Rolls of aubergines with walnuts - a refined snack for every day
Autumn came - it's time to ripen and collect manyvegetables, in that and number of such useful and tasty eggplants. And, of course, before each mistress there are questions connected with processing of the obtained crop. How to cook eggplant? Rolls are the perfect solution and a wonderful snack for every day. Stuff a vegetable with your favorite stuffing or experiment - and surprise loved ones and friends!
Eggplant rolls with walnuts and feta cheese
Ingredients:
- large eggplant;
- 150 grams of brynza;
- four tablespoons of walnuts;
- a bunch of parsley and dill;
- sunflower oil;
- ground pepper;
- salt.
Preparation
Have pre-washed and dried eggplant cuttip with peduncle. Cut the vegetable along thin slices. Each plate rubbed with salt and left for 12-15 minutes. Thus, you can solve two problems at once: get rid of unnecessary bitterness and make the vegetable softer. After a quarter of an hour, rinse the salted slices with running water, dry and, having greased both sides with sunflower oil, fry in a pan until ready. Lay them on a separate dish, and at this time to do the preparation of the filling. Garnish with finely chopped nuts, ground with cheese, and kneaded with a fork. All ingredients of the filling are combined and mixed thoroughly. For fried slices of vegetables put a small lump of filling and roll the rolls of eggplant with walnut and cheese. For convenience, you can fasten the prepared snack with toothpicks. On the serving dish lay the leaves of a green salad, and on top - a ready meal.
Baked eggplant rolls with chicken meat
Ingredients:
- large eggplant;
- 300 grams of chicken fillet;
- a couple tablespoons of olive oil;
- salt;
- pepper ground
Preparation
Eggplant wash, dry and, removing the tip withstubby, cut into thin plates. As in the recipe "Eggplant rolls with walnuts and cheese", rid the bitterness by rubbing it with salt and leaving for 12-15 minutes, then rinse with water. In warm olive oil, fry prepared eggplant slices and flip them onto a napkin to remove excess oil. Chicken fillet cut into thin strips. Add to the taste of ground pepper and salt, mix well. Cook the stuffing on a plate of eggplant, roll them with rolls and, with toothpicks, spread out on a greased baking sheet. Heat the oven to 180 degrees and, putting it into shape with a snack, bake for about 15 minutes. A ready-made snack is served with a selection of fresh vegetables.
Eggplant rolls with walnut and tomato
Ingredients:
- eggplant;
- tomato;
- a couple tablespoons of walnut nuts;
- green cilantro;
- clove of garlic;
- mayonnaise;
- sunflower oil;
- salt
Preparation
Eggplant cut along thin plates and,after rubbing with salt, leave for a quarter of an hour. After that, rinse in water and dry with a towel. Fry the slices of the vegetable on both sides, adding sunflower-seed oil, flip on paper napkins to get rid of excess fat. For the preparation of the filling mix finely chopped walnuts, coriander, garlic and mayonnaise, mix thoroughly. Cut tomato with thin slabs. On a plate of eggplant lay a tomato and a mixture of nuts and wrap the slices of the vegetable rolls. Easy to prepare, but at the same time refined snack is ready. Welcome to the table!
