Awesomely delicious and spicy eggplant appetizer! Eggplant rolls will not leave anyone indifferent. The cottage cheese and cheese filling goes well with nuts, herbs and garlic pungency.
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | Eastern European |
Ingredients
Ingredients- Eggplant – 2-3 pcs.
- Hard cheese – 100 g
- Cottage cheese (any fat content) – 150 g
- Garlic – 3-4 cloves
- Walnuts – 50 g
- Cilantro greens – 1 small bunch
- Ground paprika – 3 g
- Mayonnaise or sour cream – 2-3 tbsp
- Salt to taste
- Vegetable oil – for frying
Print Recipe
Pin Recipe Instructions
- Wash the eggplants (it is better to take even, long fruits of the correct shape) and cut along plates 0.4-0.5 cm thick.I have young eggplants and they do not have bitterness yet, therefore I salt them and immediately start frying.
- Eggplant must be fried on both sides until tender in a little oil.
- After frying, it is advisable to spread the eggplants on a paper towel.
- Prepare the ingredients for the filling. Grate the cheese on a fine grater, chop the nuts with a rolling pin, chop the herbs. Mash cottage cheese of any fat content with a fork, mix with nuts.
- Add cheese.
- There – greens, garlic, paprika passed through a press.
- To make the filling homogeneous, add mayonnaise or sour cream and salt if necessary.
- Mix everything thoroughly – the filling for the eggplant rolls is ready.
- Put a little filling on a plate of eggplant and roll up, forming a roll.
- Put the finished eggplant rolls on a plate in a slide, sprinkle with chopped cilantro and serve.
Bon Appetit!
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