Fried eggplant appetizers are very tasty, but there is one big BUT with their preparation, they are always excessively fatty, since the structure of the eggplant pulp is like a sponge - it absorbs the oil in which it is fried, no matter how much you pour it. What can you do to prevent eggplants from absorbing so much oil? There are several ways:
- 1) before frying, sliced eggplants (plates or pieces) can be dipped in beaten eggs, the batter will “close” the pores of the pulp.
- 2) you can regulate the amount of fat absorbed yourself, for this you need to pour the oil not into the frying pan, but onto the eggplants prepared for frying (cut into slices, for example), coat them with oil with your hands or apply the oil with a brush on both sides. Then fry in a dry frying pan. You will get a grilled effect and at the same time preserve the favorite taste of eggplants fried in oil.
The second method is used in the recipe that I want to share with you - eggplant rolls with cheese filling made from boiled eggs, hard cheese and garlic. This cold appetizer is incredibly tasty, ideal for a festive summer table. You will also learn how to cook capricious eggplants according to all the rules, which, in addition to the fact that they strive to absorb more oil during cooking, also manage to taste bitter. How to get rid of bitterness in eggplants that are not boiled in water? You will find the answer to these questions in our detailed master class.
Grate the cheese on a fine grater.
Grate the eggs on a fine grater.
Combine cheese and eggs.
Squeeze the garlic. Season with mayonnaise. You can add a little salt (1 small pinch).
Mix well.
Wash the eggplants, cut off the stem.
Cut the eggplants into thin slices of 2-3 mm.
Place the eggplant slices in a bowl, sprinkle with salt (0.5 tsp salt for one medium eggplant). Leave for 10 minutes. The eggplant will release its juice and the bitterness will go away with it.
Pour 1 tbsp. water, rinse the eggplant slices a little, this way we will get rid of excess saltiness and bitterness. Drain the water. Squeeze the eggplants a little.
Pour 2-3 tbsp. oil directly onto the eggplants. We will fry in a dry frying pan - this way we regulate the amount of oil that the eggplants will absorb 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 and mix with my hands.
The vegetable, which at first glance has a wonderful color, has long won recognition and well-deserved love from most housewives around the world. We lovingly call him “little blue.” Ripe eggplant fruits contain a large amount of fiber, pectin, various vitamins, minerals and natural sugars, which have a beneficial effect on the functioning of the cardiovascular and digestive systems. It is not for nothing that in the East eggplant is called the “vegetable of longevity.”
An incredible number of dishes are prepared with eggplants: they are fried, stewed, pickled, baked, caviar and various salads are prepared from them. And it’s not surprising, because eggplant goes well with vegetables, meat, mushrooms, and cheese. Eggplant is especially good when combined with cheese. So, as they say, we found each other. They are easy to prepare and eat quickly. That is why, probably, there are a great many recipes for making eggplant with cheese. An oven or multicooker (in the “Frying” or “Baking” mode), as well as an air fryer, will be a great help in preparing eggplants.
To prepare eggplant with cheese, you can purchase fruits of various varieties, the main thing is to pay attention to their appearance. They should be free of stains and damage, smooth, elastic and not overripe. You can cook vegetables with or without skin. Before cooking, the eggplants must be cut, salted thoroughly and left in water for 30-40 minutes so that the bitterness goes away, otherwise the intended dish can easily be ruined. In addition, after soaking the eggplants in water, it is recommended to dry them well, then they will fry better. But there are recipes without soaking.
If the recipe calls for frying or stewing, you must remember that eggplants absorb quite a lot of oil and it is better to fry them over high heat without a lid, then a crispy crust will appear that prevents the penetration of oil. Then you can reduce the heat and simmer until done.
That's all, and now we bring to your attention several variations on the theme: “Eggplant with cheese.”
Eggplant with cheese and garlic
Ingredients:
2 eggplants,
100 g cheese,
5 cloves of garlic,
3 tbsp. mayonnaise,
salt, herbs - to taste.
Preparation:
Wash the eggplants, peel them and cut into slices about 5 mm thick.
Place one layer in a frying pan, add a little salt, brush with a mixture of crushed garlic and mayonnaise, and sprinkle with grated cheese. Place the remaining products in layers in the same order. Place the eggplants with cheese and garlic in an oven preheated to 180°C and bake until golden brown. Serve to the table, sprinkled with finely chopped herbs. The finished dish will be delicious both cold and hot.
Eggplant stuffed with cheese
Ingredients:
300 g eggplants,
2 eggs,
150 g cheese,
30 g butter,
½ tsp. salt.
Preparation:
Wash and dry the eggplants, cut off the stems and cut into 2 parts. Remove the seeds and boil the eggplants in salted water. During this time, prepare the filling. Boil the eggs and chop them finely, grate the cheese on a coarse grater and mix with the eggs. Season the resulting mass with butter. Fill the eggplants with the egg-cheese mixture, place on a baking sheet, pre-greased, and bake in an oven preheated to 200°C for 5 minutes.
Eggplants with cheese “Tenderness itself”
Ingredients:
1 large eggplant
70-100 g hard cheese,
1 clove of garlic,
70 g mayonnaise,
3-5 tbsp. ketchup.
Preparation:
Cut the eggplant into small circles and place in boiling salted water for a few minutes. Then place on a baking sheet, previously greased with vegetable oil. Finely chop the garlic, mix it with grated cheese and mayonnaise. Mix the resulting filling, place it on each piece of eggplant and pour ketchup on top. Bake in an oven preheated to 180°C for 15-20 minutes. Serve hot.
Eggplant baked with cheese and tomatoes
Ingredients:
750 g eggplants,
250 ml milk,
150 g tomatoes,
100 g cheese,
25 g dill,
25 g parsley,
4 tbsp vegetable oil,
1 egg,
1 tbsp. flour,
salt - to taste.
Preparation:
Peel the eggplants, add salt and leave for 20 minutes. Then drain the juice and fry the eggplants in vegetable oil. After frying, place the eggplants on a baking sheet, sprinkle with most of the grated cheese, finely chopped dill and parsley, place pieces of tomatoes on top and bake in an oven preheated to 200°C for 20 minutes. When the time is up, pour the eggplants with a sauce made from flour, milk and eggs fried in the rest of the butter. Sprinkle with remaining cheese, finely chopped herbs and bake until done.
Eggplant rolls with cheese and walnuts
Ingredients:
2 eggplants,
100 g cream cheese,
100 g chopped walnuts,
olive oil - how much will it take?
Preparation:
Slice the eggplants thinly lengthwise, sprinkle with salt and leave for 15 minutes to release the bitterness. Then fry in a frying pan on both sides. Cover a baking sheet with foil and spray it with oil. Place a piece of cheese on each slice of eggplant, sprinkle with chopped walnuts, roll up and secure with a toothpick. Bake in the oven for no more than 5 minutes.
“Towers” on a baguette of eggplant, cheese and tomatoes
Ingredients:
1 eggplant,
2 small tomatoes,
100 g cheese,
1 egg,
1 baguette,
50 g vegetable oil,
greens and salt - to taste.
Preparation:
Cut the eggplants into thin slices and fry in a preheated frying pan with a little oil for 1 minute on each side. Cut the baguette into 1 cm thick pieces, finely chop the greens, mix with the egg, add salt and beat with a fork. Dip each piece of baguette into this mixture and fry in vegetable oil. Place the fried pieces on a paper towel to absorb excess fat. Place the baguette pieces on a baking sheet, place a slice of tomato on top of each, lightly salt it, then a piece of cheese and complete the composition with a fried piece of eggplant. Bake the towers in an oven preheated to 180°C for 15 minutes, then place them on a dish and decorate with herbs.
Eggplant baked with cheese and onions
Ingredients:
1.5 kg eggplants,
1 kg sweet pepper,
500 g onions,
1 kg of tomatoes,
200 g Dutch cheese,
200 g mayonnaise,
1 tbsp. butter,
salt - to taste.
Preparation:
Grease a baking sheet with butter. Cut the eggplants into slices 5-8 mm thick, place on a sheet, add salt, place a layer of onion sliced on top, add salt, then a layer of sweet peppers, cut into rings, tomato slices on them, salt, sprinkle with grated cheese, pour in mayonnaise and bake in an oven preheated to 200-220°C for 40 minutes.
Eggplant marinated with Italian cheese
Ingredients:
2 eggplants,
1 bunch of basil,
100 g cheese,
3 tbsp. vegetable oil,
salt - to taste.
For the sauce:
3 cloves of garlic,
1.5 lemons (juice and zest).
Preparation:
Wash the eggplants, dry and cut into thin slices. Salt them well and leave for 15 minutes, then rinse. In hot oil, fry the eggplant slices on both sides. Wash the basil and dry. Leave a few leaves for decoration, cut the rest into thin strips. For the sauce, finely chop the garlic and mix it with chopped basil, juice and lemon zest. Pour the prepared sauce over the hot eggplant slices and leave for 15 minutes. Then place on a dish, sprinkle with grated cheese and garnish with basil leaves.
Eggplant baked with cheese and ham
Ingredients:
4 eggplants,
4 tomatoes
250 g ham,
70 g cheese,
100-150 g hard cheese,
2-3 tbsp. vegetable oil,
butter, salt, ground red pepper - to taste.
Preparation:
Finely chop the ham. Scald the tomatoes, remove the skin and cut into slices. Cut the washed and peeled eggplants in half lengthwise and fry for 10 minutes in a preheated frying pan with vegetable oil. Then put them in a baking dish, salt and pepper to taste, put ham and chopped tomatoes in them. Sprinkle the top with crumbled feta cheese mixed with grated cheese and place a piece of butter. Place the eggplants in the oven and bake for 30 minutes at 180°C.
Eggplant with cheese and champignons
Ingredients:
2-3 eggplants,
500 g fresh champignons,
2 onions,
2-3 tomatoes,
100-150 g cheese,
mayonnaise or sour cream, salt - to taste.
Preparation:
Cut the mushrooms into slices and lightly fry, adding onion cut into half rings. Cut tomatoes and eggplants into small pieces. Grate the cheese. Place in layers in a baking dish, spreading each layer with grated cheese mixed with mayonnaise: eggplant, mushrooms, eggplant, mushrooms, tomatoes. Place the mold in the oven preheated to 190°C for 30-40 minutes.
Eggplant with Neapolitan cheese
Ingredients:
eggplants,
grated parmesan,
tomato sauce,
flour,
vegetable oil,
salt.
Preparation:
Select medium-sized eggplants, peel and cut lengthwise into 6 pieces. Lightly salt, bread in flour, fry in oil, then remove from the pan and let the oil drain. Cover the bottom of the pan with a layer of grated cheese and pour a thin layer of tomato sauce. Place half of the prepared eggplants on top, then repeat everything: layer of cheese, layer of sauce, eggplant. On top of everything is a layer of cheese. Before serving, keep the saucepan on the heat for a while so that the cheese melts and mixes with the tomato sauce.
Stuffed eggplant boats with cheese, meat and rice, Austrian style
Ingredients:
400 g eggplants,
200 g cheese,
100 g boiled meat,
1 tbsp. boiled rice,
1 onion,
2 eggs,
vegetable oil, salt - to taste.
Preparation:
Cut the eggplants in half lengthwise and cut the flesh crosswise. Place the eggplants cut side down and fry in vegetable oil. Then scoop out the pulp with a spoon, chop it, mix with pre-stewed onions, boiled rice and meat. Add salt, pepper, raw egg to the mixture and mix everything thoroughly. Fill the eggplant halves with the filling, generously sprinkle with grated cheese, sprinkle with vegetable oil and bake in an oven preheated to 180°C until done.
Eggplant schnitzel with cheese
Ingredients:
2 eggplants,
2 eggs,
100 cheese,
2 tbsp. flour,
2 tbsp. vegetable oil,
parsley and dill, salt, ground black pepper - to taste.
Preparation:
Wash the eggplants, peel, cut into slices lengthwise, add salt and leave for 30-40 minutes. Then squeeze out the juice and fry each slice. Rub the cheese through a sieve, beat in 1 egg, add finely chopped herbs, pepper and mix well. Combine the fried eggplant slices in pairs with the resulting mixture, roll in flour, dip in beaten egg and fry in a frying pan in hot oil until golden brown.
Eggplant salad with cheese
Ingredients:
5 small eggplants,
100-150 g cheese,
4 tbsp vegetable oil,
salt - to taste.
Preparation:
Bake the eggplants in the oven, cool, peel and finely chop, then fry them for 3-4 minutes in vegetable oil, stirring continuously. Then cool, add salt and sprinkle with grated cheese.
Eggplant casserole with cheese
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
1 bunch of basil,
100 g hard cheese,
300 g mozzarella,
3 cloves of garlic,
2 hard-boiled eggs,
vegetable oil, salt, ground black pepper - to taste.
Preparation:
Cut the eggplants lengthwise into slices 5 mm thick, salt on both sides, stack on top of each other and leave in this form for 1 hour so that the bitterness comes out. Pour boiling water over the tomatoes for 1 minute, peel the skins, cut them crosswise and remove the seeds. Cut the tomato pulp into cubes and place them in a saucepan. Cut one third of the basil into strips and add to the pan, add the garlic passed through a press and simmer the resulting mass until thickened. Season with salt and pepper. Lightly squeeze the eggplants, dry with a paper towel and fry on both sides in a preheated frying pan with vegetable oil. Place the fried eggplants on a paper napkin to drain excess fat. Finely chop the remaining basil, cut the mozzarella and boiled eggs into thin slices. Place a layer of eggplant in a greased dish and sprinkle with grated cheese, then lay out slices of eggs and mozzarella, pour tomato sauce over them and sprinkle with chopped basil. Then a layer of eggplant and then alternate layers. Bake the casserole in the oven at 180°C for 40 minutes. 10 minutes before ready, sprinkle with remaining grated cheese.
Here they are - delicious eggplants with cheese. Cook and try these dishes with pleasure.
Bon appetit!
Larisa Shuftaykina
Fried eggplant with garlic is an easy-to-prepare and satisfying dish that is suitable for both an everyday meal and a holiday feast.
The most delicious snack recipes, tricks and secrets of its preparation are collected in this material.
Where did the dish come from in Rus'?
The plant of the nightshade family came to us from the southern regions of India, where it still grows in the wild. The vegetable became established in the diet of Europeans only in the Middle Ages, and in Rus' they learned about it only in the 17th-18th centuries. 
It was difficult for peasants to remember a new foreign word, so the name of the plant was often distorted, turning it into “badarzhany”, sometimes into “podlizhany”.
In the everyday life of residents of the southern regions of Ukraine and Russia, vegetables are firmly established under the name “little blue”, which is still used today.
A traditional dish of the day in many national cuisines of the world, the vegetable can be found on the table of the Chinese, Turks, Armenians, Georgians, Koreans, Italians and other peoples. They also love dishes made from this product in the countries of the former CIS.
What are the benefits of a vegetable and can it cause harm?
In the East, eggplants are called “vegetables of longevity” due to their high content of vitamins, beneficial microelements, organic acids and fiber. This product is actively used in medical nutrition, serves to prevent atherosclerosis, reduces cholesterol levels in the blood and normalizes the functioning of the gallbladder.
The fruits are rich in potassium, sodium, iron salts, vitamins B1 and C, and contain pectin and carotene. Although the vegetable is indeed a storehouse of useful substances, nutritionists do not recommend consuming it for people with gastrointestinal disorders. 
The fried product is not suitable for the diet of overweight people, since it absorbs a lot of oil during cooking.
Difficulty and cooking time
Eggplant slices fried in a frying pan are a simple summer appetizer that even a beginner in cooking can handle. By changing the presentation of the dish, experienced housewives can easily turn it into an exquisite dish for the holiday table: “tongues” or savory rolls.
Preparing the dish will take from 20 to 40 minutes. The process of frying these vegetables must be monitored, otherwise, instead of an appetizing dish, the housewife risks getting inedible burnt waste.
Proper preparation of food for the dish
To prepare a truly delicious dish, you need to choose the right vegetables. Fruits suitable for frying are young, medium in size, with thin elastic skin, green stalk, without soft or damaged areas. It is better to cut them into circles 0.5–1 cm thick - this way the roasting will be even.
If there are no seeds in the cut of the eggplant or they are light-colored, it means that the fruit is young and can be fried without pre-processing. Otherwise, the vegetable will most likely be bitter. This is due to solanine, a poisonous organic compound that is toxic to humans in large doses, and gives the product an unpleasant taste in small doses. 
There are two ways to remove bitterness:
- Place the chopped slices in a deep bowl and add 1 tbsp. l. coarse table salt. Leave for 15–20 minutes. Drain the resulting liquid.
- Pour the cut fruit with a salty solution (ratio: 1 tablespoon of salt per 1 liter of water). Let stand for 5–10 minutes, rinse with running water.
Sometimes, to eliminate bitterness, it is recommended to cut the skin off the fruit, soak it in milk or freeze it. In these cases, it will be difficult to fry vegetables into rings; their pulp will turn into mush.
Before putting the pieces in a hot frying pan with vegetable oil, you need to blot them with a paper towel or napkin - this way the oil will not splash and sizzle.
To prepare this dish, you need to take only fresh herbs - dried seasonings from bags will not work. Combinations of the product with both parsley and dill will be equally tasty. Cilantro will add an oriental touch to the appetizer.
It is also better to choose young garlic. The finer you grind it (with a special press, knife or mortar), the more aroma and piquant taste it will give to the dish.
How to cook delicious fried eggplant with garlic
To prepare 3 servings of the dish you will need:
- eggplant – 3–4 medium fruits;
- parsley – 1 bunch;
- dill – 1 bunch;
- garlic – 2 cloves;
- mayonnaise – 2 tbsp. l.;
- vegetable oil – 3 tbsp. l.;
- salt, black pepper (to taste).
Step 1. Wash the fruits, cut into slices 1 cm thick, placing them separately on a cutting board. Sprinkle salt on both sides, after 20 minutes rinse with water and dry with napkins or a paper towel. 
Step 2. Pour 3 tbsp into a hot frying pan. l. vegetable oil, when it warms up, lay out the plates. Fry over medium heat for 2-3 minutes on each side until golden brown. 
Step 3. Place the slices on a paper napkin to remove excess oil.
Step 4. Wash the parsley and dill, dry and finely chop. Peel the garlic and crush it with a press. Mix everything, add a little black pepper. 
Step 5. Place eggplant mugs in one row on a plate and place a spicy green mixture on top of each. Let's bring it to the table.
100 g of dish contains an average of 104 kcal (438 kJ). With an average daily intake of 2 thousand calories, this is only 5% of a person’s daily diet.
Nutritional value per 100 grams of finished dish:
Proven cooking options
At first glance, the dish seems simple and does not involve any special frills. But this is a misconception. By adding new ingredients, changing the serving form and method of preparation, each time you can surprise family members and guests with a new taste of your favorite snack.
Fried eggplants with garlic and tomatoes
Tomato adds freshness and slight sourness to the savory snack. To prepare, take 3 medium eggplants, 2 tomatoes, 1 egg, salt, garlic, pepper, vegetable oil. We cut the eggplants into circles, soak them in a salty solution, and dry them.
Dip in raw egg and fry until crust forms. Place slices of eggplant on a flat plate, pepper them a little, add chopped garlic on top, then add tomato slices of suitable size. We decorate the resulting “turrets” with greenery.
Favorite recipe with garlic and mayonnaise
A traditional appetizer, without which a festive feast would not be complete. Grease 2-3 eggplant slices fried until light brown with a mixture of 2 tbsp. l. mayonnaise and chopped garlic clove.
Eggplants fried with garlic and cheese
Cut 2-3 fruits, salt and rinse. Roll each slice in an equal mixture of flour and starch and fry until golden brown. Grate 150 g of cheese on a fine grater.
Squeeze a clove of garlic through a press and mix with mayonnaise. Place the sauce on the mugs and sprinkle cheese on top. If desired, heat the dish in the microwave at 900 W for 20 seconds - the cheese will melt and become viscous.
Oriental recipe with garlic and vinegar
Cut half a kilogram of young vegetables into thin pieces and fry over medium heat. Pour boiling water over 3-4 tomatoes, leave for 5 minutes, remove the skins, puree until smooth.
Fry finely chopped garlic (a couple of cloves) in a frying pan, add tomato puree, salt, black pepper, hot red pepper, 2-3 tsp. wine vinegar. Simmer the tomatoes for 10–12 minutes over low heat. Pour the sauce over the eggplants and garnish with herbs.
How to cook a dish with sour cream
Breaded eggplant slices in flour, which will add additional taste and aroma when fried. Grease the finished mugs with sauce made from sour cream and chopped garlic. If desired, add mustard, spicy adjika or a couple of drops of Tabasco sauce to the sour cream.
Appetizer option with garlic and herbs
Place the pieces of eggplant fried in vegetable oil on a napkin and let the excess fat be absorbed. Squeeze the garlic into a separate container, finely chop the cilantro, parsley, and dill.
Roll each slice of vegetable so that the entire surface of the vegetable is covered with herbs. Sprinkle with a drop of vinegar. Let's serve.
Rolls with garlic
We cut 2-3 vegetables not across, but lengthwise, so that we get oblong sections - “tongues”. Fry them in a frying pan with a little oil and transfer to a plate. Grind 1-2 cloves of garlic in a press, mix with 3-4 tbsp. l. mayonnaise.
Using a teaspoon, carefully distribute the resulting mixture over each plate, which is then rolled into a roll. If desired, add a finely chopped boiled egg inside. Secure the end with a canapé skewer or toothpick, sprinkle with herbs and serve.
Unusual combination of nuts
Cut the vegetable into lengthwise slices and fry. Separately chop a clove of garlic and 50 grams of walnuts and mix. Grease each piece of eggplant with mayonnaise or sour cream, if desired, spread the spicy mixture on top, and roll the vegetable into an envelope.
Recipe with pepper
A suitable snack option for canning. Peel a kilogram of vegetables, cut into longitudinal strips, fry until tender. For the dressing, mix a pod of hot pepper, a head of garlic and 1 tbsp. l. wine vinegar.
Transfer the vegetables into pre-sterilized jars and add dressing. Bring 1.5 cups of vegetable oil to a boil, cool slightly, pour into jars with snacks, and cover with lids. You can try it in a week.
Appetizing appetizer in batter
To prepare the batter, beat 1 egg in a bowl with a pinch of salt and 1 tbsp. l. flour. Dip thin slices of eggplant in the resulting mixture and fry over medium heat until the batter browns. Top the slices with slices of fresh tomatoes.
Eggplant baked in the oven
Less calorie, but just as tasty variation of your favorite dish. Place the vegetable slices on a baking sheet, sprinkle with olive oil and bake in the oven at 180 degrees for 15 minutes. The finished appetizer is sprinkled with cilantro and parsley.
How to cook a dish correctly - video recipe
If after reading the recipes you still have questions and want to see a step-by-step guide, watch the video that explains in detail how to quickly and deliciously prepare this seasonal snack.
Use these tips and tricks to ensure your snack always turns out tasty and appetizing:
- Due to their porous structure, vegetables absorb a lot of oil when fried. If you add little oil, they will quickly start to burn. It is better to pour a little more oil into the pan than necessary, and then place the slices on a napkin, which will absorb excess fat.
- Nightshades tolerate freezing well without losing their structure, beneficial qualities and taste. Cool the vegetable slices fried in oil, pack them in small portions in sealed plastic freezer bags and store them in the freezer. In this form they can be stored for up to six months. To defrost, just put the bag in the refrigerator overnight, and in the morning heat it in the microwave and enjoy the product, spread with herbs, mayonnaise or cheese.
- You can reduce the calorie content of fried vegetables if you do not pour oil onto the surface of the frying pan, but lubricate it with a brush.
- Oil consumption will also be reduced in the grill pan.
- The filling for the rolls can be nut butter, cottage cheese, minced meat or fried mushrooms and onions.
By following these simple rules and recipes, you can prepare a delicious dish for any table.
Quick navigation through the article:
How to cut thin slices of eggplant
We need long slices no thicker than 0.5 cm. The ideal is 0.2-0.3 cm.
We do not cut the skin off the blue ones. It gives the texture a nice contrast.
A sharp knife or a regular vegetable peeler, often called a peeler, will help.
Remove the stalk, going slightly into the pulp. It is in this part of the vegetable that possible excess nitrates accumulate.
- How to work with a knife. We place the vegetable on a flat platform from the cut of the stalk and carefully cut it into plates 0.3-0.5 cm thick.
- Making roll wrappers is even easier with a peeler. We fix the vegetable on the board, holding it by the edge. We press down the peeler well and cut off the strip with a smooth movement.
Do you want stripes of approximately the same width? Choose the most slender vegetables. At the time of buying take into account the signs of technical maturity of eggplants. Such vegetables are safe in terms of corned beef concentration, meaty and juicy. Length 15-17 cm, heavy. Each vegetable contains about 200 grams. When cut, the color is milky white or cream. There are no large brown seeds or voids in the pulp.
Preparing twists from fried slices
We need:
- Eggplants - 2 pcs. medium size
- Granular cottage cheese (without sourness) - 150-200 g
- Garlic - 3-4 cloves (or to taste)
- Nuts (any, to taste) - 2 tbsp. spoons (chopped randomly)
- Greens - to taste. Dill is universal (finely chopped).
- Sour cream or mayonnaise - 1 tbsp. spoon
- As well as any additives from the toppings listed below in the photo chart.
Cooking time - 40-50 minutes.
1) Prepare the plates with frying in a frying pan.
If the blues are slightly overripe, remove any unnecessary corned beef using coarse rock salt. Sprinkle sliced slices with salt and let stand for 20-30 minutes. Rinse off any excess juice and dry with a towel.
It is not at all a dietary property of the blue ones to absorb a lot of fat, especially when frying in a frying pan.
How to avoid excessive fat content in a dish?
Before frying, grease the already sliced blue ones with a thin layer of oil and let them sit for 3-5 minutes. A great helper is a silicone brush.
Place the plates in a dry, heated frying pan and fry on both sides for about 3-4 minutes over moderate heat. Our goal is a soft but pliable piece. If you have a grill pan, use it! Spectacular stripes will decorate the twist.
2) Mix the filling and wrap the rolls.
How to twist it beautifully?
Mix the filling well and place it on one edge of the wrapper. Pressing the minced meat from the edges and slightly compacting it, but without pressing, roll the vegetable piece into a roll. Fix with a toothpick, piercing the roll right through.
The filling options are amazingly varied. Almost everything can be made friends with cheese and garlic. And the main character can be very different - from grainy cottage cheese to respectable hard varieties.
Chop the garlic to your taste, but be sure to finely chop it. Press or dice. The more hot the component, the fattier the cheese. For guests whose taste you don't know, limit it to mild spiciness. And be sure to try the mixture before putting it into rolls!
By the way, you can place the milk mass not only in the center of the twist, as in the photo above. Distribute the mixture over the slice, like butter on a sandwich. Picturesque and fresh!
TOP 9 fillings with cheese for awesome rolls
Our version of the hit parade. Do you know how to prepare other fillings? Share in the comments below the article!
- Fat cottage cheese, herbs, garlic, a drop of sour cream or mayonnaise, nut crumbs. It’s tastier to chop nuts with a knife to create pieces of different sizes. If on a blender, then without fanaticism, not “to dust”.
- Grated processed cheese, garlic, pieces of bell pepper, paprika. Cut the pepper into very small cubes, take red paprika. Three cheeses on a coarse grater, keeping a piece in the freezer in advance. This makes the job easier.
- Cottage cheese or cheese, dill and finely chopped Korean carrots.
- Hard cheese (Dutch, Russian), hard-boiled egg, garlic, a drop of sour cream or mayonnaise and your favorite spices. Three cheese and eggs on a fine grater. Finely chopped traditional green stuff wouldn't hurt.
- Processed cheese, a small cube of ham and pickled cucumbers without peel, just a little garlic flakes and a drop of mayonnaise if the fat content of the cheese was not enough.
- Mash the grainy low-fat cottage cheese well with a fork and combine with fried vegetables. Small cube of onion, bell pepper and garlic cloves. Watch the fat during frying: not too much! First, transfer the filling from the pan onto a couple of napkins to absorb excess fat. For homogeneity, you can add the yolk of a boiled egg.
- Crab sticks, boiled eggs, hard cheese, dill, spicy cloves and mayonnaise. We chop the sticks finely, three cheese and eggs, burning a colleague through a press, dill with a knife.
- Cottage cheese, raisins, garlic, sour cream or mayonnaise and the most spicy herbs of your choice (mint, basil, rosemary). You can add a pinch of cardamom and nut crumbs. The main secret of success is to chop the greens well and rinse the raisins, which we add whole to the filling.
- In addition to raisins, we undoubtedly take pieces of dried apricots and prunes in company with nuts, as well as sliced seasonal fruits that hold their shape well. For example, nectarine or Hungarian plum. Remove the skin with a peeler and cut into small cubes. Nekratin is excellent in the form of long straws of medium thickness. We place 3-4 strips as a core, surrounded by a smooth milk filling with a pinch of cinnamon and lemon zest. The taste attracts and surprises, but does not shock. Everyone likes it!
The best photos and super ideas! Your inspiration is here!
The emphasis is on the topping. It is appropriate to decorate the twist with the same ingredients as in the filling, but in full size. Walnut halves, almonds, raisins, a ring from the red part of a crab stick, a washed leaf, a sprig of parsley, a cube of pepper or cucumber.
It’s also a good idea to look for new contrasts: green peas, red beans, corn and pomegranate.
Sprinkling with shavings- egg yolk, nuts, protein/cottage cheese/cheese with herbs.
"Kashcheevo's heart." When rolling the roll, we can put a thin layer of filling along the entire length, and place a small hard piece of one of the ingredients on one edge. A long block of cheese, a rolled up leaf of wild garlic, a thin strip of sweet pepper, a block of tomato or fresh cucumber.
A non-trivial core with a bright character- a slice of smoked herring, salted red fish, a block of ham sausage, a piece of fried brisket with spices. The main thing is that the rest of the minced meat - the spread - is as homogeneous as possible, with a neutral milky taste and a light garlic note.
With tomatoes. What do you think of the idea in the photo below? Place a large circle of tomato and add only half of the roll with a delicate sauce to it. A colorful solution with a cheeky toothpick in the center.
Add color to the cheese mixture. Among restaurant servings that are easy to replicate at home, colored cottage cheese and processed cheese look impressive. Natural dyes from beet juice, carrots, spinach and blueberries for pink, yellow, green and blue.
Dip in spicy sauce. Interesting options can be made when serving the dish. For example, pour a spicy sauce over the rolls. An excellent choice among them is delicate ketchup, tkemali or. Beautiful and delicious for the season!
Bake whole, sprinkled with cheese. Place in the oven (5-10 minutes, 180-200 degrees Celsius). Serve the dish hot.
Double wrap. And what a juicy exclusive twist you get from two summer favorites at once. We simply place an ultra-thin plate on a thicker zucchini colleague and compete with the best restaurant samples! A similar sensation was achieved for blue and bacon rolls.
If you are not too lazy to tinker with baked peppers, then make friends with the little blue ones too.
Ideal for baking in the oven and a very simple option: eggplant plate and a thin slice of Dutch cheese. Place the rolls in any tomato sauce with a hint of garlic and heat in the oven at 180-200 degrees for up to 10 minutes.
Three in one! Blue, cheese and bacon. Manly, harsh and high in calories, or quick eggplant lasagna. Don't forget to add garlic flakes to the tomato sauce.
Preparing rolls from baked plates
Cooking time - 40-60 minutes.
1) Prepare the plates for baking in the oven on a baking sheet.
You can simply grease the slices with oil and put them in the oven. Bake at 180-200 degrees Celsius for about 20 minutes. Convenient to place on foil or parchment. For an ideal result, turn the pieces over halfway through baking.
If you place the pan under the grill, the time will decrease to 10-15 minutes. Attention! Be sure to turn over.
Chefs secret.
- To make eggplants as juicy as possible, but not greasy, you should saturate the fleshy pulp with moisture and close the pores. Advance preparation is required - up to 30 minutes. Soak the plates in salt water. 1 level tablespoon of salt per 1 liter of water at room temperature. We dip the slices and press them down with a plate that is slightly smaller than a bowl. After 25-30 minutes, take out the plates and dry them in a towel. Now you can bake. Less fat will be absorbed, but the pulp will not dry out.
2) Mix the filling and make twists.
The choice of filling is unlimited. Of course, the cheese texture with garlic aroma will welcome any experiment. But don't forget about other options. All rolls in vegetable wrapping are an excellent springboard for creativity.
It seems like obvious solutions, made from available products, quick to prepare, but what delicious looking beauties in the photo! Whether you are a beginner or an experienced cook, our step-by-step recipes for eggplant rolls with cheese and garlic will always turn out great!
P.S. A video for dessert for all fans of free imagination. Whole blue ones, stuffed with a Georgian accent. Tomatoes, cheese, oven baking and lots of aromatic herbs.
Post navigation
Servings: 25-27 pcs.
Cooking time: 1 hour
Recipe Description
Eggplant rolls with cheese and garlic are a great savory appetizer, one of the. This appetizer is often called “mother-in-law’s tongue,” probably because the vegetables cut into plates resemble tongues. Well, and the mother-in-law - because, you know, the mother-in-law has a long and sharp tongue))).
Any soft cheese is suitable for filling: suluguni, mozzarella, feta cheese. You can even take full-fat market cottage cheese or goat cheese. I don’t like spicy types of cheese, I like soft, delicate cheese, to which you can add more freshly ground pepper - it will be tasty and aromatic.
Sliced eggplants for this appetizer are usually fried in a frying pan, but they burn, take on a lot of oil, the smell in the kitchen is not the best, and it takes a lot of time.
I suggest baking eggplant “tongues” on a baking sheet - it’s faster, plus they turn out less greasy, less oil is used, plus you don’t have to stand for two hours without distraction at the stove. The result is very tasty low-fat eggplant rolls with a wonderful spicy filling, and the best part is that they are prepared quickly from the most unpretentious ingredients. You need to make a lot of them, because at the table - both festive and everyday - they fly away in an instant.
To prepare eggplant rolls with cheese and garlic, you need:
- 3 eggplants;
- 3 medium tomatoes;
- a small bunch of dill;
- 3 boiled eggs;
- 2-3 cloves of garlic;
- salt and ground black pepper - to taste;
- 1/2 cup mayonnaise;
- 150 g cheese;
- a little vegetable oil.
Cooking step by step:
- First we need to cut the eggplants lengthwise into thin slices or “tongues”. To do this you will need a large, wide, sharp knife. It will be difficult to cut even plates with a thin knife, but you need even ones - this is important.
- We do not remove the peel from the eggplants - this way the “tongues” for the rolls will keep their shape better. The thickness of the cut plates should be no more than 5 mm.
- Preheat the oven to 200 degrees C.
- We take a large baking sheet (or two, if there are a lot of “tongues”), grease it with vegetable oil, and then lay out the chopped “tongues” in one layer.
- We also grease them with vegetable oil on top using a kitchen brush.
- Then cover the baking sheet with a rectangle of food foil and gently press it onto the oiled vegetables.
- Bake in a preheated oven for about 10 minutes.
- After the specified time, remove the baking sheet from the oven, remove the foil, turn the “tongues” over to the other side and put them in the oven for another 5 minutes - without foil.
- We remove the finished “tongues” onto a plate, and place the next batch on a baking sheet and bake according to the same pattern.
- While the eggplant tongues are baking, prepare the filling for the rolls.
- Grate the cheese on a fine throat grater.
- Use the same grater to grate the boiled eggs.
- Place the grated cheese and eggs in a large bowl, add finely chopped dill, chopped garlic, salt and pepper.
- Add mayonnaise - the amount depends on the softness of the cheese, but add a little mayonnaise - just so that it binds the filling together. If for some reason you don’t eat mayonnaise, replace it with sour cream and a teaspoon of mustard.
- Cut the tomatoes: cut in half, remove the stem part, and then cut each half into small slices - approximately 8-10 slices for each tomato.
- Finally, we begin to form the eggplant rolls themselves: apply a thin layer of filling to each cooled “tongue” (approximately a full heaped teaspoon of filling per roll).
- Then we take a slice of tomato, place it on the narrow edge of the “tongue” and simply wrap it in a roll.
- We roll all the other eggplant rolls in the same way.
- All! Our appetizer is ready. Place it on a dish, decorate with herbs, lightly sprinkle freshly ground pepper on top and serve.
- I hope you enjoyed this recipe. Try this simple appetizer - you won't regret it.
Loading...