Yesterday I tried a new recipe for eggplant rolls - it turned out very tasty! Therefore, I hasten to share the recipe with you. This appetizer is suitable for any table: just for dinner or for a holiday - it flies off the table very quickly. So let's start cooking!
Ingredients:
Eggplant
Mushrooms (I have champignons)
Cheese
Onion
Garlic
Salt
Pepper
Butter
Greens
Preparation:
We need one large eggplant. If it's small, then take another one. Cut into plates up to 5 mm thick, sprinkle with a little salt and leave for 15 minutes. I think there is no need to explain why to do this: so that bitterness comes out of the eggplants.
While the eggplants are standing, prepare the filling. In a frying pan in vegetable oil, fry 1 onion and 4-5 mushrooms. Finely chop the onion and mushrooms, add salt and pepper to taste, fry for 10 minutes.
As soon as the mushrooms have cooled down a little, add grated cheese, 80 grams and a couple of garlic cloves to them (grate or squeeze through a press). You can add a little greenery. Mix, the filling is ready.
Note: By the way, you can adjust the proportions to your liking: for example, add more cheese, or more mushrooms. Do not use champignons, but other mushrooms. I want to try cooking with chanterelles.
We wash the eggplants, wipe them a little with a napkin and fry on both sides in vegetable oil. Eggplants shouldn't have a lot of oil, so after frying, put them on paper towels.
Well, now we collect rolls. We take a strip of eggplant, spread the cheese and mushroom filling on the edge and roll it up. Put the finished rolls on a plate, on top you can decorate with sprigs of greens. Very tasty!
Read also: I don't fry the eggplants anymore. I prepare a marinade snack from them. Delicious and simple
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