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Eggplant rolls with cheese and garlic

Eggplant Rolls with Cheese and Garlic

An appetizer that's genuinely easy to make — bright and delicious! Eggplant rolls with cheese and garlic are just as at home on a weeknight dinner as on a party spread. You can switch up the filling with walnuts, fresh herbs, or even meat. They look appetizing and festive, and they're always the first thing to disappear from the table. Success guaranteed!

Maria

Recipe author

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Composition / ingredients

Servings:

Eggplant (large)

Vegetable oil

Hard cheese

100

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 62 % 21 g

Carbohydrates 15 % 5 g

236 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make eggplant rolls? Gather your ingredients. Which eggplant should you pick? Choose a firm, heavy one — not spongy — with smooth, dark, unblemished skin, and make sure the stem is still attached.
Step 2:

Wash the eggplant and pat it dry with paper towels. Trim off the stem and slice it lengthwise into thin planks (about 5-7 mm thick).
Step 3:

To draw out any bitterness, salt the slices, pile them in a colander, and let them sit for 15-30 minutes. Then rinse under running water and gently squeeze out the excess moisture.
Step 4:

Add refined vegetable oil to a skillet. Fry the eggplant planks on both sides until golden, then set them on paper towels to soak up the excess oil.
Step 5:

For pretty grill marks on the eggplant, use a grill pan.
Step 6:

How do you make the filling? Gather the filling ingredients from the list.
Step 7:

Grate the hard cheese on the medium side of a box grater. Any cheese works, as long as it tastes good.
Step 8:

Peel the garlic cloves and press them through a garlic press. In a bowl, combine the cheese, garlic, and mayonnaise.
Step 9:

Mix everything well. The filling is ready.
Step 10:

Spread a thin layer of filling over the entire surface of each eggplant slice. It's best to do this right after frying — once the slices cool, they don't roll up as neatly.
Step 11:

Roll each eggplant plank up into a tidy roll.
Step 12:

Roll up the rest the same way. To keep them from unrolling, secure each with a toothpick and arrange them on a plate. Garnish with lettuce and fresh herbs before serving. Your eggplant rolls are ready. Enjoy!

These eggplant rolls with cheese and garlic can be served either hot or cold. To plate them, lay down some washed and dried lettuce leaves, arrange the rolls neatly on top, and garnish with sprigs of fresh herbs — a scatter of walnuts toasted in a dry skillet is a nice touch too.
You can also stir some chopped dill into the filling.
Homemade mayonnaise is worth the effort — it's both tastier and better for you. And you don't have to stick with mayonnaise: sour cream or plain yogurt works as a dressing too. Use them on their own or blended with mayonnaise in any ratio you like to lighten the dish.
Use an oil with a high smoke point for frying. Every oil is healthy only up to a certain temperature — its smoke point — beyond which it begins to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they contain many unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. For oven, skillet, or grill cooking, reach for a high-smoke-point oil — refined sunflower, olive, and grapeseed are among the most common.
To check whether the oil in the skillet is hot enough, dip in a wooden spatula. If bubbles gather around it, you're ready to start frying.