Eggplant rolls are one tasty snack among many classic options. In order to diversify and give its own flavor, each chef adds an exotic ingredient or spices to the filling during cooking. Some chefs fry rolls in batter.
In this recipe, the filling consists of the simplest and most affordable products that can be easily found on the shelves of any store. Thanks to this, the cooking process takes a little time, but this does not affect the taste at all.
To make the dish more useful, it is best to fry the eggplants in coconut oil, and take the less fatty cottage cheese.
Ingredients:
Eggplant - 2 pcs.
Curd 9% - 300 gr.
Processed cheese - 100 gr.
Sweet pepper - 200 gr.
Carrots - 2 pcs.
Walnuts - 50 gr.
Walnut yogurt - 3 tbsp l.
Coconut oil - 40 ml
Greens to taste
Salt, black pepper, spices - to taste
Preparation:
1. Prepare all the required ingredients according to the list.
2. Start with the eggplant. First, wash them thoroughly under running water. Then cut off the ends below from the base of the leaves and stem. If you use old blue ones, be sure to remove the skin, since it is rather rough and after cooking it will not become soft, like, for example, young ones. Slice the eggplant thinly into strips approximately 3-5mm thick. Place in layers on a board or bowl, sprinkling each layer with salt. Thus, the bitter juice that is contained in the vegetable will stand out.
3. Place a few strips of eggplant in a preheated skillet with coconut oil. Fry on both sides for 3 minutes over low heat until a light brown crust is obtained. Do the same with the rest of the blue ones.
4. Now prepare the filling. To do this, thoroughly wash the bell peppers, carrots and herbs. Peel the carrots and grate on a fine grater or finely cut into strips. Remove the seed / stem from the pepper and cut into medium cubes. First, fry the peppers for 3 minutes in a skillet with oil over medium heat. Then add the spiced carrots and cook for another 5 minutes over low heat.
5. Grate the melted cheese on a coarse grater. Add it to the curd along with Greek yogurt (can be substituted for sour cream) and spices to taste.
6. Mix well, add finely chopped walnuts and herbs.
7. Mix everything again, then put in small portions on the strips of eggplant. Further in the middle are stewed vegetables and chopped nuts.
8. Then carefully roll the rolls. If necessary, hold together with a toothpick or skewer.
9. Transfer the finished eggplant rolls with nuts and vegetables to a wooden tray or plate. Serve with tomato sauce and / or garlic.
Bon Appetit!
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