Eggplant rolls

Eggplant rolls


Eggplant (medium) — 1 pc.
Cottage cheese — 200 g
Garlic — 1 clove
Hard cheese — 50 g
Parsley — 1 bunch
Vegetable oil — for frying
Salt to taste
Pepper to taste


  1. Cut the eggplant into strips. Sprinkle strips of salt, let lie for 10 minutes and pat dry with a paper towel. Grease each strip with a cooking brush with vegetable oil. So the eggplant will not pick up excess oil, as it happens when frying.
  2. Fry the eggplants in a dry hot skillet. Put strips on a paper towel.
  3. Grind a clove of garlic. It is best to grind it into a paste with a knife on a cutting board, adding a little salt. Finely chop a bunch of parsley. Mix greens with garlic, mashing well with a spoon.
  4. Mix cottage cheese with herbs and grated cheese. Add salt and pepper to taste. Put a spoon of cottage cheese on a slice of eggplant. Roll up and stab with a toothpick.

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