplant rolls

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

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

Filling

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 the cheese filling, you can use different types of cheese - feta, curd, hard, sausage or processed. Meat is often replaced with liver. Rolls from... You can use mayonnaise, sour cream or sauces to fill the filling.

Recipes for eggplant rolls with different fillings

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

With cheese

Cooking time: 40 minutes.
Number of 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 go well with eggplants and cheese. The latter is better to take the hard variety, but if you like processed or sausage, then don’t be afraid to make these 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:

Wash all vegetables and dry. Next, cut the main one into plates, the thickness of which should not exceed 0.5 cm.
Sprinkle the workpieces with salt, leave for 10 minutes so that they release the juice, then rinse and dry again.
Heat the oil in a frying pan and fry the slices until nicely golden brown.
Grind the cheese, pass the garlic through a press, finely chop the greens, and cut the tomatoes into cubes.
Then mix it all, season with mayonnaise, salt and pepper.
Place the resulting filling on fried plates, then wrap each one with a roll and let cool.

With cheese and garlic

Number of servings: 16 persons.
Calorie content of the dish: 112 kcal.
Purpose: for a holiday 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 become worse. It turns out a little spicier due to garlic, the amount of which can be adjusted at your discretion. Herbs – dill, parsley, basil – add a special aroma and freshness to the appetizer.

Ingredients:

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

Cooking method:

First of all, rinse the main vegetable again, wipe it with a towel, then cut the fruit lengthwise into thin slices.
Sprinkle the pieces with salt, leave them for 15 minutes, then rinse thoroughly with water, dry and fry in oil on both sides.
Wash the greens, chop finely, and grate the garlic along with the cheese. Season these products with mayonnaise, salt and mix.
Grease the eggplant slices with the mixture and roll them up.

With walnuts

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

If you're looking for new and unusual food combinations, 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 peoples have brought something new to the Georgian recipe, so there are a lot of options for such a snack with nuts. One of them additionally contains carrots.

Ingredients:

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

Cooking method:

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

In Georgian

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

Georgian eggplant rolls have a mild taste with spicy notes. Unlike the 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. Combined with garlic, it makes the appetizer spicy. It is better not to take more than two cloves, because the composition also contains vinegar.

Ingredients:

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

Cooking method:

Cut clean, dry blue ones lengthwise into long strips about 0.5 cm thick.
Transfer the preparations into a deep pan, sprinkle with salt and leave for half an hour.
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 napkins to drain excess fat.
Sauté chopped onion in a frying pan with a lid.
Using a blender, grind the mixture of garlic with nuts, adjika, water, spices and vinegar into a paste. Fried onions will also be added here.
Grease each plate with the resulting filling and roll it up.
Finally, place the eggplant rolls on a flat plate and serve with fresh herbs.

With tomatoes and garlic

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

They are also distinguished by a harmonious combination of products. The appetizer turns out very colorful and aromatic. Garlic gives it a spicy kick, while tomato refreshes it and brings even more summer notes. The dish becomes filling thanks to the 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 blue ones are not fried, but baked. This way they turn out less fatty 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;
eggplants – 4 pcs.

Cooking method:

Dissolve clean, dry blue ones into slices about 4-5 mm thick, place them on an oiled baking sheet and also grease with oil.
Bake for about 15-20 minutes at 180 degrees.
At this time, grate the cheese with the eggs, squeeze the garlic into them through a press, season with mayonnaise and mix.
Wash the tomatoes, pat dry with paper napkins or a towel, and then cut into long slices.
First coat the eggplant slices with the cheese filling. Next, put a tomato slice on each one and then roll it up into a roll.

With carrots and garlic

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

Eggplant rolls with carrots and garlic represent another interesting and unusual “neighborhood” of products. The appetizer has a very spicy taste. All thanks. Garlic complements it and makes the dish even spicier, so you shouldn’t take more than one head. In addition to these ingredients, you will need mayonnaise, salt and oil. Thanks to such a small set of ingredients, the dish is considered simple and affordable.

Ingredients:

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

Cooking method:

Pass the garlic through a meat grinder, combine with salt, mayonnaise and spices, mix.
Again, cut the clean, dry blue ones lengthwise into thin slices. Pour them over, and after 10 minutes blot them with paper napkins.
Fry the pieces in oil until golden brown, then brush each one with garlic mayonnaise.
Next, place a little Korean carrot on the edge and roll it up.

With Chiken

Number of servings: 20 persons.
Calorie content of the dish: 113 kcal.
Purpose: for a holiday table / snack / dinner.
Cuisine: Russian.

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

Ingredients:

salt – 1 pinch;
tomatoes – 170 g;
eggplants – 400 g;
sunflower oil – 20 g;
chicken fillet – 400 g;
cheese – 150 g.

Cooking method:

First wash and dry the blue ones, and then cut them into longitudinal slices.
Sprinkle the workpieces with salt, and after a quarter of an hour, blot them with paper napkins and fry them in oil.
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.
Place the eggplant slices on paper napkins, then place a tablespoon of filling on each and roll up.

With garlic

Cooking time: 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 118 kcal.
Purpose: for a holiday table / snack / dinner / quick.
Cuisine: Russian.
Difficulty of preparation: easy.

Eggplant garlic rolls have a very simple filling. Additionally, the composition includes only mayonnaise. For this reason, the cooking time for the filling is significantly reduced. It turns out that this is how I make rolls with eggplants - just grease the plates with garlic mayonnaise and roll them with the spread side inward. Easy, tasty and fast - try it yourself.

Ingredients:

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

Cooking method:

First, rinse the blue ones thoroughly, and only then cut them lengthwise into slices.
Sprinkle salt on top of the workpiece, leave the juice to release for 10 minutes, then wash and blot with napkins.
Dip each strip in flour, then fry on each side until crispy.
At this time, pass the garlic through a press and season with mayonnaise.
Distribute the resulting filling along one side of each of the eggplant strips, then roll them up.
Place on a plate and garnish with parsley sprigs.

With mushrooms

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 219 kcal.
Purpose: for a holiday table / snack / 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, you can eat rolls made from them and blue ones without fear of gaining weight. Although you shouldn’t get too carried away, because after frying the products become more fatty.

Ingredients:

smoked chicken – 100 g;
eggplants – 2 pcs.;
salt - to taste;
olive oil – 5 tbsp;
champignons – 6 pcs.;
onion – 1 pc.

Cooking method:

Peel and wash the vegetables. Finely chop the onion, and cut the blue ones again lengthwise into slices.
Separately, fry the vegetables in oil until golden brown. After a couple of minutes, add the mushrooms to the onion, then mix them with the chicken and add salt.
Place a tablespoon of mushroom filling on each eggplant slice and wrap it in a roll.

With cottage cheese

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

Eggplant rolls with cottage cheese are satisfying, 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 filling includes sour cream. It is important to regulate its quantity. If the cottage cheese is too wet, then you need to add very little sour cream. The filling itself is salty, so you shouldn’t add salt to the blue ones either.

Ingredients:

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

Cooking method:

Wash the blue ones thoroughly, dry them, cut lengthwise into not very thin slices. Fry them in oil until golden brown.
Wash the greens too, then chop finely.
Grate the cheese and mix with cottage cheese. Add chopped herbs, sour cream, pepper, salt and stir everything.
Next, squeeze the garlic into the filling. It should be thick and uniform.
Place a little filling on the fried plates and roll them up.

Video

Compound:
- medium eggplants 3 pcs.;
- large carrots;
- tomatoes 2 pcs.;
- seasoning for Korean carrots 1 tsp;
- garlic 3-4 cloves;
- small hot pepper 1 pc.;
- hard cheese 100 g;
- mayonnaise;
- vegetable oil;
- greenery.

Preparation:
Cut the washed eggplants lengthwise into thin “tongues”, place in a bowl, sprinkle with salt - this helps remove bitterness from the eggplants. After ten minutes, fry the “tongues”, shaking off excess salt, on both sides. Place the fried eggplants on a paper towel to remove excess oil.

Wash the carrots, peel them, grate them on a medium grater, fry them in a frying pan, add diced tomatoes, after removing the skins from them.

Add seasoning and finely chopped hot pepper to the fried vegetable mixture. Finely chop the garlic, add it to the mixture and mix well.

We put the filling on the “tongues” and roll them into rolls.
Place the finished rolls on a plate lined with green lettuce leaves.

How delicious!

Eggplant rolls with tomatoes

Compound

eggplants (small) - 2 pcs.
tomato - 1 piece,
mayonnaise,
parsley, dill,
garlic - 1-2 cloves,
salt,
pepper

Preparation

Wash the tomato, dry it and cut it into small slices.
Wash the eggplants, dry them and cut them lengthwise into long thin strips.

Lightly salt each strip with coarse salt, place in a bowl, leave for 20-30 minutes, then drain the resulting liquid.
In a frying pan heated with vegetable oil, fry the eggplant strips on both sides until tender.
Peel the garlic and finely chop it or put it through a garlic squeezer.
Wash the greens, dry and finely chop.
Combine mayonnaise with garlic, herbs and mix well.

Grease each eggplant strip with garlic mayonnaise and place a tomato slice on the edge.

Roll the eggplant strip into a roll so that the tomato is inside.

Prepare the rest of the rolls in this manner.
Place the rolls on a plate and sprinkle with chopped herbs.

Eggplant and avocado rolls

Eggplant rolls with original filling.

Ingredients:
3 eggplants

1 large, fleshy tomato

1 avocado

A few green onions

1 tbsp olive oil

Vegetable oil for frying

Salt to taste

Cooking method:
Cut the eggplants lengthwise into slices, add salt and put under a press for 30 minutes to remove the bitterness. Heat a small amount of vegetable oil in a frying pan and fry the eggplants on both sides until golden brown. While the eggplants are cooling, prepare the filling. Peel the avocado from the skin and pit, mash (or grate it). Cut the fleshy, strong tomato in half, remove the seeds and juice, grate the pulp (without the skin), chop the green onions very finely, mix everything. .add olive oil, salt, put a teaspoon of filling on the eggplant, roll it up.

Eggplant, chicken and mushroom rolls

Eggplants - 3 pcs (1 kg)
Chicken meat-300 g (not fillet, it will be fresh)
Mushrooms-100 gr (I have champignons)
Cheese TV-100 gr
Egg-1 piece
Pepper
Salt

Sauce:
Tomatoes-4 pcs
Garlic-3 cloves
Sour cream-1 tbsp
Pepper
Salt

Cut the eggplants into layers and salt well. Leave for 30 minutes, the liquid will drain and the bitterness will go away. Then rinse the eggplants and pour boiling water over them.
Place meat, champignons and cheese into a blender. Grind everything. Add raw egg, pepper and salt.
Place minced meat on a layer of eggplant

Roll up the roll

Place in a cauldron

Prepare the sauce: chop the tomatoes with garlic, add sour cream, pepper and salt. Pour the sauce over the rolls and bake in the oven for 30 minutes at 180 *

The rolls are ready. Bon appetit

Georgian eggplant rolls

Compound

eggplants 2-3 pieces,
walnuts - 1/2 cup,
onion - 1 piece,
garlic - 1-2 cloves,
parsley or cilantro,
vinegar 9% - 1/4 teaspoon,
khmeli-suneli,
vegetable oil for frying,
salt,
pepper

Preparation

Wash the eggplants, dry and cut into long thin layers (ribbons).
Lightly salt each strip, place in a bowl and leave for 20-30 minutes.
Then drain the resulting juice and fry the eggplants in vegetable oil on both sides.

Place the eggplants on a napkin to remove excess fat.

Prepare nut sauce.
Finely chop the onion and fry in vegetable oil.
Chop the nuts.
Pass the garlic through a garlic squeezer.
Chop the greens.
Combine nuts, onions, herbs and garlic.
Add suneli hops, salt, pepper, vinegar and a little boiled water - place all ingredients in a blender and mix until smooth.

* If the mass turns out to be too thick, you can add a little more water.

Spread the fried eggplant strips with nut sauce (or place a teaspoon of sauce on the edge) and roll up.

Ingredients:

Making eggplant and carrot rolls

Step 1
1 Wash the eggplants and cut them lengthwise. Soak in salt water for 15-20 minutes.
Step 2
2Then fry on both sides in oil.
Step 3
3Grate the carrots on a fine grater, squeeze out the garlic and season with mayonnaise.
Step 4
4 Place some carrots and garlic on the eggplant and wrap it up.
Step 5

Zucchini and eggplant rolls

We present to you another recipe for preparing a delicious dish of zucchini and eggplant, which can steal both the everyday table and the holiday one. This dish will please all members of your family.
For 10-15 rolls you will need: a medium-sized zucchini or zucchini, two eggplants, 100-150 grams of soft cheese (can be processed), 1-2 cloves of garlic, a small bunch of kenza, 2 tomatoes, 100 grams of walnuts, salt, sunflower oil .

Preparation:
1. Peel the zucchini and remove the seeds. There is no need to peel the zucchini.
2. Slice the zucchini and eggplant lengthwise into slices. Salt and fry in vegetable oil on both sides, then place on a paper napkin. The napkin will absorb excess fat.
3. Chop nuts, garlic and herbs and mix with cheese - this will be the filling for the rolls.
4. Place the eggplant slice on top of the zucchini slice. Place the filling on this double platform and roll it up.
5. Place the finished rolls tightly next to each other.
6. Finely chop the tomatoes and fry in a frying pan. Add salt and place on rolls.

ROLLS WITH FISH

Ingredients:
Eggplants - 4 pcs. (medium size)
Fish fillet (pike perch in my case) - 400-500 g
Onions - 1-2 pcs.
Carrots - 1 pc.
Cottage cheese -100 g
Bell pepper - 1 pc.
Egg - 1 pc. (large)
Greens, ground pepper, salt - to taste
For the sauce:
Tomatoes - 500-600 g
Onions - 1 pc.
Thick sour cream - 100 g
Boiled water (chilled) - 100 ml
Khmeli suneli - 1 teaspoon
Salt, ground pepper, sugar - to taste
Vegetable oil for frying vegetables
Cooking:

Prepare the minced meat: cut the onion into half rings, grate the carrots on a coarse grater and lightly fry in vegetable oil, cool. Remove the seeds from the bell pepper and cut into small cubes. Pass the fish fillet through a meat grinder along with the cooled onions and carrots, add the egg, cottage cheese, herbs, bell pepper, salt and pepper,

Mix the minced meat well, cover and refrigerate

Wash the eggplants, cut lengthwise into thin slices, add salt, mix, cover and leave for 30 minutes.

Let's prepare the sauce: cut the onions into small cubes, cut the tomatoes in half and grate on a coarse grater (without the skin). Heat a frying pan over low heat, pour in vegetable oil, add chopped onion and fry until transparent (2-3 minutes), add grated tomatoes, stir and simmer for 10-15 minutes (the liquid should evaporate by about half), add suneli hops. Mix sour cream with cold boiled water and add to the tomato mixture, add sour cream, salt and sugar to taste and heat for 1-2 minutes. (I forgot to take a photo after adding sour cream)

Squeeze out the released juice from the eggplants and smooth them out. Place a mound of minced fish on the wide side of the eggplant, and also apply a thin layer of minced meat over the surface of the entire eggplant plastic. This layer of minced meat will then prevent the roll from unfolding during stewing.

Rolling up a roll

Now there are two ways to prepare this dish: you can bake it in the oven, or you can cook it in a frying pan on the stove. It's very hot here, so I cooked on the stove. Place the rolls in a frying pan (baking dish)

Distribute the sauce evenly. Cover with a lid and simmer over low heat for 30-35 minutes from the moment the liquid boils. If the sauce thickens too much, add a little boiling water.

Stage 1 ingredients:
Eggplant 800 g
Salt 1 tsp.

Peel the eggplants and cut lengthwise into 0.5-2 cm slices. Place in salted water and leave for half an hour.
Stage 2 ingredients:
Dill 100 g
Red tomatoes 200 g

Remove the thick stems from the dill and chop the greens. Cut the tomatoes into thin slices.
Stage 3 ingredients:
Chicken egg 1 pc.

Lightly beat the egg with a fork.
Stage 4 ingredients:
Garlic cloves 4 pcs.

Chop the garlic as finely as possible, mix with dill and add a little salt.
Dry the eggplants, dip in the egg.
Stage 6 ingredients:
Vegetable oil 60 ml
Ingredients for eggplant rolls with fetta and tomatoes

Eggplants (medium)—2 pcs.
tomatoes—2 pcs.
feta—120g
olive oil - 1 tbsp.
parsley
walnuts—70g

Method for preparing eggplant rolls with tomato sauce

Slice the eggplants lengthwise into 4-5 mm thick slices
Heat a frying pan with 1 tbsp. vegetable oil. Add the eggplants and fry in 2 batches for 2 minutes on each side until done.
Transfer paper towels to absorb excess oil. Remove the seeds from the tomatoes and cut the pulp into thick strips. Feta, 1 tbsp. olive oil and place the greens in the blender bowl. Grind until it becomes a paste.
Place 1 tsp on each slice of eggplant. feta, a piece of tomato and half a walnut. Roll into rolls.

Eggplant rolls with meat and rice

Ingredients:
eggplants - 4 pcs.
minced meat - 200 g
rice - 3 tbsp. spoons
green onions - 30 g
pitted olives - 12 pcs.
garlic - 2 cloves
grated hard cheese - 4 tbsp. spoons
cilantro - 1 bunch
Balsamic vinegar - 2 teaspoons
tomato paste - 1 tbsp. spoon
dry white wine - 1 glass
ground black pepper
salt

Cooking method:
Cut the eggplants lengthwise into thin slices, add salt and let sit for half an hour. Then place in boiling water and cook for 2 minutes. Remove the eggplant slices using a slotted spoon and let the water drain. Cook the fluffy rice and cool.
Mix the minced meat with rice, chopped onion, finely chopped olives, chopped garlic and cheese. Season the mixture with salt and pepper, add a little chopped cilantro, and stir.
Place the filling on the eggplant slices, starting from the wider end, roll up the rolls, and secure with wooden skewers. Place the rolls in a baking dish. Mix vinegar with tomato paste and 1/2 cup of water. Pour the mixture over the rolls and bake them for 40 minutes at 180 degrees.
Place the finished rolls on a plate. Pour the sauce formed during baking into the frying pan, add wine and simmer for another 2-3 minutes. Pour the sauce over the rolls and sprinkle with chopped cilantro.

If you want to surprise with something tasty and unusual, and at the same time use the simplest and most affordable products, then I advise you to try this recipe - stuffed eggplants turn out very tender and juicy, completely without bitterness. Moreover, this nutritious and at the same time low-calorie dish is suitable for both gourmets and those on a diet. The recipe for stuffed eggplants is quite simple, even a beginner can handle it.

Ingredients:

(4 servings)

1 kg. young eggplants
400 gr. minced meat
1 onion
1 egg
1 liter of milk
freshly ground black pepper
2-3 tbsp. vegetable oil
mayonnaise, sour cream (optional)
greens for decoration

First of all, let's prepare the eggplants. To do this, take 4 pcs. medium eggplants, it just turns out to be about a kilogram. Wash the eggplants, cut off the stems. Then cut each eggplant in half, but not lengthwise, but crosswise.

Use a sharp knife to cut a groove, as shown in the photo.

Using a knife or spoon, remove the eggplant pulp. As a result, we should get these cute eggplant “barrels”, which we will stuff.

If the eggplants are very small, then you can not cut them into two parts, but cut off a little more at the base, and then cut a hole. But the first option is faster and easier.

Place the eggplant blanks in salted water for 15-20 minutes. Under the influence of salt, the bitterness comes out of the eggplant.

We don’t throw away the pulp; we use it to prepare the filling. To get rid of bitterness, also pour salted water into the eggplant pulp (it is better to do this separately from the preparations).
Pour some vegetable oil into a clean frying pan. When the pan is hot, sauté the finely chopped onion.
Squeeze the eggplant pulp well, then cut into small cubes. When the onion becomes soft and transparent, add the chopped eggplant pulp.

Simmer everything together over low heat, covered, until the eggplants become soft.

Combine raw minced meat, cooked eggplant pulp, egg, salt and pepper. I put 1 small heaped teaspoon of salt, 1/3 teaspoon of pepper. Those who like unsalted foods should reduce the amount of salt.

Mix everything thoroughly, we will get this beautiful meat filling interspersed with eggplant.

Remove the eggplant barrels from the water, rinse them in cold water, and then stuff them. We do not place the filling very tightly.

Take a saucepan, a cauldron or a wide saucepan with a thick bottom. Rinse with cold water and then place our stuffed eggplants. Pour hot milk over the eggplants, be sure to add salt to taste.

Bring the contents of the pan to a boil, reduce the heat, and cook until tender. The approximate cooking time for stuffed eggplants is 30-35 minutes. Turn the eggplants over to another side at least once to avoid burning and to ensure they cook evenly.

Let the eggplant cool slightly. Meanwhile, we pour the very tasty milk soup into the gravy boat. It can be served with stuffed eggplants as is, or on its basis