Eggplants have not yet departed, which means that you can enjoy them at least every day. If you are tired of caviar (although how can it get bored ???) it is worth making rolls. It only seems that eggplant rolls are long, dreary, require large financial costs and, in general, are unprofitable, you stand at the stove, and everything is swept off the table, but ten minutes.
In fact, everything is done once or twice (honestly, honestly).
So, we take:
- Large eggplants (large because we need to lay them on) - 2-3 pieces
- Olive (or just vegetable) oil (50-60 grams required)
- A couple - three cloves of garlic
- Paprika and oregano (dried), salt to taste
- Balsamic vinegar - a couple of spoons (you can take a balsamic cream sauce, here it is)
- Cheese (feta, feta cheese, mozzarella - in general, what is and what you like) - 200-300 grams, in general, enough to be enough for the filling)
- A couple of handfuls of walnuts
- Some pomegranate seeds (for decoration)
- Some greens (for decoration and filling)
How we cook:
We lay the eggplants on flat long slices - they will be the basis of the rolls.
From oil, balsamic, seasonings, salt and a couple of chives we make a marinade (do not forget to skip the garlic through a press), coat the eggplant slices with it and grill. If there is no grill, we line the baking sheet with paper, put in the eggplant, grease with oil and in the oven at 180-200 degrees for 10 minutes.
We make the filling: crumb or knead the cheese, into it - finely chopped nuts, into it - crushed clove of garlic, into it - finely chopped greens.
Perpriming and ...
It seems the eggplants are ready. We take them out, let them pause a little (otherwise how to twist) and... putting the filling on a slice, twist it with a roll.
Voila!
Simple, fast, easy to remember. If the rolls are unwound, toothpicks will help.
Oh yes, you need to hold the rolls for a couple of hours so that they "soak" the eggplant-cheese taste, cheese - eggplant.
Bon Appetit!