Eggplant rolls with cheese and garlic

● Large eggplant – 2 PCs
● Water for soaking – 2 liters
● Salt – 1 tablespoon
● Vegetable oil for frying – about 100 ml
● Cheese – 250 g
● Garlic – 2 – 3 cloves (or to taste)
● Parsley – a few sprigs
● Mayonnaise – 4 – 6 tablespoons

Wash the eggplants, dry it, cut off the tails, cut into thin slices with a thickness of half a finger (easier to do well sharpened knife ). In a large pot pour water, dissolve it in 1 tablespoon of salt and drop in the eggplant. The eggplant spread flat plate with a load. Leave the vegetables to vymeshivaetsya (this process is mandatory in order came the bitterness from the eggplant). Estimated time soaking 30 minutes, and more.

Out of the pan with eggplant to drain the salt water. The vegetable slices slightly dry, laying them on a cutting Board. Heat over medium heat a frying pan with vegetable oil (1 to 2 tablespoons, depending on the size of the pan). Fry in hot oil the eggplant slices on both sides until Golden brown. To the pan add a few tablespoons of vegetable oil, repeat frying with remaining vegetable slices. If you think fried eggplant too thick, you can dry it on a paper towel (the excess oil will go). Alternatively, we can offer eggplant not to fry in the pan, and bake in the oven at a temperature of 220 degrees under the foil. Cooking time about 20 minutes with one revolution of the vegetable.

Now prepare the filling.
250 g of cheese to grate. 2 – 3 cloves of garlic to peel, squeeze through Chesnokovka (or RUB on a small grater). Parsley leaves, wash and finely chop. All mix, season 4 – 6 tablespoons of mayonnaise. Mix well.On a cutting Board lay out fried slices of eggplant. To smear over the surface of the cheese filling. Wrap the eggplant rolls, starting with narrow end. Rolls of eggplant, spread on a flat plate. Garnish with greens. Aubergine rolls with cheese and garlic ready! You can bring to the table.

Uploaded: Aug 25, 2015

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published 2 years ago