Eggplant rolls: 5 snack options and 2 main course transformations

Eggplant homeland is India. A vegetable is so often used in Slavic cuisine - one cannot even believe that once in Europe they did not know about it. Eggplant is appreciated not only for taste, but also for good. Group B vitamins, ascorbic and nicotinic acid, calcium, phosphorus, potassium, pectins and fiber - this is just a small list of the usefulnesses of vegetables. The vitamins and minerals contained in eggplant help strengthen blood vessels, have a beneficial effect on heart function, enhance immunity and cheer up.

Eggplant is a versatile vegetable. Dishes from it are appropriate both in the daily menu and on the festive table. Incredibly tasty, beautiful, healthy and inexpensive - this is how eggplant dishes can be described. It turns out very tasty stuffed rolls.

Subtleties of the preparatory phase of eggplant rolls

Eggplant roulette is a simple dish that is hard to ruin. How to thinly chop eggplant? Cut the plates from the eggplant, fry them and wrap any filling - the dish is ready. However, if you do not know the subtleties, the result may disappoint: the snack will turn out to be too greasy, it will be bitter. The hostess should remember only four secrets, and the dish will definitely turn out tasty and appetizing in appearance.

1. A selection of vegetables. The taste of rolls depends on the base - eggplant. Eat only young vegetables. Overripe contain corned beef, which can be poisoned. Buy dark blue fruits with a thin smooth skin. For rolls, medium-sized eggplants are ideal. In large lots of seeds that spoil the taste of the dish. From small vegetables it is not so easy to make blanks for snacks, in addition, there is a possibility that during the frying process they will turn into "porridge". Pay attention to the "tail": if it is green - vegetables have been plucked recently, brown - long ago.
2. Cutting plates. To cook eggplant rolls, you need to cut the vegetables into plates. Do not remove the skin, otherwise the slices will lose their shape during cooking. The ideal thickness of the workpiece is 0.5 cm. Make the plates too thin - they will tear when twisted. Thick billets are difficult to fry, and if you succeed, then there is a chance that in the snack only the taste of the blue ones will be felt.
3. 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 slices in salted water for 20-30 minutes. Then rinse under running water. You can use another way - salt the eggplant slices and leave for 20 minutes, then rinse.
4. Frying. Eggplant soaks up vegetable oil like a sponge. Do not use a lot of oil when frying, otherwise the rolls drain fat on a plate and lose their presentable appearance. After soaking, you can pour the plates with vegetable oil directly in the plate (calculation - four tablespoons per kilogram of vegetables), mix by hand for even distribution and fry in a dry skillet. It is recommended to lay the fried plates on a paper towel: it absorbs excess fat.

Eggplant rolls with different fillings: preparing snacks ...

Eggplant rolls can often be seen on the festive table. Preparing the appetizer is simple, the minimum required ingredients, and the guests are full. Each mistress has her own recipes for eggplant rolls. If the base is predominantly prepared in the same way (blue plates are fried to a golden color), then they experiment with the filling indefinitely.

Whatever housewives put inside rolls to surprise guests with a new taste. Red fish, crab sticks, and hummus are used. But it is not necessary to look for new flavor combinations so that guests are delighted. There are proven options for fillings, which are impossible to resist. Cheese, vegetable, mushroom fillings - this is already a classic. You can cook Georgian roulettes with nuts or wrap bacon inside - the dish will fly off the table. And always greens and seasonings to make the taste brighter.

With cheese and garlic as in the photo

Features Eggplant rolls with cheese and garlic can be called culinary classics. The appetizer is prepared by many housewives. For the filling, you can take processed cheese, any hard cheese, feta cheese. Dill can be replaced with parsley, cilantro. Mayonnaise is better to use homemade: it is harmless, and in terms of taste it beats the purchased product.

You will need:

• eggplant - three medium fruits;
• cheese of any hard varieties - 200 g;
• garlic - two cloves;
• dill - half a bunch;
• mayonnaise - three tablespoons;
• refined vegetable oil - for frying;
• spices to taste.

Stages

1. Cut the little blue ones into plates, soak. Fry the workpiece.
2. Prepare the filling: combine grated cheese with finely chopped dill and garlic passed through a press. Season with sauce.
3. Spread cheese paste on cooled plates. Roll rolls, fasten with a skewer.

With Korean carrots

Features To the best of sharp, eggplant rolls with carrots and garlic will appeal to those who like savory snacks. According to the recipe, you need to take carrots in Korean, but you can use fresh carrots: they rub it and fry it. If you make tubes with fresh vegetables, then for a piquant taste, take more garlic than indicated in the recipe.

You will need:

• blue ones - two young vegetables;
• Korean carrots - 100 g;
• garlic - clove;
• medium-fat mayonnaise - three tablespoons;
• spices - to taste;
• vegetable oil - a little for frying.

Stages

1. Fry the prepared blue plates to a blush.
2. Add spices, garlic to mayonnaise (use a press).
3. Lubricate the plates with garlic mayonnaise.
4. Put Korean carrots on the edge of the blank, make a roll.

With nuts

Features Savory eggplant rolls with walnuts - the "visiting card" of Georgian cuisine. Unusual taste of the nut filling is given by hops-suneli and cilantro. Snack lovers can pick up more garlic.

You will need:

• blue ones - two vegetables;
• walnuts - half a cup;
• garlic - three cloves;
• onion - one large onion;
• cilantro - half a bunch;
• grape vinegar - a teaspoon;
• salt, hops-suneli - to taste;
• vegetable oil - for frying.

Stages

1. Cut onions, passer until golden.
2. To make the filling, beat the nuts, toasted onions, garlic, herbs with a blender.
3. Add seasoning to taste, vinegar. Mix well. It should be pasta.
4. Fry the pre-cooked eggplant platter. When they have cooled, wrap walnut rolls.

With tomatoes

Features The combination of blue with tomatoes is one of the most successful: eggplant is hearty, and tomatoes have a light fresh taste. Blue rolls with tomatoes according to this recipe are high-calorie. If you want to transfer the appetizer into the diet category, bake rolls for rolls in the oven, and instead of mayonnaise use low-fat sour cream.

You will need:

• blue - 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

1. Fry pre-soaked and dried eggplant slices. Put them on a paper towel to remove excess fat.
2. Grate the cheese and eggs. Connect in one container. Squeeze garlic through the press, add mayonnaise. Shuffle.
3. Cut the tomatoes into thin circles, and then divide each circle in half.
4. Lubricate the eggplant plates with cheese and egg paste, on top - a slice of tomato. Roll up the rolls.

With mushrooms

Features For the filling, you can take any mushrooms, but champignons are the most affordable option. You can give garlic to the filling. Greens are chosen to your taste, but if you add basil to the mushrooms, new gastronomic impressions are provided.

You will need:

• blue ones - two vegetables;
• small champignons - 300 g;
• onion - a large head;
• hard cheese - 100 g;
• butter - 25 g;
• sunflower oil - for frying;
• greens - to choose from;
• seasonings to taste.

Stages

1. Cut the little blue slices, soak for half an hour in salted soda.
2. Fry the workpiece until a pleasant golden color.
3. Cut champignons and onions into small cubes. Start frying mushrooms in a small amount of vegetable oil, after ten minutes add onions and a slice of butter (the taste of the filling will be more tender). Fry until tender.
4. Add grated cheese, spices, herbs to the hot filling. Shuffle.
5. Spread mushroom stuffing on slices, form rolls. Fasten with a skewer and you can serve.

... and hotter

Eggplant rolls are mainly served as a cold appetizer. But if you bake the stuffed tubes in the oven, you get a satisfying second course. The base is prepared as a snack: the plates are soaked, fried or baked. But after the formation of the rolls, they are not served on the table, but sent to the oven. The main thing is to choose the right filling. Usually a dish is prepared with meat and cheese - it turns out incredibly tasty.

With ham and cheese

Features 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 - all households will come running to the smell of the finished dish.

You will need:

• eggplant - two unripe vegetables;
• ham - 200 g;
• hard cheese - 200 g;
• Parmesan - 50 g;
• basil - six branches;
• salt to taste;
• olive oil - for frying.

Stages

1. Prepare the little blue ones: cut the washed vegetables into plates, remove the bitterness by soaking the slices in salted water.
2. Fry the stock in a pan with a little olive oil. Fold slices on a paper towel. While they will give out excess fat, get involved in the preparation of the filling.
3. Grate the cheeses, but do not mix them.
4. Finely chop the basil leaves.
5. Cut ham into thin slices, and then divide each slice in half.
6. On the plate of eggplant, lay out two half circles of ham overlap, sprinkle with hard cheese on top, and basil on cheese. Twist the roll, fasten with a toothpick.
7. Grease a baking dish with olive oil. Put the rolls, sprinkle with grated parmesan.
8. Bake for ten minutes, temperature - 200 ° C.

With minced meat

Features Meat-filled rolls with tomato and sour cream sauce - a hearty main course. It can be offered to households for a casual lunch or served for a festive dinner for guests. Among the cooking processes there is no frying, so you can not worry about your figure.

You will need:

• blue ones - two young vegetables;
• chicken (fillet) - one piece;
• the egg is one;
• tomato - two large;
• any hard cheese - 100 g;
• sour cream - 150 ml;
• garlic - at will;
• greens - to choose from;
• salt pepper.

Stages

1. Prepare the base of the rolls: cut the blue ones into plates, remove the bitterness with the help of soaking or salt.
2. Make minced chicken with a blender.
3. Grate cheese, combine it with minced meat, beat the egg. Add spices, greens if desired. Stir the filling.
4. Remove the plates of eggplant from salted water, pour over boiling water. It is necessary that the workpieces become plastic and easily twist into rolls.
5. Make cheese and meat rolls. Fold in a baking dish.
6. Prepare the sauce: blanch the tomatoes, peel them, chop the pulp, mix with sour cream, add the garlic.
7. Pour the rolls into the sauce. 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 back to the oven.

Eggplant rolls are a great picnic option. It is not necessary to cook a dish at home and bring it with you: make a snack in nature. It’s both tastier and more fun. Blanks for rolls are sprayed with olive oil and grilled until tender. Dishes for a picnic should be light, so make the filling for rolls from fresh vegetables and herbs. You can not "bother" and just wrap slices of fresh tomatoes in eggplant slices - in nature such an appetizer will fly apart in a matter of minutes.

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