The homeland of eggplant is India. The vegetable is so often used in Slavic cuisine - it’s hard to believe that they once didn’t know about it in Europe. Eggplant is valued not only for its taste, but also for its benefits. B vitamins, ascorbic and nicotinic acid, calcium, phosphorus, potassium, pectin and fiber - this is just a small list of benefits contained in the vegetable. The vitamins and minerals contained in eggplant help strengthen blood vessels, have a beneficial effect on heart function, improve immunity and elevate mood.
Eggplant is a versatile vegetable. Dishes from it are appropriate both in the everyday menu and on the festive table. Incredibly tasty, beautiful, healthy and inexpensive - this is how eggplant dishes can be described.
People call eggplants “little blue”. They are classified as vegetables, but if you look at them from a botanical point of view, they are berries.
Subtleties of the preparatory stage
Eggplant rolls are a simple dish that is hard to mess up. Cut the eggplant into plates, fry them and wrap with any filling - the dish is ready. However, if you don’t know the subtleties, the result may be disappointing: the snack will turn out to be too fatty and will taste bitter. The hostess should remember only four secrets, and the dish will definitely turn out tasty and appetizing in appearance.
- Selection of vegetables. The taste of the rolls depends on the base - eggplant. Only young vegetables can be eaten. Overripe ones contain corned beef, which can cause poisoning. Buy dark blue fruits with thin, smooth skin. Medium-sized eggplants are ideal for rolls. Large ones have a lot of seeds, which will spoil the taste of the dish. It is not so easy to make preparations for snacks from small vegetables, and there is a possibility that during the frying process they will turn into “porridge”. Pay attention to the “tail”: if it’s green, the vegetables were picked recently, if brown, it’s a long time ago.
- Cutting plates. To make eggplant rolls, you need to cut the vegetables into slices. Do not remove the skin, otherwise the slices will lose their shape when cooked. The ideal thickness of the workpiece is 0.5 cm. If you make the plates too thin, they will tear when twisted. Thick pieces are difficult to fry, and if you succeed, there is a chance that only the taste of the blue ones will be felt in the appetizer.
- Getting rid of bitterness. Before frying, it is necessary to remove the characteristic bitterness from the blue ones. The most popular way is to soak the slices in salted water for 20-30 minutes. Then rinse under running water. You can use another method - salt the eggplant slices and leave for 20 minutes, then rinse.
- Frying. Eggplants absorb vegetable oil like a sponge. Do not use a lot of oil when frying, otherwise the rolls will run off with fat on the plate and lose their presentable appearance. After soaking, you can pour vegetable oil over the plates directly in the plate (calculation - four tablespoons per kilogram of vegetables), mix with your hands for even distribution and fry in a dry frying pan. It is recommended to place the fried plates on a paper towel: it will absorb excess fat.
Eggplants are a godsend for those who watch their figure. 100 g of vegetable contains only 25 kcal. Calorie content increases when frying in oil. But the rolls can also be made dietary: bake the plates without oil in the oven. This will take about 15 minutes (temperature 180°C). To make the plates soft and easy to roll, after baking you need to keep them in a plastic bag for ten minutes.
Eggplant rolls with different fillings: preparing snacks...
Eggplant rolls can often be seen on the holiday table. The appetizer is simple to prepare; a minimum of ingredients is required, and the guests are full. Each housewife has her own recipes for eggplant rolls. If the base is mostly prepared in the same way (blue plates are fried until golden brown), then they experiment with the filling ad infinitum.
Housewives put whatever they want inside their rolls to surprise their guests with a new taste. Red fish, crab sticks, and hummus are also used. But you don’t have to look for new flavor combinations for your guests to be delighted. There are proven filling options that are impossible to resist. Cheese, vegetable, mushroom fillings are already classics. You can make Georgian-style roulettes with nuts or wrap bacon inside - the dish will fly off the table. And be sure to have herbs and seasonings to make the taste brighter.
It is better to serve eggplant rolls on a plate covered with lettuce leaves, or sprinkle the rims of the tray with chopped herbs. The appetizer lacks colorfulness, but with green stuff the dish looks more appetizing.
With cheese and garlic
Peculiarities. Eggplant rolls with cheese and garlic can be called a culinary classic. Many housewives prepare snacks. For the filling you can use processed cheese, any hard cheese, or feta cheese. Dill can be replaced with parsley and cilantro. It is better to use homemade mayonnaise: it is harmless, and in terms of taste it is superior to the purchased product.
You will need:
- eggplants - three medium fruits;
- any hard cheese - 200 g;
- garlic - two cloves;
- dill - half a bunch;
- mayonnaise - three tablespoons;
- refined vegetable oil - for frying;
- spices - to taste.
Stages
- Cut the blue ones into slices and soak. Fry the preparations.
- Prepare the filling: combine grated cheese with finely chopped dill and garlic passed through a press. Season with sauce.
- Place cheese spread on cooled plates. Roll the rolls and secure with a skewer.
A variation on the theme of rolls with cheese and garlic - eggplant rolls with cottage cheese. The recipe is the same, but instead of cheese they use cottage cheese, instead of mayonnaise - sour cream. The appetizer is both tender and savory.
With Korean carrots
Peculiarities. Moderately spicy, eggplant rolls with carrots and garlic will appeal to those who love savory snacks. According to the recipe, you need to use Korean carrots, but you can use fresh carrots: they are grated and fried. If you make tubes with fresh vegetables, then for a piquant taste, use more garlic than indicated in the recipe.
You will need:
- Korean carrots - 100 g;
- garlic - clove;
- medium fat mayonnaise - three tablespoons;
- spices - to taste;
- vegetable oil - a little for frying.
Stages
- Fry the prepared blue slices until golden brown.
- Add spices and garlic to mayonnaise (use a press).
- Lubricate the plates with garlic mayonnaise.
- Place a Korean carrot on the edge of the workpiece and make a roll.
If you mix mayonnaise and sour cream in equal proportions, add herbs, it will taste tastier, and the appetizer will have fresh notes.
With nuts
Peculiarities. Spicy eggplant rolls with walnuts are the “calling card” of Georgian cuisine. Suneli hops and cilantro give the nut filling an unusual taste. Fans of spicy snacks may want to add more garlic.
You will need:
- blue ones - two vegetables;
- walnuts - half a glass;
- garlic - three cloves;
- onion - one large onion;
- cilantro - half a bunch;
- grape vinegar - a teaspoon;
- salt, khmeli-suneli - to taste;
- vegetable oil - for frying.
Stages
- Chop the onion and sauté until golden.
- To prepare the filling, puree the nuts, fried onions, garlic, and herbs in a blender.
- Add seasonings to taste, vinegar. Mix thoroughly. You should get a paste.
- Fry the pre-cooked eggplant slices. Once cool, roll up the nut filling.
If the nut butter turns out too dry, add a little wine vinegar or half a teaspoon of adjika. You can also eliminate dryness with the help of pomegranate juice: it will emphasize the “Georgian” notes in the dish.
With tomatoes
Peculiarities. The combination of blueberries with tomatoes is one of the most successful: the eggplants are filling, and the tomatoes have a light, fresh taste. Blueberry rolls with tomatoes according to this recipe are high in calories. If you want to transfer the snack to the dietary category, bake the roll plates in the oven, and use low-fat sour cream instead of mayonnaise.
You will need:
- blue ones - four vegetables;
- tomatoes - two large;
- egg - two hard-boiled;
- garlic - two cloves;
- any hard cheese - 150 g;
- mayonnaise - three tablespoons;
- seasonings - to taste;
- vegetable oil - by eye (for frying).
Stages
- Fry pre-soaked and dried eggplant slices. Place them on a paper towel to remove excess fat.
- Grate the cheese and eggs. Combine in one container. Squeeze the garlic through a press and add mayonnaise. Stir.
- Cut the tomatoes into thin circles, and then divide each circle in half.
- Brush eggplant slices with cheese-egg paste and top with a slice of tomato. Roll up the rolls.
Do you like really spicy dishes? Add finely chopped chili peppers to the filling. The tandem of pepper and garlic will tickle your taste buds. Don’t overdo it with the spiciness if you plan to serve the dish to guests: not everyone likes “fire in the mouth.”
With mushrooms
Peculiarities. You can use any mushrooms for the filling, but champignons are the most affordable option. You can add garlic to the filling. The greens are chosen according to your taste, but if you add basil to the mushrooms, new gastronomic experiences are guaranteed.
You will need:
- blue ones - two vegetables;
- small champignons - 300 g;
- onion - large head;
- hard cheese - 100 g;
- butter - 25 g;
- sunflower oil - for frying;
- greens - optional;
- seasonings - to taste.
Stages
- Cut the blue ones into slices, soak for half an hour in salted soda.
- Fry the pieces until nicely golden.
- Cut the mushrooms and onions into small cubes. Start frying the mushrooms in a small amount of vegetable oil, after ten minutes add the onion and a piece of butter (the taste of the filling will be more delicate). Fry until done.
- Add grated cheese, spices, and herbs to the hot filling. Stir.
- Place the mushroom filling on the slices and form into rolls. Secure with a skewer and you are ready to serve.
If you want unusual flavor combinations, add finely chopped prunes to the mushrooms, and sprinkle crushed walnuts on top of the tubes.
... and hotter
Eggplant rolls are mainly served as a cold appetizer. But if you bake the filled tubes in the oven, you will get a satisfying second course. The base is prepared as for an appetizer: the plates are soaked, fried or baked. But after the rolls are formed, they are not served, but sent to the oven. The main thing is to choose the right filling. Usually the dish is prepared with meat and cheese - it turns out incredibly tasty.
Eggplant is a seasonal vegetable. It is not safe to buy it in winter: you can get a portion of chemicals instead of useful things. But thrifty housewives can prepare the basis for rolls for future use. You need to freeze already fried eggplant slices: the raw vegetable after defrosting tastes like cotton wool.
With ham and cheese
Peculiarities. Ham and cheese rolls are tender and juicy. The dish will be an excellent option for a second breakfast - hearty, but not heavy. Basil and Parmesan add an Italian touch and are responsible for the aroma - the whole household will come running to the smell of the finished dish.
You will need:
- eggplants - two unripe vegetables;
- ham - 200 g;
- hard cheese - 200 g;
- parmesan - 50 g;
- basil - six sprigs;
- salt - to taste;
- olive oil - for frying.
Stages
- Prepare the blue ones: cut the washed vegetables into slices, remove the bitterness by soaking the slices in salted water.
- Fry the preparations in a frying pan with a small amount of olive oil. Place the slices on a paper towel. While they give off excess fat, start preparing the filling.
- Grate the cheeses, but do not mix them.
- Finely chop the basil leaves.
- Slice the ham into thin slices and then divide each slice in half.
- Place two semicircles of ham overlapping each other on an eggplant plate, sprinkle shavings of hard cheese on top, and basil on top of the cheese. Twist the roll and secure with a toothpick.
- Grease a baking dish with olive oil. Place the rolls and sprinkle with grated Parmesan.
- Bake for ten minutes, temperature - 200°C.
The cheese for the filling should be one that melts well. “Emmental”, “Gouda”, “Gruyère” are suitable.
With minced meat
Peculiarities. Rolls stuffed with meat in tomato and sour cream sauce are a hearty main course. It can be offered to household members for an everyday lunch or served to guests for a festive dinner. There is no frying among the cooking processes, so you don’t have to worry about your figure.
You will need:
- blue ones - two young vegetables;
- chicken (fillet) - one piece;
- egg - one;
- tomato - two large;
- any hard cheese - 100 g;
- sour cream - 150 ml;
- garlic - optional;
- greens - optional;
- salt pepper.
Stages
- Prepare the base of the rolls: cut the blue ones into plates, remove the bitterness by soaking or salt.
- Make minced chicken fillet using a blender.
- Grate the cheese, combine it with the minced meat, beat in the egg. Add spices, herbs if desired. Mix the filling.
- Remove the eggplant slices from the salted water and pour boiling water over them. This is necessary so that the workpieces become plastic and can be easily rolled into rolls.
- Make rolls with cheese and meat filling. Place in a baking dish.
- Prepare the sauce: blanch the tomatoes, peel them, chop the pulp, mix with sour cream, add garlic.
- Pour the sauce over the rolls. Send to bake for 40 minutes. Temperature - 200°C. If you like a cheese crust, ten minutes before the end of the cooking time, sprinkle the rolls with grated cheese and send them back to the oven.
You can use any minced meat for the filling, but only chicken will bake quickly. If you use beef or pork, it is better to pre-fry the chopped meat until half cooked. To prevent the minced meat from becoming dry, add finely chopped tomato pulp to the pan.
Eggplant rolls are a great snack option for a picnic. You don’t have to prepare the dish at home and take it with you: make a snack in nature. It’s tastier and more fun. The rolls are sprinkled with olive oil and grilled until cooked. Picnic dishes should be light, so fill the rolls with fresh vegetables and herbs. You don’t have to “bother” and just wrap slices of fresh tomatoes in eggplant slices - in nature, such a snack will fly apart in a matter of minutes.
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