Recipe "Rolls of eggplant with three toppings":
- eggplant - 5 pcs.
- salt (large, non-iodized) - 2 tablespoons
- vegetable oil (for frying) - 200 ml
- cheese - 300 grams (three toppings)
- herbs (cilantro, parsley) - 1 beams. (Filling 1)
- nuts (pecans or walnuts) - 50 g (filling 1)
- cheese soft cream - 100 g (for three fillings)
- mayonnaise - 3 tablespoons (for three fillings)
- Bulgarian pepper - 1 pc. (Filling 2)
- basil - 3 branches (filling 2)
- cucumber - 1 piece. (Filling 3)
Number of servings
The complexity of cooking
Step by step recipe for cooking
Eggplant wash (to clean it is not necessary) and cut along the thin plates. Cover generously with salt and leave for 20-30 minutes, then rinse well with cold water and thoroughly dry with a towel.
For the filling: cheese mash with a fork and divided into three parts, cheese grate, and divided into three parts, herbs and nuts finely porubit.Nachinka 1 - mix cheese, herbs, nuts, cheese and mayonnaise filling 2 - pepper cut into small cubes and mix with cheese, cheese, basil and mayonnaise filling 3 - cucumber cut into cubes, cheese, cheese and mayonnaise mix.
Fry the slices of eggplant on a small numbervegetable oil, dry on a paper towel from the surplus on masla.Vylozhit 1st.l. toppings to the edge of each slice of eggplant and roll rolls. The third stuffing invest a slice of fresh cucumber. Let stand for rolls in a cool place for 1 hour and serve.