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Eggplant Rolls with Cottage Cheese Filling

A delicious appetizer that comes together in a flash! These hearty stuffed rolls are great for breakfast or dinner, and they make a wonderful side at lunch too.

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Eggplant rolls with cottage cheese filling
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Eggplant rolls with cottage cheese filling
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 % 5 g
Fats 23 % 3 g
Carbohydrates 38 % 5 g
68 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

  1. Step 1:

    Step 1

    Gather the ingredients for these delicious stuffed eggplant rolls, and make the filling: to a bowl with two hundred grams of cottage cheese, add one teaspoon of a dill, cilantro, and parsley blend, plus three cloves of garlic pressed through a garlic press.

  2. Step 2:

    Step 2

    Add one tablespoon of sour cream and a little salt and black pepper to the same bowl, and mix thoroughly.

  3. Step 3:

    Step 3

    Slice two eggplants into thin planks lengthwise.

  4. Step 4:

    Step 4

    Fry the eggplant planks in a skillet heated with olive oil until golden on each side.

  5. Step 5:

    Step 5

    Set the fried eggplant planks on a paper towel to cool and drain off excess oil.

  6. Step 6:

    Step 6

    Cut one tomato into evenly sized cubes.

  7. Step 7:

    Step 7

    Place a portion of the cottage cheese filling on each eggplant plank and gently roll them up.

  8. Step 8:

    Step 8

    Top each eggplant roll with a piece of tomato and secure with a toothpick or skewer.

  9. Step 9:

    Step 9

    Cook together, cook simply, and make the tastiest dishes at home from everyday ingredients with our recipes! Enjoy!

  • Everyone's favorite eggplant! A delicious appetizer in no time flat. These hearty rolls are great for breakfast or dinner, and they make a lovely addition to lunch too. Eggplant rolls pair beautifully with all kinds of fillings, so you can experiment with this recipe endlessly. It's a simple way to make truly tasty eggplant — give it a try! Botanically, eggplant is actually a berry, though in the kitchen we treat it as a vegetable. Growers have developed a huge range of varieties in every shape, size, and color; small, colorful types are especially common in East Asia. Their shape ranges from cylindrical and pear-like to nearly round, and their weight varies enormously — anywhere from 1 ounce to over 4 pounds. Eggplant isn't always blue or purple, either, though medium-sized deep-purple fruits are the classic favorite.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Eggplant - 24  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Herb mixture - 259  kcal/100g

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