Eggplant rolls

Eggplant rolls - a real miracle: easy to prepare, and succeed fabulously delicious! This appetizer is good for any occasion, including for the holiday table. In this recipe we will discuss how to prepare a quick and delicious eggplant rolls.

Eggplant rolls is one of the most popular dishes that many fans of this vegetable often from it is prepared. In everyday life this appetizer can lift your mood, and on the holiday table will be popular. However, to give the rolls of eggplant as an appetizer. For example, sformovat rolls, they can be put in a baking dish and pour the sauce, or just sprinkle with cheese and thus bake - make a tasty dish. A large variety implies the filling of such rolls: it may be cheese, mushroom, vegetables and even meat - it all depends on your taste and imagination.

The main problem faced by all lovers of this dish - fat eggplant rolls, because when frying the vegetable absorbs oil like a sponge. The output in this situation is to prepare them for this recipe, which offered a way to minimize the absorption of eggplant oil.

The recipe for the rolls of eggplant

Ingredients:

50g cheese
2 eggplant
2 cloves of garlic
1 boiled egg
2-St.l. vegetable oil
1 tbsp. D. mayonnaise and sour cream
some mayonnaise to choose? we'll show
salt

Method of preparation:

How to cook light eggplant rolls. I washed eggplant cut off the stem, cut the fruit lengthwise on the plate thickness not more than 5mm, better 2-mm Sprinkling with salt (1 eggplant - about ?tsp. salt), put the plate of eggplant in a small deep bowl, 20 minutes to leave, then wash the plate under running water and Pat dry with paper towel. Grease the plate of eggplant on two sides with vegetable oil using a cooking brush, or put them back into a dry bowl, add the butter and spread it on them with his hands. Put the eggplant, coated with oil, in hot dry pan and cook for 2-3min on each side until lightly taromenane. Cool plate of fried eggplant under the lid or put it in a plastic bag so they become soft. Combine the crushed garlic, chopped egg, mayonnaise and sour cream, add grated cheese and stir. On each plate of eggplant to put 1 tsp. of the filling (put closer to the base from the other side, where was the peduncle), moving from the filling to the free edge, turn the eggplant rolls. The rolls have to keep in shape, but for decoration they can be fastened with skewers. Better infuse the starter in the refrigerator before serving 1-2H.

The proposed option fillings can be replaced with any other according to your taste, the most important thing in this recipe is the way of cooking eggplant. That eggplant has absorbed enough oil when frying them, you can also dip in slightly beaten egg then get the rolls of eggplant in batter.

Videoretsept of rolls of eggplant