Snack rolls made from eggplant strips with cheese and garlic inside

These special rolls are perfect for the summer diet, when eggplants are available to almost everyone. They can be prepared for a formal or daily table - such a dish will always be the center of attention. Fried or baked eggplant strips can be stuffed with nuts, minced meat, vegetables and other fillings. One of the most successful options is eggplant rolls with cheese and garlic. These recipes, complete with photos and tips, will show how delicious and varied this appetizer is. We recommend trying all the offered types of rolls.

Content:

Before preparing a dish according to any of the presented recipes, you need to create a subsequent one. Rinse the eggplant. Cut into slices about 0.3 cm wide. Sprinkle generously with salt. Let stand for 20 minutes. Drain off the juice. The bitterness will go away with it. Carefully, so as not to destroy the integrity, squeeze the slices from the water.

Regular Fried Eggplant Rolls Recipe

A simple, basic, yet delicious version of the dish! We suggest you start with it!

Ingredients for 2 servings:

large eggplant - 1 pc.;
cheese (hard, semi-hard) - 50 g;
fresh garlic - 3 cloves;
dill - 3-4 sprigs;
vegetable deodorized oil – 2 tbsp. l.;
table salt - 0.5 tsp.
mayonnaise (preferably homemade) – 2 tbsp. l.

Manufacturing method:

In a frying pan, fry the cooked vegetable strips on both sides until golden brown. It is important that they become elastic.
Grate cheese, garlic, chop herbs. Mix, season with mayonnaise.
Place the cheese mixture on the fried pieces of blueberries. Roll it up. If necessary, secure with toothpicks.

Fragrant rolls of fried eggplant with garlic, tomatoes, cheese

Rolls prepared in this way turn out to be very tasty, but quite fatty. At first, the little blue ones are fried, and later they are smeared with mayonnaise. To reduce calorie content, it is recommended to bake them in the oven. The taste remains constant, and the fat content is noticeably reduced.

For production you will need:

eggplants - 3 pcs.;
sunflower oil – 100 ml;
cheese – 150 g;
mayonnaise (sour cream) - 100 g;
garlic - 2-4 cloves;
reddish tomatoes - 2 pcs.;
chicken (large) eggs - 2 pcs.;
small salt - 2 tsp;
fresh greens - 5-7 tbsp. l.

How to make juicy eggplant rolls:

Pour oil into the frying pan. Fry the eggplants. Fry each side for 3-4 minutes until done. To bake the roll base in the oven, grease the pieces with oil and place them on a baking sheet in one row. Cook for 5-10 minutes. Then turn it over and throw it in the oven for another 5-10 minutes.
Place the finished strips on a plate and let cool.
Grate cheese, eggs, garlic on a small grater. Add mayonnaise or good sour cream. Mix.
Cut the tomatoes into cubes. Remove seeds and watery part.
Grease the inside of any eggplant layer. Place a few tomato slices on top. Twist.
Sprinkle the finished rolls generously with herbs.

Rolls with cheese-nut-garlic interior

A quick and tasty snack. It is better to use walnuts for the inside. They mix well with pickled cheese and a special garlic flavor.

List of required products:

eggplants (long) - 2 pcs.;
feta cheese - 150 gr.;
walnuts - 10 pcs.;
garlic - 1-2 cloves;
parsley - 1 bunch;
vegetable oil - 50-100 ml;
salt – 1 tsp;
sour cream or mayonnaise - 1-2 tbsp.

Step by step recipe:

Pour a little oil into the frying pan. Fry the eggplants until golden brown for 5-7 minutes.
Grate the cheese (mash with a fork). Press the garlic through a press. Chop the nuts and add to the cheese. Finely chop the greens. Mix the ingredients. Add sour cream (mayonnaise).
Spread the filling sparingly onto any slice of eggplant. Form into careful rolls.
Serve chilled.

Recipe for rolls with Korean carrots and melted cheese

A savory, juicy, spicy dish. It is prepared simply and from cheap goods. Colorful vegetable rolls with melted cheese are a true delight. Try it!

Snack ingredients:

young eggplants of uniformly large size - 2 pcs.;
pickled Korean carrots - 100 g;
medium tomatoes - 2 pcs.;
processed cheese - 100 g;
oil without aroma (vegetable) - 50 g;
mayonnaise (preferably homemade) - 3-4 tbsp. l.;
no matter what kind of greens - 3-5 tbsp. l.

Manufacturing method:

Lubricate the blue stripes with vegetable oil without additives or flavor. Place in a heatproof dish and place in the oven. Baking time on one side is 15 minutes. After turning over, cook for another 10-15 minutes. Approximate temperature: 200 degrees. Remove from oven. Let cool.
Grate the cheese and add mayonnaise. Mix.
Cut the tomatoes into slices.
Coat all baked eggplant strips with cheese mixture. Place tomatoes and Korean carrots on the 1st edge. Roll up. Place on a plate.
Decorate with greens.

Eggplant appetizer in the form of rolls with tasty sauce

A successful version of a unique snack. The taste has perfectly palpable notes of Italian cuisine - mozzarella, basil and olive oil emphasize the sophistication of the dish. A worthy idea for a romantic dinner.

Eggplant rolls with cheese and garlic - step-by-step recipe

Now our menu includes very tasty, moderately spicy, juicy and fragrant rolls. Or “Mother-in-law’s tongue,” as this cool snack vegetable dish is also called. But, unlike eggplant caviar, they are prepared using a special method.

Everyone understands that eggplant “tongues” mix well with cheese and garlic, and tomatoes add a slight sourness and even greater juiciness to the appetizing appetizer. Especially if you give the rolls at least half an hour to sit in the refrigerator before serving. Then they will have time to soak in the pleasant creamy garlic taste and smell of the special interior.

To stuff eggplant rolls, you can use any cheese you can find in your refrigerator. You can use hard varieties or even processed cheese; any soft, creamy curd cheese works well. Such as ricotta, feta, etc. They all mix amazingly with both garlic and blueberries.

Naturally, the appetizer will sound different every time, but it will certainly be very tasty!

Eggplant rolls with cheese and garlic - step-by-step recipe in the oven

This simple and quick appetizer comes out dressed up and will decorate any formal table. Not to mention a regular home-cooked dinner.

Required ingredients:

eggplants – 2 pcs. (young, medium size)
tomatoes – 2 pcs. (approximately)
vegetable oil - for greasing

Interior for eggplant rolls:

cheese – 100-150 gr. (hard, melted or feta)
garlic – 2 cloves (or more if you like it spicier)
mayonnaise – 2-3 tbsp. l.
salt and pepper - to taste
greens (dill or parsley)

How to cook:

First, let's prepare the eggplants. It is better to take young, elongated fruits, so that they can be conveniently rolled into rolls later. We wash them, wipe them dry with cardboard towels and cut off the stalk. Next, cut lengthwise into plates of approximately 5 - 8 mm. Maximum 1 centimeter. To cut vegetables into even layers, be sure to take a large, sharp knife.

Do not try to cut them thinner, otherwise such slices will later burn and become dry chips.

I didn’t use the last small cuts.

I would like to draw your attention to the fact that at the moment you can no longer find eggplants that taste bitter. Nowadays they grow varieties that have no bitterness.

Therefore, sliced eggplants do not need to be soaked in water in advance. They don't need to be soaked at all. On the contrary, they should be dry.

Next we need to fry the plates. Earlier, like everyone else, I fried them in a frying pan. But now I have moved away from this. To be honest, it takes a long time, and it is sprayed so that everything around is covered in oil... And the little blue ones themselves are very saturated with oil, because they, like lips, absorb it and become quite greasy. Which even interrupts the taste of the dish, by and large.

So now I bake them in the oven. It's both faster and healthier. Yes, and oil - to a minimum. I preheat the oven to 180 - 200 degrees in advance. I grease the baking sheet with vegetable oil using a brush.

I lay out the sliced layers in a row. And now they also need to be lubricated.

To do this, drop a little oil directly from the bottle onto each one and quickly smear it onto the plate. Because eggplants absorb oil very quickly - no matter how much you pour.

Add a little salt directly on the baking sheet. Next, I usually cover with foil, but now I didn’t have any, so I used baking paper.

By the way, you can create it a little differently: do not grease the baking sheet, but cover it with such paper and place vegetable slices on it, but then they need to be greased with oil on both sides.

And put in a preheated oven for 10 - 15 minutes.

And at this time you can start preparing the insides for stuffing.

First you need to grate the cheese on a small grater. I bought it ready-made, coarsely grated, so I tried to chop it a little with a knife. Later, I grated garlic into the same bowl using a very fine grater.

Each family decides on the amount of garlic without the help of others. After all, some people love it so that not a single ghoul comes close - the more vigorously, the better. :) And for some, even half a clove is too much.

We put a little chopped greens and a couple of spoons of mayonnaise here. You can use sour cream, but then add a little mustard. Or both together. And mix well. If there is not enough mayonnaise, add a little more. Well, if you take soft cream cheese, then mayonnaise may not be useful at all.

The inside must be soft, and not like granite, but at the same time it does not have to leak.

Salt and pepper to taste, mix again until smooth.

And here are our eggplants - they are almost ready. They need to be turned over with a fork or spatula. Proceed carefully so as not to get burned.

After this, we put them in the oven again, for another 5 minutes, but without paper.

Now you will be able to see very clearly how evenly you cut the plates :) Because in very thin places my little blue ones have dried out a little. But this is not creepy - they will become soft after they lie down and cool down.

Transfer the eggplants to a plate to cool.

In the meantime, we perform literally the same manipulations with the 2nd batch and put it in the oven.

Mother-in-law's eggplant tongue - snack recipe with tomatoes

Wash the tomatoes and cut into small slices. The quantity must be such that it is enough for every “tongue”.

Try to choose firm tomatoes so that they are not too juicy and fleshy. Otherwise, the rolls will simply get wet and spread out from the juice.

By the way, you can replace them with ham, or simply add it to this tasty appetizer.

And now let’s start stuffing the “mother-in-law’s tongues.”

Place about a teaspoon or dessert spoon of the insides on each sheet of fried eggplant, which have now become soft and pliable. Gently spread with a spoon along the entire length of the “tongue”. Place a slice of tomato on top of the narrow end of the plate and simply wrap it up.

As a result, we get this wonderful and very tasty roll. Place it in a serving dish.

Stuff all other eggplants in the same way. And to serve it perfectly on the table, you can decorate it with sprigs of greenery - they will look great on such a plate.

Savory appetizer rolls are a good dish for any day, even for a special feast!

How to cook eggplant rolls with walnuts in Georgian style

And now I bring to your attention the most delicious recipe for making this dish in Georgian! In Georgia they serve it as a starter to provoke appetite.

Also, such an appetizer would be perfect in canapé style. And preparing it won’t be particularly difficult, the main thing is to find all the ingredients. Well, or try replacing them with something.

The recipe contains:

eggplants - 2 pcs.
coriander (cilantro) - 15-20 gr.
onion - 1 head (medium)
garlic - 3 cloves
walnuts - 150 gr.
water - 100 ml. (cool)
snow white vinegar - 2 tbsp.

Spices:

reddish hot chili pepper - 1/4 tsp.
ground coriander seeds - 1 tsp.
fenugreek (utskho-suneli) - 1 tsp. (English title: Blue Fenugreek)
calendula (kvitelli kavili) - 1 tsp. (yellowish flower, marigold, zapran, Imereti saffron)
salt - 1/2 tsp.

If you still can’t find marigolds (calendula), replace this spice with 30 grams of fresh cilantro.

“Mother-in-law’s tongue” is the general name for spicy vegetable appetizers and salads made from fried eggplant or zucchini.
To be honest, I don’t understand where it came from and why the person at that moment remembered specifically the mother-in-law, and not the mother-in-law, for example. The story about the authorship of the dishes is silent, but the words are folk, apparently. Perhaps it’s the oblong shape of the eggplant cut into thin slices, which really resembles a long tongue?
Moreover, it is spicy from the inside with cheese and garlic, and which is later rolled into a roll... And, although the association with the language disappears after this, it is very similar to a curled tongue - the dream of any son-in-law from a funny story! :)

Eggplant rolls with tomatoes and cheese

A simple and delicious appetizer of eggplants stuffed with tomatoes, cheese and garlic. Eggplant rolls are prepared quickly, using affordable ingredients, and the taste is simply excellent!

Fried eggplant “tongues” are perfectly mixed with cheese and garlic, and tomatoes add juiciness and slight sourness to the appetizer. The rolls are moderately spicy and very tasty, especially if you give them time to sit in the refrigerator for at least half an hour before serving. Then they will have time to properly soak in the insides and acquire a pleasant creamy garlic taste and smell.

You can stuff eggplant rolls with any cheese you can find in the refrigerator. You can use hard or processed cheese; soft cream cheeses, feta, ricotta, etc. also work well. They all mix well with blue cheese and garlic. Of course, every time the snack will sound different, but it will definitely be very tasty!

Ingredients

medium sized eggplants – 2 pcs.
hard cheese, processed or feta – 100 g
garlic - 2 teeth.
tomatoes – 2 pcs.
salt and pepper - to taste
mayonnaise – 2-3 tbsp. l.
vegetable oil - for frying
greens - for serving

Manufacturing

I washed the eggplants, dried them and removed the stems. Then I cut it lengthwise into long and thin slices - strips approximately 3-4 mm wide. If you cut it thicker, it will be difficult to roll the eggplant rolls. Salt generously and leave aside for 30 minutes. Even if the blue ones are not bitter, I still recommend salting them so that they do not absorb vegetable oil so much when frying.

For the inside, I grated the cheese on a small grater (I used processed cheese) and added garlic - you can also grate it or put it through a press, take the amount to taste, depending on the desired spiciness of the snack. I seasoned the filling with mayonnaise and seasoned it with a pinch of dark ground pepper and salt. Mix well with a fork until smooth.

After half an hour, I washed the eggplant tongues in running water to remove excess salt from the surface. Lightly squeezed out the water. Then I fried them on both sides in a heated frying pan with vegetable oil. They should be browned on both sides, after which they need to be blotted with cardboard napkins to remove excess fat.

I smeared the fried eggplant tongues with the fragrant cheese and garlic interior - approximately 1 teaspoon per serving.

I cut the tomatoes into thin slices. I placed 1 piece on each eggplant - on the narrow side, so that the tomato slightly protrudes over the edge, then when rolling the rolls it will not stick out much. The most convenient way to roll eggplant rolls is to move from the narrow side to the wide side, so that the tomatoes are curled inward. If you cut the tomatoes into rings, make them thin, otherwise it will be difficult to roll the rolls. You can cut it into slices, this will simplify the task.

Before serving, it is better to let the appetizer sit for at least half an hour in the refrigerator. After that, all that remains is to place the eggplant rolls with tomatoes and cheese on a dish and garnish with fresh herbs. Bon appetit for you and your precious guests!

Fried eggplants with garlic and cheese

Recipe contents:

Ingredients
Step-by-step production
Video recipe

Summer is a time of year that is very rich in vegetable abundance, which allows housewives to prepare a huge number of necessary and various dishes once a day. But because of the hot weather, sometimes you don’t want to have a big lunch or dinner. Then light and satisfying snacks come to the rescue. The recipe for fried eggplants with garlic and cheese is a real lifesaver for any housewife.

When buying eggplants for this dish, pay attention to their appearance. The most delicious fruits are the young ones. They do not contain many seeds and are covered with a narrow blue skin with a shiny color. Since fried eggplants absorb quite a lot of oil during the manufacturing process, this dish is not recommended for people with excess body weight. But for all other people, this food is even very useful. After all, eggplants are rich in organic acids, pectins and fiber, which resolve congestion in the gallbladder. The vegetable is also excellently used in healing nutrition; its consumption is an excellent prevention of atherosclerosis (atherosclerosis is a chronic disease of the arteries of the elastic and muscular-elastic type) . Eggplant lowers cholesterol (an organic compound, a natural fatty, lipophilic alcohol contained in the cell membranes of all living organisms except nuclear-free ones) in the blood (the internal environment of the human and animal body) and restores the functioning of the intestinal tract.

Calorie content per 100 g - 65 kcal.
Number of servings - 2
Production time: 30 minutes, plus time for soaking the eggplant (optional)

Ingredients:

Eggplants - 1 pc.
Garlic - 2 cloves
Mayonnaise - 2-3 tbsp. (optional)
Cheese - 100 g
Salt - 0.5 tsp.
Ground dark pepper - a pinch
Vegetable oil - for frying

Step-by-step recipe for making fried eggplants with garlic and cheese:

1. Wash the eggplants and dry with a napkin.
Cut them into rings 5 mm wide. But they can be cut, not only into rings, but also into transverse oblong slices, then in finished form you will get long plates of eggplant. If you use old fruits, then they contain a lot of bitterness, which must be removed in advance. To do this, place the chopped vegetable in salt water for 10 minutes. Then drain the water and squeeze out the vegetables.

2. Place the frying pan on the stove, pour in vegetable oil and heat.
Place the eggplant rings and fry them on both sides until golden brown. When you fry the vegetable on the other side, season it with salt and pepper. During frying, eggplants absorb a lot of oil, which makes the appetizer quite greasy. To prevent this from happening, they can be rolled in flour before heating, a consistency of eggs and flour or eggs and breadcrumbs.

3. While the eggplants are frying, grate the cheese and peel the garlic.

4. Place the finished eggplants on the dish in which you will serve them at the table.

5. Season the fried vegetables with garlic, passed through a press.

6. Pour a little mayonnaise onto any circle. Although you can omit it or replace it with sour cream or other favorite sauce.

7. Sprinkle the eggplants with grated cheese and serve the appetizer at the table. But if you wish, you can also bake them in the oven or microwave. Then the cheese will melt, become hot and viscous.

Watch also the video recipe on how to cook eggplants with cheese and garlic.