Eggplant rolls are a cold appetizer, but if they are baked in the oven and served warm, they will become a spicy side dish for meat.
Pick your recipe
You will need
- - 5 eggplants;
- - 2 tomatoes;
- - 200 g of smoked processed cheese;
- -100 g of vegetable oil;
- - 3 cloves of garlic;
- -200 ml of mayonnaise;
- -parsley;
- -dill;
- - salt.
Instruction manual
1
Cut eggplant into plates, salt, place in a glass container and close the lid. Leave on for 60 minutes.
2
Cook the filling. Finely chop the garlic and mix it with mayonnaise. Grate cream cheese on a coarse grater, combine with mayonnaise and garlic.
3
Tilt eggplant in a colander, drain excess fluid.
4
Fry the eggplant on both sides in vegetable oil, and soak in a cloth to remove excess fat and liquid.
5
Add the stuffing to the finished eggplant plastics, roll the tomato plastic roll, decorate with greens and serve.
Useful advice
Cream cheese is better to grate if you previously put it in the refrigerator.