Eggplant rolls - 10 recipes with different fillings

Eggplant rolls are an original and delicious appetizer that is equally suitable for a festive table, as well as an easy dinner dish. The filling is usually a combination of various types of cheese with garlic and vegetables. Rolls are served sprinkled with pomegranate seeds to add a special charm to the dish.

Eggplant rolls with cheese and garlic in the oven

Cooking eggplant rolls according to this recipe is not difficult, and heat treatment of vegetables in the oven will save the dish from excess fat, so you can safely use mayonnaise: the dish will not be too high in calories.

• 
  Wash the eggplants and cut off the ends, then cut the vegetables into longitudinal strips several millimeters thick.
• 
  Spread the eggplant slices and tips on parchment drizzled with vegetable oil, lightly salt and drizzle with oil on top.
• 
  Bake the eggplant strips for 15-20 minutes at 180 degrees.
• 
  Grate cheese on a fine grater, add chopped garlic and mayonnaise, stir well. Mash the baked eggplant tips and mix with the prepared filling.
• 
  Place a small amount of the resulting cheese filling on the eggplant slices and roll into tubes. Serve chilled, garnished with herbs or sprinkle with cheese as desired.

How to cook eggplant rolls with cheese and garlic in a pan?

When cooking eggplant rolls in a frying pan, you do not need to overdo it with the amount of oil: the fried vegetable slices soften quickly and take on the desired shape. A large amount of greens will give the dish a spicy and fresh taste.

Cooking time: 35 minutes, cooling - 90 minutes.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese - 50 gr.
• Garlic - 2 teeth
• Vegetable oil - 2 tbsp. l.
• Salt to taste.
• Chopped greens - optional.
• Mayonnaise - 2 tbsp. l.

Cooking process:

1. Cut the washed eggplants lengthwise to make 2 mm slices, put in a bowl, sprinkle with salt, and leave for 15 minutes.
2. Rinse the vegetable, squeeze and fry in vegetable oil in a frying pan until browned on each side.
3. Turn the cheese into small chips, add chopped or grated garlic, the right amount of mayonnaise and mix until smooth.
4. Place the filling on each fried eggplant slice (about 1 tsp for each serving) and gently roll up.
5. Fold the finished products into a container, cover with cling film and leave in the refrigerator for 90 minutes. Garnish with herbs before serving. Bon Appetit!

Georgian eggplant rolls with walnuts

The favorite Georgian dish, which includes walnuts, is easy to cook, and absolutely everyone who tries it will like it. The combination of garlic, nuts and eggplant is typical of Georgian cuisine and is ideal for such ingredients. Fresh cilantro perfectly complements the dish.

Cooking time: 40 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Walnut - 140 gr.
• Garlic - 2-3 teeth.
• Cilantro or parsley - 5 branches.
• Sour cream or unsweetened yogurt - 2 tbsp. l.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Eggplants are washed and cut into even slices, the thickness of which should not exceed 5 mm, otherwise it will be difficult to roll them into rolls.
2. Prepared vegetables are placed on a board and sprinkled with salt to remove the bitterness. This will take about 20 minutes.
3. Walnuts are calcined in a dry frying pan for 4-5 minutes and allowed to cool, and then crushed into crumbs. It is convenient to do this in a mortar or blender.
4. Garlic and greens are chopped very finely and mixed with walnuts. Then the mass is seasoned with sour cream or yogurt, slightly salted and black pepper is added, based on their taste preferences.
5. The eggplants are washed, dried with a paper towel and fried with oil until browned on both sides. Then spread on a napkin to remove excess fat.
6. Place about 1 tsp on the edge of each eggplant slice. fillings and gently roll up. They are served cold, garnished with cilantro and pomegranate seeds.

Eggplant rolls with tomatoes, cheese and garlic

Tomatoes go well with cheese, garlic, and fried eggplant. This option is suitable for those who are weight-watchers and those who prefer vegetarian snacks with a rich taste and dense texture. For a lighter meal, use curd cheeses such as feta.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese or feta - 100 gr.
• Garlic - 2 teeth
• Tomatoes - 2 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Mayonnaise - 3 tbsp l.
• Vegetable oil - for frying.
• Greens - for decoration.

Cooking process:

1. In washed eggplants, the tips are removed from both sides and cut into slices, the thickness of which should be about 3-4 mm.
2. Prepared vegetables are well sprinkled with salt and allowed to stand for about half an hour.
3. Hard cheese is turned into shavings, feta is finely chopped into crumbs, mixed with chopped garlic and mayonnaise. If necessary, bring to taste, additionally salt and pepper.
4. Eggplant slices are washed, squeezed out of excess moisture and fried in oil until they acquire a pleasant golden hue. Excess fat is removed with paper towels or towels.
5. Cut the tomatoes into thin slices.
6. A little cheese-garlic filling is placed on each piece of eggplant, then a piece of tomato and rolled into a roll. The finished appetizer must be kept in the refrigerator to infuse, and then garnished with herbs and served.

A simple recipe for making eggplant rolls with curd cheese?

Curd cheese, dill and paprika add piquancy and bright taste nuances to the filling for eggplant rolls. It turns out to be a fresh summer dish that can be served before the main one as an appetizer that warms up the appetite.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 4.

Ingredients:

• Eggplant - 2 pcs.
• Garlic - 3 teeth.
• Tomatoes - 1 pc.
• Dill - 5 branches.
• Curd cheese - 1.5 pack.
• Ground sweet paprika - 0.5 tsp.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. The washed eggplant is cut into thin slices lengthwise, spread on a flat surface and sprinkled with coarse salt. Leave for 15 minutes, and then remove the released moisture with a paper towel.
2. Eggplant slices are fried in a frying pan with oil so that they become golden brown, and then the excess fat is removed with a napkin or towel.
3. The tomato is cored with seeds, the pulp is cut into even small cubes.
4. Curd cheese is mixed with grated garlic, paprika, salt and pepper.
5. For each prepared eggplant slice, spread the filling, a little tomato and chopped dill. Roll up and put in a suitable container.
6. The dish is served garnished with herbs. Enjoy!

A simple and delicious recipe for eggplant rolls with cottage cheese

Herb cottage cheese is ideal for eggplant dishes, and rolls are no exception. The result is a fairly fresh and nutritious dish that can be used as breakfast or dinner. It is better to choose fatter cottage cheese so that the filling is more tender and juicy. Rolls are served chilled.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 10.

Ingredients:

• Eggplant - 5 pcs.
• Hard cheese - 250 gr.
• Curd 9% - 250 gr.
• Greens - 1 bunch.
• Garlic - 5 teeth
• Salt to taste.
• Ground black pepper - to taste.
• Olive oil - for frying.

Cooking process:

1. The tails of washed eggplants are removed and cut lengthwise up to 5 mm thick.
2. On a baking sheet drizzled with oil, spread the slices of eggplant and cook in the oven for about 15 minutes.
3. Shaved cheese is mixed with mashed cottage cheese, chopped herbs and garlic, seasoned with salt and black pepper.
4. Put the filling on the uncooled eggplant slices, which will allow the cheese to melt slightly, and the garlic to reveal its full aroma.
5. The dish is served after the rolls have completely cooled down, garnished with herbs.

Eggplant rolls with minced meat at home

The rolls prepared according to this recipe are intended for those who do not consider a dish without meat to be complete. Spices - coriander, bay leaf and garlic - add piquancy and richness to the dish, and couscous - lightness and notes of Middle Eastern cuisine.

Cooking time: 1 hour 15 minutes.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Eggplant - 2 pcs.
• Minced meat (pork + beef) - 500 gr.
• Couscous - 30 gr.
• Bulb onions - 2 pcs.
• Carrots - 1 pc.
• Tomatoes - 2 pcs.
• Vegetable oil - 6 tbsp. l.
• Granulated sugar - 1 tbsp. l.
• Greens to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Ground coriander - 1 tsp
• Bay leaf - 2 pcs.
• Garlic - 3 teeth.

Cooking process:

1. The eggplants are washed, cut into slices, the thickness of which should be no more than 3 mm, and then poured with hot salt water for 10 minutes.
2. In a separate bowl, pour boiling water over the couscous and let it brew for 5 minutes.
3. Cut one onion into small cubes and fry until soft in oil. This takes 5-7 minutes. Put finely chopped carrots on the onion and cook the vegetables together for another 5-7 minutes.
4. In a deep bowl, mix the minced meat, couscous, browned vegetables, chopped herbs, spices, salt and pepper. Knead the resulting filling well.
5. Spread a little filling on a slice of eggplant and roll it into a roll. The blanks are folded into a deep glass dish or stewpan.
6. For pouring, the remaining onion is cut and sautéed in oil, finely grated tomatoes, sugar, a little salt and bay leaf are added there.
7. Sprinkle the prepared rolls with chopped garlic, pour over the tomato mixture and stew under a lid in the oven for about 45 minutes. Cooking temperature - 200 degrees.
8. The rolls are served hot with tomato sauce and sour cream. Bon Appetit!

Eggplant rolls with carrots and garlic

As a filling for eggplant rolls, other vegetables are often used - tomatoes, onions, garlic or carrots. The result is a nutritious and light snack that can be served as a side dish for meat dishes or as an aperitif before the main serving.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 8.

Ingredients:

• Eggplant - 5 pcs.
• Tomatoes - 2 pcs.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 3 teeth.
• Vegetable oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. For washed eggplants, the tails are cut off on both sides, and the rest is divided into thin slices. The slices are put in a deep container, poured with salted water and kept under pressure for half an hour to remove the bitterness.
2. Then the slices are lightly wrung out, laid out on a paper towel to completely remove the liquid, and then fried with vegetable oil to brown.
3. Put the finished slices on a napkin, freeing them from excess fat.
4. Tomatoes, onions, carrots and garlic are chopped very finely, mixed, and seasoned with salt and pepper.
5. Put a little vegetable filling on each piece of eggplant, gently roll it up and put it on a serving dish. They eat eggplant rolls chilled with vegetable filling.

Eggplant rolls with mayonnaise, cheese and garlic

One of the most popular recipes for eggplant rolls, filled with cheese, garlic and mayonnaise. Such a dish goes well as an appetizer for strong drinks: tasty, satisfying and spicy.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Eggplant - 500 gr.
• Hard cheese - 50 gr.
• Mayonnaise - 3 tbsp l.
• Garlic - 3 teeth.
• Vegetable oil - for frying.
• Salt to taste.
• Greens - for decoration.

Cooking process:

1. The washed eggplants are cut along slices no more than 5 mm thick and folded, sprinkled with salt, into a container for 20 minutes.
2. Chopped garlic, mayonnaise and cheese shavings are mixed in a separate bowl.
3. Eggplant slices are fried in oil for 3-5 minutes on each side to create a browned crust, and then spread on a paper towel to remove excess fat.
4. Spread a little cheese filling on each slice and carefully form a roll.
5. Eggplant rolls are served, garnished with herbs and a drop of mayonnaise.

Delicious eggplant rolls with cream cheese

You can also cook eggplant rolls with the addition of melted cheese to the filling. But zucchini will give a special mushroom taste and freshness to the dish. The dish is suitable for a snack or breakfast.

Cooking time: 45 min.

Cooking time: 10 min.

Servings - 6.

Ingredients:

• Eggplant - 2 pcs.
• Small zucchini - 1 pc.
• Bulb onions - 1 pc.
• Processed cheese - 1 pc.
• Garlic - 1 tooth
• Mayonnaise to taste.
• Vegetable oil - for frying.
• Salt to taste.
• Black pepper to taste.

Cooking process:

1. The eggplants are washed and cut into thin strips. Put the slices in a bowl, sprinkle with salt, and leave for 15 minutes to leave the bitterness.
2. After the time has elapsed, the eggplants are washed, squeezed lightly and fried with oil on both sides to brown. If you want to get a dietary product, it is better not to pour oil into the pan, where the slices will be fried, but to grease them with oil and cook in a dry pan.
3. Zucchini is peeled and grated on a coarse grater.
4. Finely chopped onions are fried in oil, put the zucchini there, salt and cook until the mass begins to thicken.
5. The processed cheese is rubbed, finely chopped garlic is added, mixed with the zucchini-onion mass and the mixture is seasoned with mayonnaise.
6. For each prepared eggplant slice, spread a little filling, roll it up and place it in the refrigerator for cooling. Bon Appetit!