Well, who does not know and does not love this delicious blue snack? It seems to me that this is one of the most popular dishes on any family or holiday table between July and October, during the eggplant season. And, of course, every housewife has her own favorite recipe for making eggplant rolls. I want to share with you a recipe that lives on and is very popular in my family.
Ingredients:
Eggplant - 400 g
Curd 0% - 100 g
Hard cheese - 100 g
Garlic - 1 clove
Sour cream (or mayonnaise) - 1 tbsp.
Salt to taste
Ch.m. pepper - taste
Dill - 5 branches
Vegetable oil - 3 tbsp.
Flour (optional) - 3 tablespoons
Preparation:
1. To make eggplant rolls with cheese and garlic, prepare the items listed. Choose vegetables that are young, with soft seeds, smooth skin and long enough so it will be easier to wrap the cheese filling in them. Wash eggplants and dill under running water, pat dry with paper towels.
2. In blue ones, cut off the top and tails, cut the fruits along into thin strips. Next, pour a little vegetable oil into the pan and fry the eggplant tongues in it for 1.5-2 minutes on each side. I was taught that before you start to fry the eggplant slices, you first need to roll them in flour. Then they get a beautiful ruddy color and do absorb a little less oil, but this is optional. If you are used to frying them in oil, then you can skip this step.
3. Be sure to place the fried eggplant strips on paper towels - the excess oil should be gone. For now, we'll prepare a delicious cheese filling. Rub low-fat cottage cheese through a sieve or mash with a fork, grate your favorite hard cheese on a fine grater. Chop fresh dill very finely. Place all of these ingredients in a deep bowl. Add garlic passed through a press, salt and pepper the filling. Now all the ingredients need to be tied together with the sauce. It is tastier to fill with mayonnaise, it will be more useful with sour cream, and you decide for yourself with what and how it will be better for you.
4. By this time, the eggplant tongues should have cooled slightly. We spread them on any convenient flat surface, put a full teaspoon of cheese filling on one edge and roll the eggplant slice into a roll. If you cut the blue ones thin enough, then the finished rolls will keep their shape well.
5. Serve the cooked eggplant rolls with cheese and garlic with a white sauce such as cheese or caesar.
Before serving, the appetizer can be put in the refrigerator for a while, as for me, it tastes better when cold.
Enjoy!
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