I hope there are some eggplant roll guests among you, as I myself am? I like to change the filling in them depending on the mood and season. This recipe is more of a winter: the filling contains curd flavored with black pepper, garlic and fresh dill, and about the same amount of cheese is added with fried mushrooms. The rolls are tasty and satisfying.
For the recipe you need:
- aubergine – 5 st.
- salt to taste
- curd – 200 g
- onion – 1/2 pc.
- mushrooms (fresh mushrooms) – 200 g
- dill (fresh herbs) – to taste
- garlic – 1 clove
- salt to taste
- ground black pepper – to taste.
Wash the eggplants, wipe them with a towel and cut lengthwise into plates that are about 5 mm thick. Arrange the sliced eggplants on a vegetable cutting board, sprinkle with coarse salt, place a load on top (I have a heavy cutting board for this) and let stand for 30 minutes so that the juice protrudes from the eggplant. Then rinse the eggplant slices in cold water and squeeze lightly. This is done so that the eggplants absorb less oil during frying.
Fry eggplants prepared in this way on both sides in a saucepan in heated oil. Transfer the fried eggplant to paper towels to absorb excess oil.
Prepare the filling for the rolls. Finely chop the onions. Wipe fresh champignons with a paper towel and cut into thin slices.
Heat vegetable oil in a frying pan and sauté onion in it. Add mushrooms to the onion and fry everything together, stirring often, until mushrooms are ready. Season the mushrooms fried with onions with salt and pepper to taste.
In a bowl, mash with a fork or beat the curd cheese with a mixer. Add chopped fresh dill and salt to taste to the cheese.
Then put the fried mushrooms and onions into a bowl with curd cheese and mix. The filling for the eggplant rolls is ready.
Place 1-2 teaspoons on the edge of each eggplant slice. cold cuts and rolls. Place the prepared fried eggplant rolls with cottage cheese and mushrooms on a bowl and serve.