→ Eggplant rolls with curd filling. Eggplant rolls with cottage cheese and garlic. Delicious eggplant rolls with cottage cheese and cheese

Eggplant rolls with curd filling. Eggplant rolls with cottage cheese and garlic. Delicious eggplant rolls with cottage cheese and cheese

We continue to collect recipes for dishes on New Year's table. I offer you a recipe for eggplant rolls with cottage cheese.
Some will say that this dish is more of a summer dish, but now it’s not a problem to buy eggplants in the store even for the New Year.

I prepare different fillings for rolls: prunes with nuts, Korean carrots, cheese with garlic, eggs and mayonnaise. Filled with prunes and nuts, I will definitely have rolls on my New Year's table.

Today I offer a simple but very delicious recipe. I season the cottage cheese with sour cream so it tastes better and has less calories, and if you bake eggplant slices in the oven it will be dietary dish. Add greens to the cottage cheese if desired.

Delicious eggplant rolls with cottage cheese and cheese

Ingredients:

  • eggplants – 3 pcs.
  • cottage cheese – 200 g,
  • hard cheese – 50 g,
  • sour cream - 3 tablespoons (I use homemade),
  • garlic – 2 cloves,
  • greens, salt.

Method of preparation: Cut clean and dry eggplants into slices. I sprinkle the slices with salt and leave them for about five minutes; I don’t soak them in salt water, I love the bitterness.
But I advise you to cut the slices and put them in salted water, put a plate on top and place a weight. In about 20 minutes we will start cooking. All the bitterness will go away.
Pour oil into a frying pan and fry the eggplant slices on both sides, when ready, blot with paper napkins and remove excess fat.
Or, as I already advised, cook in the oven.
Filling: Grate the cheese on a fine grater. Mash the cottage cheese with a fork, combine with cheese, garlic, herbs and season with sour cream. Add salt to taste. For those who prefer mayonnaise, no salt is needed.
Place a spoonful of filling on the fried slice of eggplant and roll into rolls.
We did it delicious snack on the New Year's table.

Appetizing eggplant rolls with cottage cheese and nuts are a delicious snack that has many recipes and variations. And this is not surprising; by changing the filling, you can get a new interesting dish every time.

This time I used pasty cottage cheese of medium fat content, walnuts, garlic and fresh herbs. It turned out very tasty, moderately spicy and unusual.

Eggplant stuffed with cottage cheese and I just fried the nuts first sunflower oil. If desired, vegetable slices can be dipped in egg batter and fry until soft.

If you want to please your guests and family with a seasonal snack, prepare these eggplant rolls for festive table. Believe me, they will appreciate the dish.

Ingredients:

  • 2 eggplants
  • 50 ml sunflower oil
  • 100 g pasty cottage cheese
  • 50 g kernels walnuts
  • a small bunch of dill and parsley
  • 1-2 cloves of garlic
  • 2 tbsp. l. mayonnaise
  • a pinch of ground black pepper
  • salt to taste

How to prepare eggplant rolls with cottage cheese and nuts:

Wash the eggplants and trim the stems. Cut the vegetables into slices 0.5 centimeters thick, as required by the recipe for eggplant rolls with cottage cheese and nuts.

Place the eggplants in a deep bowl, generously salt them and leave for 15 minutes so that they release their juice and the bitterness goes away.

Then rinse the eggplants under running water and dry them with paper towels. Pour some vegetable oil into a non-stick frying pan. Fry the eggplant slices in it on both sides until golden brown, so that the eggplant snack rolls with cottage cheese look appetizing.

Place the finished vegetables on a plate with paper towels to remove excess oil. Cut the walnut kernels with a knife and chop using a blender or rolling pin. Separate the greens from the stems, wash and finely chop. In a separate bowl, combine soft cottage cheese, finely chopped nuts and herbs.

Add garlic, mayonnaise and ground black pepper passed through a press.

Mix the ingredients until the filling for eggplant rolls with cottage cheese becomes homogeneous.

Now that all the preparations have been made, you can begin to form eggplant rolls with cottage cheese and nuts. Place a tablespoon of filling on one edge of the fried vegetable slices. Let's roll up neat rolls and secure them with skewers if necessary.

If you are looking for a spectacular appetizer for some kind of celebration, then you should like my recipe today. We are talking about eggplant snack rolls with cottage cheese and herbs - bright and appetizing. Your guests will certainly like these eggplant rolls with cottage cheese - after all, both their appearance and taste are beyond praise.

And you, as a housewife, will be pleased with the cooking process: eggplant rolls with cottage cheese and garlic are very simple to make. Actually, all eggplant rolls for the holiday table are prepared quickly, regardless of the filling, which can be very varied.

My version - cottage cheese, garlic, herbs and tomato - is very affordable and goes well with fried eggplants. So you can rest assured that this recipe for eggplant rolls with cottage cheese and garlic will not let you down! If you have prepared similar rolls before, then it will be very easy for you to fill them with cottage cheese.

If you are making such a snack for the first time, then pay attention to some nuances: how to fry eggplants correctly, how to roll them correctly... I will be happy to share with you all the secrets of how to prepare eggplant rolls with cottage cheese.

Ingredients for 10 rolls:

  • 1-2 eggplants;
  • 100 g cottage cheese;
  • 1 clove of garlic;
  • 1 small tomato;
  • dill and parsley to taste;
  • salt to taste;
  • 1 tablespoon of vegetable oil.

How to prepare eggplant rolls with cottage cheese and garlic:

For the rolls, we always select fresh eggplants, elastic, with shiny skin. It is better to take short, plump eggplants, then from 1 eggplant you will get plus or minus 10 rolls. Wash the eggplants, cut off the stem. Cut the eggplants into slices 2-3 mm thick.

You can carefully cut eggplants by hand, or you can quickly and conveniently use a slicer (or slicer). If you cut the eggplants into thicker slices, the rolls will turn out thick - both unsightly and uncomfortable to eat.

Using a pastry brush, brush the slices vegetable oil and fry over medium heat in a dry, heated frying pan on both sides until soft and slightly golden brown. Each side takes very little time - about a minute, so do not move away from the pan while frying so that the eggplants do not overcook. Carefully transfer the finished eggplants to a board or plate, preferably in 1 layer, to cool.

Grind the cottage cheese with a blender.

I also add tomatoes to the filling for eggplant rolls with cottage cheese - this contrast of white and red looks very good. Cut the tomatoes in half, remove the inner part, and finely chop the dense outer part.

Let's add some more color to the eggplant rolls with cottage cheese. Wash the dill and parsley under running water, dry and finely chop. On average, for 10 rolls, 1 tablespoon of chopped herbs is enough, but you can take more or less to taste. We peel the garlic and pass it through a press.

Mix all the ingredients for filling the eggplant rolls with cottage cheese and garlic and add salt to taste. Please note that the eggplants are not salted, so the filling should be slightly salted.

Spread the filling (about 2 teaspoons) onto each slice of eggplant, slightly short of one of the edges.

 

 
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