To fill the blue ones you need to fry the filling. Eggplant rolls with filling

Stuffed eggplants are a very common dish among all peoples of the world and they are all prepared differently. But many people love stuffed eggplants because of their delicate taste; they are an ideal appetizer and look great on a holiday table. There are many incredible recipes for stuffed eggplants that look amazing on your table.

You can stuff it with a variety of products, depending on what filling your household likes; it can be minced meat with vegetables or just vegetables. Especially for dietary dishes, stuffed eggplants stuffed with vegetables are very suitable.

If you want to cook stuffed eggplants, then you need to peel them from the seeds and sprinkle with salt, let stand for 20-25 minutes, then rinse with running water, squeeze well and stuff with the filling you have chosen. Place the stuffed eggplants in a deep bowl and place in the oven for a while.

Stuffed eggplants can be prepared as a small appetizer with tomatoes and garlic, but they can also be prepared as an independent dish using minced meat for the filling, to which fried onions, carrots, and various spices are added. For the sauce, you can use olive or any other vegetable oil, sour cream or mayonnaise.
If you don’t like very high-calorie dishes, then the recipe for stuffed eggplants with vegetables, as in the photo below, is ideal for you.

Stuffed eggplants are a decoration for both festive and everyday tables... they are good both hot and cold…. as a separate dish or with a side dish!

This is what the stuffing blanks look like (“without a tail”):

When finished, the dish looks like this (with a “tail”):

Or you can stuff it without cutting the eggplant in half (zebra peeling):

Eggplant stuffed with minced meat

Ingredients:
Eggplants 5-6 pieces; Minced beef 300 grams; Onion 1 head; 2 tomatoes; 3 cloves of garlic; 2 slices of bread without crust; 2 chicken yolks; Greens to taste; Vegetable oil; Salt, pepper, other spices according to preference

Cooking method:
Cut the eggplants in half lengthwise without removing the skin. Carefully cut out the center with the seeds so that thin walls about two centimeters remain. Sprinkle the “boats” with salt, and after half an hour rinse under running water.
Carefully place the eggplants on a baking sheet, after sprinkling them with vegetable oil and place them in the oven for 15 minutes; they should be baked at 180°.
While the eggplants are in the oven, take 2 red tomatoes and remove the skins from them (to do this, put the tomatoes in boiling water for 2-3 seconds). Remove the seeds and chop finely.
Heat the vegetable oil well, fry the finely chopped eggplant centers, onions and tomatoes in it.
Add bread soaked in milk to the minced meat, add garlic, herbs and put everything in a frying pan with the tomatoes. Fry until cooked, stirring constantly with a spatula to prevent lumps from forming, add salt and pepper to taste. remove the filling from the stove.
Now we need chicken yolks, add a little boiled water to them, combine with the minced meat and mix well.
Fill the eggplant halves with minced meat and place them back in the oven for half an hour. 5 minutes before readiness, sprinkle with grated hard cheese. Ready!

Georgian stuffed eggplants

This dish contains two important ingredients of Georgian cuisine. The first is the spice utskho-suneli, which gives the dish a subtle nutty aroma. The second is walnuts, without which Georgian cuisine is simply unthinkable. Thanks to their combination, stuffed eggplants acquire not only a nutty aroma, but also a delicate nutty taste.

Ingredients:
For 5 eggplants, minced meat 400 g; walnut - a handful; tomatoes in their own juice or 3 medium overripe tomatoes, 1 onion; parsley 3-4 sprigs; garlic 3 cloves; coriander (ground) 1 tsp; utskho-suneli 1 tsp; butter 50 g

Cooking process:
Preheat the oven to 200 degrees.
Cut the eggplants lengthwise into two halves. Make a deep longitudinal cut in each half, almost to the skin. Then make transverse cuts along the entire length, sprinkle thickly with salt and leave for 15 minutes, then rinse and dry. Brush the eggplant halves with vegetable oil.

In a blender bowl, combine butter, one clove of garlic, 15 g of nuts and 1-2 sprigs of parsley. Grind until smooth. Coat the eggplants with the prepared paste, place them on a baking sheet and place in an oven preheated to 200 degrees for 12-15 minutes.

Finely chop the onion, chop the remaining garlic. Crush the rest of the nuts or chop them with a knife (not into crumbs).

Heat a frying pan, add vegetable oil, fry the onion and garlic over medium heat for 1-2 minutes. Then add minced meat to the pan, fry for 5-7 minutes over medium heat, stirring. Pour in the pureed tomatoes. Add ground coriander and utskho-suneli. Salt and pepper. Add nuts and fry for another 4-5 minutes over medium heat. If the filling turns out to be very thick, add a couple of tablespoons of water. Remove the pan from the heat. Place the filling on the eggplants and place in the oven for another 8-10 minutes.
Sprinkle the finished stuffed eggplants with nuts before serving.

Italian stuffed eggplants

A light, flavorful dish. This dish is served in the best Italian restaurants, and it is not at all difficult to prepare. It's all about the set of products: mozzarella, basil, oregano, which give a real Italian taste.

Ingredients:
Long eggplants (2 pieces), capers, small tomatoes, mozzarella (half a circle), Parmesan, egg, oregano, basil, a little olive oil.

Cooking method:
Before stuffing, bake whole eggplants. To prevent the eggplants from “exploding,” you need to prick the skin. Place them in the oven for about 15 minutes. Then cool and cut in half, carefully remove the core, which we fry together with tomatoes and onions. Add a little salt, add the egg, capers, chopped basil, mix and fill the eggplant “boats”. Cut the mozzarella into cubes and place them on top into boats, sprinkle them with Parmesan. Place in the oven again for about 15 minutes. Has Paremezan become crusty? So our dish is ready.

Eggplant with cottage cheese

Just a little cottage cheese will give our dish a completely new taste. It can be served as a side dish, snack, or as an independent dish, cold or hot. Tasty, low calorie and nutritious.

Ingredients:
Cottage cheese (150 g), eggplant (1 kg), potatoes (200 g), tomatoes (200 g), vegetable oil, eggs (3 pcs), hard cheese, half a lemon, parsley, garlic, salt.

Cooking method:
Let's prepare the eggplants. Remove the core and stalks, get rid of the bitterness (cut lengthwise into 2 halves, add thick salt and leave for half an hour, then wash off the salt).
Stew onions, potatoes (cut into cubes), tomatoes and eggplant cores in vegetable oil with added water. Stir the slightly cooled mixture with cottage cheese and garlic. Add parsley and fill the eggplant halves. Place tomato slices on top and sprinkle with grated cheese. Bake until done, serve with sliced lemon.

Stuffed eggplant “barrels”

A beautiful and tasty dish. You can prepare any filling: meat, vegetable, mushroom. In this case, we will prepare it with meat filling.

Ingredients:
Eggplant, minced meat, boiled rice, carrots, onions, red bell pepper, salt, ground black pepper, apple cider vinegar, vegetable oil, parsley, hard cheese.

Cooking process:
We cut the eggplant not lengthwise, but across it (as in the main photo above). Medium eggplant into 2 parts, large into 3. Make a hole inside the eggplant, but not through. Sprinkle heavily with salt and leave for half an hour, then rinse, this will remove the bitterness.
Fry onions, carrots, eggplant center pulp, pepper, vinegar, spices. Cool slightly, add rice, salt, herbs. Stir and fill the “barrels”. Sprinkle cheese on top and place in the oven.

Eggplants with Papoutsakya mashed potatoes

“Papoutsakya” (translated as “shoes”) is one of the most delicious Greek dishes! If you are not a fan of Bechamel sauce, you can use mashed potatoes instead of cream, it will be very tasty and beautiful!

Ingredients:
Eggplant - 4 pcs.; Minced meat (beef/pork 1:1) - 500 gr.; Tomato paste - 1-2 tbsp; Parsley (greens) - 1 bunch; Onion (large head) - 1 pc.; Salt and black pepper (to taste); Milk - 1.5 cups; Flour - 3 tbsp; Oil drain. (for cream) - 3 tbsp; Vegetable oil (for frying eggplant)

Cooking process:
Wash the eggplants well, cut them in half, make cross cuts on them, sprinkle with salt for half an hour. Rinse the eggplants from salt, dry them well with a paper towel and start frying them. You need to do this on both sides and immediately place them in a convenient baking dish in the oven (pre-grease the bottom of the pan with oil).

Pour a little olive oil into another bowl, fry some finely chopped onions in it, add minced meat, stir it constantly until the color changes, then add tomato paste, salt, pepper, a little water and leave on the fire until the liquid has completely evaporated. Turn off, add herbs, stir.
Using a spoon, make a depression in the eggplants, into which you then place the prepared minced meat (filling).

Then start preparing the cream. This cream is very popular in Greek cuisine (this is the same Bechamel sauce), but here it acts as a cream, called Besamel.
Melt the butter, fry the flour in it a little, add (preferably hot) milk, add salt and be sure to stir with a whisk so that there are no lumps. When the cream starts to bubble, it is ready. At this stage, many people add an egg, which makes the cream glossy. Leave the cream for a while, after it has cooled a little, put it in a pastry bag with any nozzle. Squeeze the cream from a pastry bag onto the eggplants on top of the filling.
In a mold with “shoes”, carefully pour 1/2 coffee cup of water into the bottom and bake at 225-250*C until the cream forms a beautiful golden crust.

Turkish eggplant

Ingredients:
* 500 g eggplant * 500 g minced meat (any) * 250 g tomatoes * 1 onion * 100 g cheese (hard) * 3 cloves garlic * vegetable oil * salt * pepper * green onions * oriental spices

Cooking method:
Wash the eggplants and cut them in half lengthwise.
Remove the pulp from each half. Salt the resulting halves and leave for 30 minutes. Then rinse in cold water (this is done so that they do not become bitter).

Finely chop the onion and garlic. Flesh the eggplant, chop the tomatoes. Chop green onions.

Fry onion and garlic in vegetable oil. Add the minced meat, stirring and frying it (about 5 minutes, over medium heat). Add eggplant pulp, spices, salt and pepper and fry until tender (about 8-10 minutes).

Fill the eggplant halves with the prepared mixture. Place in a baking dish. Sprinkle a little mayonnaise. Sprinkle cheese and green onions on top of the eggplants and place in the oven.
Bake at 180 degrees for 30-35 minutes. Sprinkle finely chopped herbs onto the finished eggplants.

Eggplant stuffed with squid

Ingredients:
Eggplants - 1 kg; squid - 400 g fillet; sour cream sauce with tomato - 500 g; onions - 4 pcs.; semi-cooked rice - 4 tbsp. spoons; oil - 4 tbsp. spoons; wheat flour - 3 tbsp. spoons; salt and ground black pepper to taste; greenery

Cooking method:
Peel the eggplants (young ones do not need to be peeled), rinse, cut in half lengthwise, and cut out most of the pulp. Salt the eggplants and leave for 20–30 minutes. Squeeze, bread in flour and fry.

Pass the peeled squid fillet through a meat grinder, add flour, salt, pepper and fry. Add the removed eggplant pulp, chopped sautéed onion, salt, pepper to the squid and stir-fry for 10 minutes. Add rice and stir. Turn off the fire.

Place the eggplants on a greased baking sheet, fill them with the prepared minced meat, pour over the sauce and bake in the oven.
When serving, sprinkle with finely chopped herbs. (here - choose)

5 more delicious recipes with eggplants:

Baked eggplant with bacon

Ingredients:
Eggplants - 500 g; Bacon - 70-100 g (preferably sliced); Tomatoes - 1-2 pcs; Bell pepper - 1 piece; Hard cheese - 100 g; Mayonnaise; Garlic; Parsley or cilantro; Salt; Pepper

Cooking process:
Wash the eggplants, dry them and cut each eggplant lengthwise into 2 halves.
Cut each half lengthwise to form a fan, but do not cut all the way to the end so that the segments of the cutting remain undivided.

Sprinkle the eggplant cuts with salt and leave for 30 minutes. After 30 minutes, wash off the salt from the eggplants and dry them.
Cut the bacon into strips (it is better to buy sliced). Wash the bell pepper and cut into long strips. Wash the tomatoes and cut into rings or half rings. Cut the cheese into slices.
Place the prepared eggplant halves in a greased pan or on a baking sheet. Stuff the eggplants, inserting bacon, tomatoes, peppers and cheese into the cuts.
Mix mayonnaise with chopped garlic, chopped herbs, salt and pepper. Coat the top of the eggplants well with the mayonnaise mixture (you can just use mayonnaise), trying to get into the cuts.
Place the eggplants in an oven preheated to 180 degrees for ~30 minutes. Ready! - It is delicious!

Casserole "Mix"

A surprisingly tender two-layer casserole that combines zucchini, eggplant, cottage cheese and chicken. An excellent addition is the sour cream sauce with vegetables and mustard, in which it all is baked.

Ingredients:
For the first layer:
2 medium young zucchini; 300 g cottage cheese (cheese cheese); 2 eggs; 2 cloves of garlic; soy sauce; a small bunch of parsley; salt and ground pepper to taste

For the sauce:
150 g sour cream; 1 tbsp. l. mustard (if very strong, then a teaspoon); 1 large tomato; 1 medium sweet pepper; garlic; salt and ground pepper to taste

For the second layer:
4 medium eggplants; 700 g chicken meat (minced meat); 1 large onion; 2 cloves of garlic; 2 eggs; salt and ground pepper to taste

So, let's start preparing the products.
Cut the eggplants lengthwise into very thin slices (otherwise they may not bake), add salt and leave for 30-40 minutes so that the bitterness goes away.

Cut the zucchini into thin slices 2-3 mm thick, sprinkle with soy sauce and leave for 30 minutes.

Grind the meat into minced meat, add eggs, chopped onion and garlic in a blender, mix well, add salt and pepper to taste.

Using a blender, beat (or grind with a fork) the cottage cheese with the egg, salt and ground pepper into a homogeneous mass.

Add pressed garlic and chopped parsley. Mix well. If the mixture turns out thick, add another egg.

Now the sauce: mix mustard and sour cream, add finely chopped pepper and tomato (remove seeds), pressed garlic, salt and ground pepper.

Now let's start assembling.
First layer: Grease the bottom of the springform pan (at the end of the recipe there is an explanation of why this particular pan is needed) with vegetable oil, lay out half the zucchini. We distribute the curd mass on them and place the remaining zucchini.

Second layer: Place some minced meat on a strip of eggplant and roll it up. We do the same with all eggplants.

Place the remaining minced meat on the zucchini and place the rolls on top.

Pour the sauce over everything and place in an oven preheated to 200 degrees for 1 hour. The mold must be placed on a baking sheet so that the resulting juice does not flow to the bottom of the oven!

Now why do you need a springform pan: when baking, a lot of juice is formed and it needs to be drained. It is much easier to do this with this form: we place the form slightly at an angle and open it a little - the excess juice drains very easily. There is no need to pour it out - it can serve as an excellent base for sauce. Alternatively, add the juice to the soup or cook porridge with it... You can, of course, get by with any other form, but it’s more difficult to drain it unless you scoop it with a spoon.

After getting rid of the juice, remove the side of the mold and let it cool a little. All! It's time to go to the table!

Eggplant casserole with potatoes, tomatoes and mozzarella

Ingredients:
2 large eggplants; 3 – 4 medium potatoes; 2 – 3 medium tomatoes; 1 – 2 cloves of garlic (if desired); Mozzarella; salt pepper; vegetable oil for frying eggplants

Cooking process:
Cut the eggplants into strips +- 1 centimeter thick and fry on both sides in vegetable oil until lightly browned.
Peel the potatoes and cut into thin slices.
Boil water, add salt, add chopped potatoes and cook until half cooked. The cooking time depends on the thickness of the slices and the type of potato, on average it is 3 – 4 minutes. Drain the water.
Grease the mold. butter, sprinkle with grated breadcrumbs if desired.
Arrange the eggplant slices. Add salt on top and now arrange the boiled potatoes.
Remove the seeds from the tomatoes along with the liquid around them, cut the peel into small cubes and place on top of the potatoes.
Sprinkle with finely chopped garlic, grated mozzarella, and lightly pepper if desired.

Bake in an oven preheated to 200 C until fully cooked. The cooking time is visual, since everything is visible here - if necessary, you can always poke it with a fork and determine readiness - the eggplants and potatoes should become soft.

Eggplant casserole with minced meat in sauce

Ingredients:
Eggplants – 4 medium; Sweet red pepper – 1 pc.; Mixed minced meat – 300-350 g; Egg – 1 pc.; Onion – 1 pc.; Salt; Ground black pepper; Tomato sauce - 2 tbsp. spoons; Sour cream – 3 tbsp. spoons
Vegetable oil for frying; Parsley; Khmeli-suneli - a pinch; Garlic – 2-3 cloves; Broth – 0.5 cups; Hard cheese – 50 g

Cooking process:
Peel the eggplants in zebra stripes (cut the peel lengthwise, then step back 1 cm and cut again - photo above before the recipes).
Then cut into slices up to 1 cm thick. Add salt. After 7-10 minutes, rinse with cold water and dry. But you don’t have to do all this if you like the spicy bitterness of eggplant.
Lightly fry the eggplant slices in vegetable oil. Place on paper towels. While the eggplants are cooling, let's make the minced meat.

Add finely diced onions and peppers, chopped herbs, eggs, crushed garlic, salt and ground black pepper, and suneli hops to the minced meat. Mix everything well and beat it off.

In a fireproof pan, in which you can bake and then serve, place the eggplant circles, then the minced meat “cakes,” then the eggplants, then the minced meat. So alternate in a circle until the entire form is filled.
Dilute tomato sauce (paste) and sour cream in the broth, add salt and pepper to taste, add garlic, stir and pour over the eggplants with minced meat. Bake in the oven for 1 hour at 180*C.
15 minutes before ready, take out the pan with eggplants and sprinkle with grated cheese. Place back in the oven. Delicious both hot and cold!

Eggplants marinated “mushroom style”

Ingredients:
Eggplants 1 kg; Carrots 1 kg; Bell pepper 1 kg (red 0.5, green 0.5); onions 0.5 kg; 1 hot pepper (you don’t have to add it); garlic 1 head; oriental spices; sugar 1 tsp; salt to taste; vinegar table. 2 tbsp; vegetable oil 0.5 cups; greens (cilantro, dill)

Cooking process:
Boil water in a deep bowl, add salt, place the washed eggplants without the tail in it and boil for 10 minutes, covering with a plate so that all the eggplants are immersed in water and do not float up. Remove the eggplants to a sieve, cover again with a plate and set the weight. While the water is draining from the eggplant, prepare the vegetable layer. Keep in mind that the eggplants should be slightly undercooked.

Preparing the preparation for frying:
Cut the onion in half and chop. We cut the carrots in Korean, lengthwise and crosswise, into cubes. We also cut the bell pepper in half lengthwise, in half again and chop diagonally to make the cubes longer. Cut the hot pepper in half lengthwise, remove the seeds and chop. Squeeze the garlic through a press.

Now take a deep frying pan (wok) and heat the oil, because frying will be quick. First, fry the onion for about 5 minutes, then add the carrots, it takes about 10 minutes, then the bell pepper, it takes 5 minutes. Stir the vegetables vigorously all the time. Now add spices, vinegar, hot pepper, garlic, sugar, salt. Fry stirring for 5 minutes. Turn it off. Add greens, mix. The roast should be slightly salted (depending on how much salt is in the eggplants) and not fried. (vegetables should be half-cooked; they will “cook” under vinegar).

Now remove the peel from the eggplant and cut into cubes (about 1.5 cm) like vegetables. To do this, cut the eggplant in half lengthwise and each half in half again. Makes 4 strips. Cut crosswise diagonally. The block should be approximately 1.5 X 5.

Take containers that are convenient for you (1 liter jars or containers). Place the vegetable frying on the bottom, then a layer of eggplant, then frying again and again the eggplants. The last layer should be frying. After the compacted snack has cooled, put it in the refrigerator for a day.

After this first preparation and testing, you will decide how much salt and vinegar you need to add according to your taste - these are the main taste regulators in this recipe. (Recipe by Ravil Kadyrov)

Summer provides a unique opportunity to prepare a wide variety of vegetable snacks, for example, the beloved eggplant rolls. The good thing about eggplant rolls is that they have a lot of cooking options, so you can change the filling for the rolls based on personal preferences, the tastes of others, or the availability of certain products on hand.

Despite the simplicity and speed of their preparation, eggplant rolls are a very tasty and very filling appetizer that is suitable for both an everyday meal and a magnificent feast. The versatility of these rolls makes them suitable for any occasion, be it a birthday, a wedding or a formal buffet. Another undoubted advantage of this dish is that it can be prepared in several variations at once, which is especially important when many guests gather at the table: for example, you can make a dietary version of the snack for those losing weight, add more cheese to the filling for cheese lovers, and The filling for children's rolls is less hot spices and garlic, while lovers of spicy foods will like the Korean eggplant rolls with carrots. This assorted eggplant will undoubtedly become a real culinary hit, causing delight among those around you.

Before preparing the rolls, the eggplants should be washed, the tails trimmed and cut into long slices lengthwise. The thickness of the plates should be about 0.5-0.7 cm. Do not cut the eggplants into too thick slices, as they will not be able to fry well, and you will have to forget about the beautiful shape of the rolls. Also, you should not make the eggplant slices too thin, as they may tear after frying, which will also not add beauty to the dish. If you are using older eggplants, there is a chance that they may taste bitter, so after cutting, you need to sprinkle them generously with salt and leave for 20-30 minutes to separate the liquid. Place eggplants fried in oil on both sides on paper towels to drain excess oil. If you want to prepare a dietary version of eggplant rolls, instead of frying in oil, fry the eggplants on the grill or bake in the oven, and replace the mayonnaise that is usually used in such rolls with sour cream, regular yogurt, cottage cheese, or use a mixture of equal proportions of mayonnaise and sour cream.

The filling options for eggplant rolls are limited by nothing but your imagination, but traditionally the rolls are filled with ingredients that go well with eggplant, such as cheese, fried mushrooms, tomatoes, garlic, walnuts, minced meat, Korean carrots and ham. . When applying the filling to the eggplant slices, leave a few centimeters on the edge - this will make it easier to roll them up. Twisted rolls can be secured with toothpicks or beautiful skewers, which will add sophistication to the dish.

Thanks to their high nutritional value and excellent taste, delicious eggplant rolls will not leave anyone indifferent. Use our recipes and see for yourself!

Eggplant rolls with cheese and tomatoes

Ingredients:
3 eggplants,
2 tomatoes
150 g cheese,
3-4 cloves of garlic,
1/2 bunch of dill or parsley,
vegetable oil,
mayonnaise,

Preparation:
Cut the eggplants into long slices, add salt and leave for 15-20 minutes, then drain the resulting liquid. Fry the eggplants in vegetable oil on both sides and place on paper towels to remove excess fat. Mix finely chopped tomatoes with finely grated cheese, pressed garlic and chopped herbs. Season with salt and pepper to taste, then evenly distribute the filling onto the eggplant slices and roll into rolls.

Eggplant rolls with fried mushrooms

Ingredients:
2 eggplants,
200 g champignons,
1 onion,
2-3 cloves of garlic,
2 tablespoons mayonnaise,
vegetable oil,
salt and spices to taste.

Preparation:
Cut the eggplants into slices lengthwise and, after adding salt, fry in vegetable oil until golden brown. Fry the onion, cut into half rings, in vegetable oil until soft and add the chopped champignons. Cook for about 3-4 minutes. Place the mushroom mixture in a bowl, cool and mix with mayonnaise. Add pressed garlic to the mixture. Salt and season with spices to taste. Mix well, spread the filling in a thin layer on the eggplant slices and roll into rolls.

Eggplant rolls with cottage cheese and herbs

Ingredients:
2 eggplants,
100-130 g cottage cheese,
2 tablespoons sour cream,
2-3 cloves of garlic,
1/2 bunch of greens,
vegetable oil,
salt and spices to taste.

Preparation:
Cut the eggplants into thin slices, add salt and fry in vegetable oil until golden brown or bake in the oven on a baking sheet, after greasing their surface with oil. Place the cottage cheese in a bowl and grind it with sour cream. Add garlic passed through a press and chopped herbs. Salt and add spices to taste. Place 1-2 teaspoons of filling on each eggplant slice, distribute evenly and roll up. Decorate the rolls with herbs and serve.

Eggplant rolls with bell peppers and walnuts

Ingredients:
2 eggplants,
1 bell pepper,
1 onion,
30-40 g walnuts,
3-4 sprigs of parsley or cilantro,
2 cloves of garlic,
1 tablespoon lemon juice,
vegetable oil,
salt and ground black pepper to taste.

Preparation:
Cut the eggplants into slices and place in one layer on a baking sheet greased with oil. Using a pastry brush, brush the surface of the eggplant with oil. Bake in an oven preheated at 200 degrees for 10 to 15 minutes until golden brown, turning the eggplants after 5-7 minutes. Heat vegetable oil in a frying pan and add chopped bell peppers and onions. Fry the vegetables until soft, then grind them together with walnuts, garlic and herbs using a blender to a paste-like consistency. Add salt and pepper to taste. Coat the eggplant slices with the filling and wrap the rolls, securing them with toothpicks or skewers. Garnish the appetizer with parsley or cilantro leaves and serve.

Eggplant rolls with ham and cheese

Ingredients:
2-3 eggplants,
100 g ham,
100 g cheese,
2-3 cloves of garlic,
2 tablespoons mayonnaise,
basil leaves for decoration,
vegetable oil,
salt to taste.

Preparation:
Bake or fry eggplants, cut into long slices and salted, using vegetable oil. Cut the ham into small cubes and mix with finely grated cheese, garlic and mayonnaise passed through a press. Add salt if necessary. Place the resulting filling on the eggplant slices and wrap the rolls. Secure the rolls with toothpicks or skewers, garnish with basil leaves and serve.

Ingredients:
2 eggplants,
150 g Korean carrots,
70 g cream cheese,
2 cloves of garlic,
4-5 sprigs of parsley,
vegetable oil,
salt to taste.

Preparation:
Cut the eggplants into slices, add salt and fry in vegetable oil until cooked. Drain on paper towels and let cool. Mix cream cheese with garlic passed through a press and chopped herbs. Brush each eggplant slice with the cream mixture and place some Korean carrots on one edge. Roll the slices into rolls and serve, garnished with parsley.

Baked eggplant rolls with minced meat

Ingredients:
2 eggplants,
300 g meat,
1 onion,
70 g cheese,
2-3 cloves of garlic,
butter,
salt and spices to taste.

Preparation:
Cut the eggplants into long slices and add salt. Grind the meat together with the onion and garlic through a meat grinder. Salt the finished minced meat and season with spices to taste. Mix well. Place a small amount of minced meat on one edge of each eggplant slice and roll it into a roll, securing with a toothpick. Place the rolls in a greased baking dish. Place small pieces of butter on top, cover the pan with foil and place the pan in an oven preheated to 200 degrees. Bake for 15 minutes, then remove the foil and bake for about 10 minutes until golden brown. Sprinkle the rolls with grated cheese and after a few minutes remove from the oven.

Eggplant rolls will undoubtedly decorate the holiday table and add zest to your everyday meal. Don’t be afraid to experiment with fillings and perhaps this appetizer will become your signature dish. Bon appetit!

The homeland of eggplant is India. The vegetable is so often used in Slavic cuisine - it’s hard to believe that they once didn’t know about it in Europe. Eggplant is valued not only for its taste, but also for its benefits. B vitamins, ascorbic and nicotinic acid, calcium, phosphorus, potassium, pectin and fiber - this is just a small list of benefits contained in the vegetable. The vitamins and minerals contained in eggplant help strengthen blood vessels, have a beneficial effect on heart function, improve immunity and elevate mood.

Eggplant is a versatile vegetable. Dishes from it are appropriate both in the everyday menu and on the festive table. Incredibly tasty, beautiful, healthy and inexpensive - this is how eggplant dishes can be described. Stuffed rolls are very tasty.

People call eggplants “little blue”. They are classified as vegetables, but if you look at them from a botanical point of view, they are berries.

Subtleties of the preparatory stage of eggplant rolls

Eggplant rolls are a simple dish that is hard to mess up. How to thinly slice eggplants? Cut the eggplant into plates, fry them and wrap with any filling - the dish is ready. However, if you don’t know the subtleties, the result may be disappointing: the snack will turn out to be too fatty and will taste bitter. The hostess should remember only four secrets, and the dish will definitely turn out tasty and appetizing in appearance.

Selection of vegetables. The taste of the rolls depends on the base - eggplant. Only young vegetables can be eaten. Overripe ones contain corned beef, which can cause poisoning. Buy dark blue fruits with thin, smooth skin. Medium-sized eggplants are ideal for rolls. Large ones have a lot of seeds, which will spoil the taste of the dish. It is not so easy to make preparations for snacks from small vegetables, and there is a possibility that during the frying process they will turn into “porridge”. Pay attention to the “tail”: if it’s green, the vegetables were picked recently, if brown, it’s a long time ago.
Cutting plates. To make eggplant rolls, you need to cut the vegetables into slices. Do not remove the skin, otherwise the slices will lose their shape when cooked. The ideal thickness of the workpiece is 0.5 cm. If you make the plates too thin, they will tear when twisted. Thick pieces are difficult to fry, and if you succeed, there is a chance that only the taste of the blue ones will be felt in the appetizer.
Getting rid of bitterness. Before frying, it is necessary to remove the characteristic bitterness from the blue ones. The most popular way is to soak the slices in salted water for 20-30 minutes. Then rinse under running water. You can use another method - salt the eggplant slices and leave for 20 minutes, then rinse.
Frying. Eggplants absorb vegetable oil like a sponge. Do not use a lot of oil when frying, otherwise the rolls will run off with fat on the plate and lose their presentable appearance. After soaking, you can pour vegetable oil over the plates directly in the plate (calculation - four tablespoons per kilogram of vegetables), mix with your hands for even distribution and fry in a dry frying pan. It is recommended to place the fried plates on a paper towel: it will absorb excess fat.

Eggplants are a godsend for those who watch their figure. 100 g of vegetable contains only 25 kcal. Calorie content increases when frying in oil. But the rolls can also be made dietary: bake the plates without oil in the oven. This will take about 15 minutes (temperature 180°C). To make the plates soft and easy to roll, after baking you need to keep them in a plastic bag for ten minutes.

Eggplant rolls with different fillings: preparing snacks...

Eggplant rolls can often be seen on the holiday table. The appetizer is simple to prepare; a minimum of ingredients is required, and the guests are full. Each housewife has her own recipes for eggplant rolls. If the base is mostly prepared in the same way (blue plates are fried until golden brown), then they experiment with the filling ad infinitum.

Housewives put whatever they want inside their rolls to surprise their guests with a new taste. Red fish, crab sticks, and hummus are also used. But you don’t have to look for new flavor combinations for your guests to be delighted. There are proven filling options that are impossible to resist. Cheese, vegetable, mushroom fillings are already classics. You can make Georgian-style roulettes with nuts or wrap bacon inside - the dish will fly off the table. And be sure to have herbs and seasonings to make the taste brighter.

It is better to serve eggplant rolls on a plate covered with lettuce leaves, or sprinkle the rims of the tray with chopped herbs. The appetizer lacks colorfulness, but with green stuff the dish looks more appetizing.

With cheese and garlic as in the photo

Peculiarities. Eggplant rolls with cheese and garlic can be called a culinary classic. Many housewives prepare snacks. For the filling you can use processed cheese, any hard cheese, or feta cheese. Dill can be replaced with parsley and cilantro. It is better to use homemade mayonnaise: it is harmless, and in terms of taste it is superior to the purchased product.

You will need:

eggplants - three medium fruits;
any hard cheese - 200 g;
garlic - two cloves;
dill - half a bunch;
mayonnaise - three tablespoons;
refined vegetable oil - for frying;
spices - to taste.

Stages

Cut the blue ones into slices and soak. Fry the preparations.
Prepare the filling: combine grated cheese with finely chopped dill and garlic passed through a press. Season with sauce.
Place cheese spread on cooled plates. Roll the rolls and secure with a skewer.

A variation on the theme of rolls with cheese and garlic - eggplant rolls with cottage cheese. The recipe is the same, but instead of cheese they use cottage cheese, instead of mayonnaise - sour cream. The appetizer is both tender and savory.

With Korean carrots

Peculiarities. Moderately spicy, eggplant rolls with carrots and garlic will appeal to those who love savory snacks. According to the recipe, you need to use Korean carrots, but you can use fresh carrots: they are grated and fried. If you make tubes with fresh vegetables, then for a piquant taste, use more garlic than indicated in the recipe.

You will need:

Korean carrots - 100 g;
garlic - clove;
medium fat mayonnaise - three tablespoons;
spices - to taste;
vegetable oil - a little for frying.

Stages

Fry the prepared blue slices until golden brown.
Add spices and garlic to mayonnaise (use a press).
Lubricate the plates with garlic mayonnaise.
Place a Korean carrot on the edge of the workpiece and make a roll.

If you mix mayonnaise and sour cream in equal proportions, add herbs, it will taste tastier, and the appetizer will have fresh notes.

With nuts

Peculiarities. Spicy eggplant rolls with walnuts are the “calling card” of Georgian cuisine. Suneli hops and cilantro give the nut filling an unusual taste. Fans of spicy snacks may want to add more garlic.

You will need:

blue ones - two vegetables;
walnuts - half a glass;
garlic - three cloves;
onion - one large onion;
cilantro - half a bunch;
grape vinegar - a teaspoon;
salt, khmeli-suneli - to taste;
vegetable oil - for frying.

Stages

Chop the onion and sauté until golden.
To prepare the filling, puree the nuts, fried onions, garlic, and herbs in a blender.
Add seasonings to taste, vinegar. Mix thoroughly. You should get a paste.
Fry the pre-cooked eggplant slices. Once cool, roll up the nut filling.

If the nut butter turns out too dry, add a little wine vinegar or half a teaspoon of adjika. You can also eliminate dryness with the help of pomegranate juice: it will emphasize the “Georgian” notes in the dish.

With tomatoes

Peculiarities. The combination of blueberries with tomatoes is one of the most successful: the eggplants are filling, and the tomatoes have a light, fresh taste. Blueberry rolls with tomatoes according to this recipe are high in calories. If you want to transfer the snack to the dietary category, bake the roll plates in the oven, and use low-fat sour cream instead of mayonnaise.

You will need:

blue ones - four vegetables;
tomatoes - two large;
egg - two hard-boiled;
garlic - two cloves;
any hard cheese - 150 g;
mayonnaise - three tablespoons;
seasonings - to taste;
vegetable oil - by eye (for frying).

Stages

Fry pre-soaked and dried eggplant slices. Place them on a paper towel to remove excess fat.
Grate the cheese and eggs. Combine in one container. Squeeze the garlic through a press and add mayonnaise. Stir.
Cut the tomatoes into thin circles, and then divide each circle in half.
Brush eggplant slices with cheese-egg paste and top with a slice of tomato. Roll up the rolls.

Do you like really spicy dishes? Add finely chopped chili peppers to the filling. The tandem of pepper and garlic will tickle your taste buds. Don’t overdo it with the spiciness if you plan to serve the dish to guests: not everyone likes “fire in the mouth.”

With mushrooms

Peculiarities. You can use any mushrooms for the filling, but champignons are the most affordable option. You can add garlic to the filling. The greens are chosen according to your taste, but if you add basil to the mushrooms, new gastronomic experiences are guaranteed.

You will need:

blue ones - two vegetables;
small champignons - 300 g;
onion - large head;
hard cheese - 100 g;
butter - 25 g;
sunflower oil - for frying;
greens - optional;
seasonings - to taste.

Stages

Cut the blue ones into slices, soak for half an hour in salted soda.
Fry the pieces until nicely golden.
Cut the mushrooms and onions into small cubes. Start frying the mushrooms in a small amount of vegetable oil, after ten minutes add the onion and a piece of butter (the taste of the filling will be more delicate). Fry until done.
Add grated cheese, spices, and herbs to the hot filling. Stir.
Place the mushroom filling on the slices and form into rolls. Secure with a skewer and you are ready to serve.

If you want unusual flavor combinations, add finely chopped prunes to the mushrooms, and sprinkle crushed walnuts on top of the tubes.

...and hotter

Eggplant rolls are mainly served as a cold appetizer. But if you bake the filled tubes in the oven, you will get a hearty second course. The base is prepared as for an appetizer: the plates are soaked, fried or baked. But after the rolls are formed, they are not served, but sent to the oven. The main thing is to choose the right filling. Usually the dish is prepared with meat and cheese - it turns out incredibly tasty.

Eggplant is a seasonal vegetable. It is not safe to buy it in winter: you can get a portion of chemicals instead of useful things. But thrifty housewives can prepare the basis for rolls for future use. You need to freeze already fried eggplant slices: the raw vegetable after defrosting tastes like cotton wool.

With ham and cheese

Peculiarities. Ham and cheese rolls are tender and juicy. The dish will be an excellent option for a second breakfast - hearty, but not heavy. Basil and Parmesan add an Italian touch and are responsible for the aroma - the whole household will come running to the smell of the finished dish.

You will need:

eggplants - two unripe vegetables;
ham - 200 g;
hard cheese - 200 g;
parmesan - 50 g;
basil - six sprigs;
salt - to taste;
olive oil - for frying.

Stages

Prepare the blue ones: cut the washed vegetables into slices, remove the bitterness by soaking the slices in salted water.
Fry the preparations in a frying pan with a small amount of olive oil. Place the slices on a paper towel. While they give off excess fat, start preparing the filling.
Grate the cheeses, but do not mix them.
Finely chop the basil leaves.
Slice the ham into thin slices and then divide each slice in half.
Place two semicircles of ham overlapping each other on an eggplant plate, sprinkle shavings of hard cheese on top, and basil on top of the cheese. Twist the roll and secure with a toothpick.
Grease a baking dish with olive oil. Place the rolls and sprinkle with grated Parmesan.
Bake for ten minutes, temperature - 200°C.

The cheese for the filling should be one that melts well. “Emmental”, “Gouda”, “Gruyère” are suitable.

With minced meat

Peculiarities. Rolls stuffed with meat in tomato and sour cream sauce are a hearty main dish. It can be offered to household members for an everyday lunch or served to guests for a festive dinner. There is no frying among the cooking processes, so you don’t have to worry about your figure.

You will need:

blue ones - two young vegetables;
chicken (fillet) - one piece;
egg - one;
tomato - two large;
any hard cheese - 100 g;
sour cream - 150 ml;
garlic - optional;
greens - optional;
salt pepper.

Stages

Prepare the base of the rolls: cut the blue ones into plates, remove the bitterness by soaking or salt.
Make minced chicken fillet using a blender.
Grate the cheese, combine it with the minced meat, beat in the egg. Add spices, herbs if desired. Mix the filling.
Remove the eggplant slices from the salted water and pour boiling water over them. This is necessary so that the workpieces become plastic and can be easily rolled into rolls.
Make rolls with cheese and meat filling. Place in a baking dish.
Prepare the sauce: blanch the tomatoes, peel them, chop the pulp, mix with sour cream, add garlic.
Pour the sauce over the rolls. Send to bake for 40 minutes. Temperature - 200°C. If you like a cheese crust, ten minutes before the end of the cooking time, sprinkle the rolls with grated cheese and send them back to the oven.

You can use any minced meat for the filling, but only chicken will bake quickly. If you use beef or pork, it is better to pre-fry the chopped meat until half cooked. To prevent the minced meat from becoming dry, add finely chopped tomato pulp to the pan.

Eggplant rolls are a great snack option for a picnic. You don’t have to prepare the dish at home and take it with you: make a snack in nature. It’s tastier and more fun. The rolls are sprinkled with olive oil and grilled until cooked. Picnic dishes should be light, so fill the rolls with fresh vegetables and herbs. You don’t have to “bother” and just wrap slices of fresh tomatoes in eggplant slices - in nature, such a snack will fly apart in a matter of minutes.

Eggplant rolls with different fillings should be in every housewife's notebook. This appetizer is suitable for any celebration from a wedding to a family celebration. This vegetable is sold in stores all year round, so even on New Year’s Day you can surprise your guests with a delicious delicacy. Rolls can be made not only from fresh, but also from frozen fruits. You can cook both on the stove and in the oven.

A tasty, aromatic dish using available ingredients is easy and quick to prepare for any occasion.

Ingredients:

eggplant – 4 pcs.;
cheese – 200 g;
garlic – 4 cloves;
nuts;
mayonnaise – 50 ml;
pepper;
salt;
sunflower oil.

Preparation:

Wash the vegetables and cut them into strips along the fruit. They should be thin, no more than five millimeters.
Rinse each strip under running water. Take a paper towel and blot it on both sides.
Pour oil into a frying pan and fry on both sides. Each side should turn golden.
Place on a napkin and leave for a couple of minutes to remove any remaining fat.
Grate the cheese.
Grate the garlic on a fine grater.
Mix mayonnaise, garlic, cheese.
Place the filling on each strip and roll it up. Top with mayonnaise and nuts.

Recipe with Korean carrots

Very tasty filling of Korean carrots and garlic.

Ingredients:

Korean carrots – 300 g;
eggplant – 3 pcs.;
garlic – 3 cloves;
mayonnaise – 2 tbsp. spoons;
vegetable oil.
salt.

Ingredients:

Cut the vegetables into thin strips, sprinkle with salt, and cover. Leave for six hours.
Transfer to a sieve to drain any juice. Rinse with cold water. Dry.
Pour oil into the frying pan. Eggplant products take up a lot of oil, so the process should be monitored and added as needed.
Fry on each side.
Crush the garlic using a garlic press. Mix with mayonnaise.
Coat each strip completely with sauce. Add carrots and wrap.

Eggplant rolls with tomatoes and garlic

A culinary masterpiece of tomatoes and eggplants is a healthy, quick-cooking delicacy. For this dish, choose fresh vegetables. They must be strong and elastic. Tomatoes should not have a lot of moisture. Eggplants should have a minimum number of seeds.

Ingredients:

tomatoes – 5 pcs.;
pepper;
eggplant – 5 pcs.;
dill greens - a bunch;
mayonnaise;
salt;
garlic – 4 cloves.

Preparation:

Wash the eggplants and cut into strips.
Fry on both sides. Eggplant should not be soft. Immediately transfer to a paper towel. Let cool and absorb fat.
Grate the garlic.
Finely chop the dill.
Mix dill, salt, garlic, pepper, mayonnaise. The amount of ingredients can be changed according to taste preferences.
Cut the tomatoes into half slices.
Coat the surface of the eggplant with a thick layer. Place a tomato slice on the edge.
Roll up.

With tomatoes and cheese

Eggplant rolls with tomatoes and garlic with cheese are a very tasty delicacy that will decorate your holiday table. This dish is easy and quick to prepare.

Ingredients:

eggplants – 5 pcs.;
feta cheese – 300 g;
tomatoes – 5 pcs.;
garlic – 3 cloves;
sunflower oil – 50 ml;
parsley – 75 g;
salt.

Preparation:

Cut off the stem of the eggplant and rinse with water. Cut off the peel of old fruits.
Using a sharp knife, cut into thin slices.
Heat oil in a frying pan, fry on each side. The eggplants should become soft and golden.
A large amount of fat will spoil the taste of the rolls. Therefore, each piece must be transferred to a paper towel to absorb excess oil.
Grind the cheese with a fork.
Cut the garlic into small pieces or squeeze in a garlic press.
Mix cheese with garlic.
Peel the tomatoes. In order for it to be easily removed, it is necessary
hold the fruits in boiling water for 20-30 seconds, then pour cold water over them.
Cut the tomatoes into pieces.
Grease each piece of eggplant with cheese cream, place tomato and herbs on one edge. Roll it up. To keep the delicacy in shape, you can secure it with a toothpick.

Georgian eggplant rolls

Eggplant rolls with walnuts have an amazing taste. The snack is nutritious, moderately spicy, and quick to prepare. This delicacy can be prepared a couple of days before the celebration; it stores well and does not lose its taste.

Ingredients:

eggplant – 5 pcs.;
walnuts – 1 cup;
garlic – 3 cloves;
pomegranate – 20 grains;
lemon juice – 0.5 teaspoon;
cilantro – 50 g;
onions – 2 pcs.;
parsley – 50 g;
vegetable oil;
ground black pepper;
khmeli-suneli;
salt.

Preparation:

Wash and remove the stem from the eggplant, cut into strips. To get rid of bitterness, you need to add salt on each side and leave for half an hour. Then rinse with water and dry with a paper towel or napkin.
Heat the oil and fry the vegetables over low heat until soft.
Chop the onion and simmer in a frying pan until golden brown.
Peel the garlic.
Chop the greens.
Chop the nuts; a chopper is suitable for this.
Add onion, garlic, herbs, suneli hops, pepper, vinegar, salt to the nuts. Grind everything thoroughly.
If the mixture is too thick, add water and beat again.
Place a tablespoon of filling on the edge of the eggplant, twist and secure with a toothpick. Garnish with pomegranate seeds.

With walnuts

Ingredients:

eggplant – 4 pcs.;
yogurt without fruit additives - 4 tbsp. spoons;
cilantro – 2 bunches;
garlic – 10 cloves;
walnuts – 100 g;
salt;
olive oil.

Preparation:

Cut the eggplants along the entire length.
It is recommended to use olive oil. Heat in a frying pan.
Fry the vegetable on each side.
Grind the nuts.
Finely chop the greens.
Mix nuts with cilantro and yogurt.
Sprinkle with salt. Mix.
Apply a layer of filling to each eggplant and distribute evenly.
Roll the roll and secure with a toothpick or skewer. Decorate beautifully with pomegranate seeds.

With ham and cheese

Ingredients:

eggplant – 5 pcs.;
ham – 400 g;
cheese – 300 g;
garlic – 5 cloves;
mayonnaise;
vegetable oil.

Preparation:

Cut off the stem of the eggplants and wash them.
Cut into long strips along with the peel.
Fry on all sides in hot oil until soft. Place on a paper towel and leave until any remaining oil is absorbed.
Chop the garlic. Mix with mayonnaise.
Slice the cheese and ham.
Coat each slice with mayonnaise sauce.
Place a piece of cheese and ham on the edge. Roll into a roll and secure with a toothpick.

With mushrooms

Ingredients:

eggplants – 4 pcs.;
bell pepper – 1 pc.;
walnuts – 200 g;
garlic – 4 cloves;
champignons – 600 g;
cilantro – 50 g;
olive oil – 2 tbsp. spoons;
dill – 50 g;
onions – 2 pcs.;
salt.

Preparation:

Cut the eggplants into long strips. Fry each side in oil. During cooking, the vegetable absorbs a lot of oil. To make the dish less caloric, dry the prepared slices on a paper towel.
Cut the onion and pepper into cubes.
Cut the mushrooms into strips. Fry until the moisture evaporates. Add bell pepper and onion. Sprinkle with salt and spices. Fry until done.
The filling must cool completely.
Grind the greens, walnuts, and garlic in a blender.
Add olive oil.
Mix with mushroom mixture.
Grind in a food processor.
Spread the filling onto each eggplant strip. Roll it into a roll.

Eggplant rolls with chicken

Ingredients:

eggplants – 5 pcs.;
bell pepper – 2 pcs.;
chicken - 2 breasts;
soft cheese – 100 g;
savory;
black pepper;
salt.

Preparation:

Separate the meat from the skin and bones. Cut into thin pieces.
Remove the seeds and stem from the pepper. Rinse. Cut into strips.
Cut the eggplants into long slices.
Transfer to a sieve. Add salt. Mix. Leave to salt for 20 minutes.
Rinse off any juice that has formed. Dry.
Spread with soft cheese.
Season with spices.
Add a piece of chicken and pepper.
Roll it into a roll. Pierce through with a toothpick.
Transfer to a baking sheet. Bake for 15 minutes.
Place the finished delicacy on a plate and pour over the liquid that was released during baking.

Every housewife asks herself the question, what to cook today? It sounds even more relevant on the eve of the holidays. Vegetables are always popular as a snack, and they are also healthy and nutritious. So, why don’t we cook them today? We have collected below a selection of delicious recipes, where the main dish, which ends up being stuffed eggplants. Today you will learn how to prepare these vegetables both for the holiday table and for the winter - a very convenient snack option that will save time in the winter and will delight your guests.

Interesting fact! According to some scientists, eggplants are closer to berry crops than to vegetables. This sounds unusual to us. Now there are many varieties of the crop with completely different fruit shapes.

Useful properties of eggplants

We will not talk for long about the composition and positive effects of vegetables on the body. But let’s still say a couple of necessary facts so that you understand that eggplants not only look beautiful when served and are tasty, but they can also really benefit us. Surprise your guests with both culinary masterpieces and the necessary knowledge.

Eggplants have a beneficial effect on blood vessels, strengthen the myocardium, eliminate bad cholesterol, which helps the cardiovascular system function better and reduces the risk of its diseases.
They cleanse the gastrointestinal tract due to the fiber content, expel waste and toxins, and normalize water balance.
Eliminate swelling, help the functioning of the kidneys and liver.
Eating eggplants reduces the risk of urolithiasis.
They help to quickly reduce excess weight, normalize intestinal function, eliminate constipation and prevent hemorrhoids.
They have a beneficial effect on bones and help prevent cancer.
Vegetables are often prescribed for those people who are sick or at risk of diseases such as atherosclerosis, osteoporosis, and also for hypertensive patients, patients with arrhythmia, and osteochondrosis.
Due to the small percentage of nicotine content, eggplants can provide relief for those who want to quit smoking.
Due to the content of folic acid, vegetables have a beneficial effect on the condition of pregnant women.

Good to know! Eggplants contain a lot of vitamins: group B, A, E, K acids, minerals - potassium, magnesium, sodium, chlorine, phosphorus, calcium, zinc, manganese, fluorine, copper, iron, iodine, fiber, pectin.

A selection of the best stuffed eggplant recipes for you

With mushrooms

Mushrooms are one of the most commonly used ingredients for filling - they are tasty, nutritious, and replace meat. Let's start with them.

Advice! Mushrooms go well with eggplants, but are especially tasty with chanterelles, champignons, and oyster mushrooms.

We will need:

vegetables - 3 medium-sized eggplants;
tomatoes - 3 medium pieces;
chanterelles – ½ kg;
spices and salt - to taste and desire;
vegetable oil - olive or sunflower - for frying;
hard cheese – 600 grams;
onion - one large;
fresh herbs - parsley, dill or your choice;
mayonnaise or sour cream - for lubrication.

Stuff the eggplants.
Wash the purple vegetables, cut them lengthwise into two parts, remove the pulp, but do not throw it away. Salt the eggplants and let them sit for a while. Wash the chanterelles, cut into small pieces, fry in a frying pan along with onion half rings with vegetable oil. We also transfer the pulp that was removed from the vegetables earlier. Fry everything for about 5-7 minutes. A couple of minutes before the end, put the tomatoes, cut into rings, into the frying pan; at the end, add herbs and spices with salt.

The filling should cool slightly, after which you can fill the eggplant boats. Cover everything with a layer of sour cream and cheese, and bake in the oven for about another half hour. Finally, decorate with fresh herbs before serving. It turns out very tasty and looks festive.

Advice! You can add garlic to the filling, if appropriate, which you can press through the garlic press. The dish will be incredibly aromatic and will additionally help the immune system in winter.

In Italian traditions

The first version of stuffed eggplants is quite traditional in terms of filling, although tasty. If you are expecting gourmets for the holiday and want to surprise, then we offer this recipe for the dish. No one will remain indifferent.

We will need:

eggplants – 300-400 grams;
Cherry tomatoes – 250 grams;
mozzarella – 200 grams;
parmesan – 150-200 grams;
spices and salt - to taste or basil, oregano, a mixture of Italian herbs;
one egg;
bulb;
capers – 100 grams;
olive oil for frying.

Stuff the eggplants.

We wash our vegetables, then dry them and bake them in the oven as a whole for half an hour. Cut the eggplants into two parts, remove the stewed pulp. Now we place it in a frying pan with olive oil, here we cut the cherry tomatoes into two parts, chop the onion or cut it into half rings. Fry some of this filling, adding salt and spices. Boil the egg.

Place the filling in the eggplant boats, chop a boiled egg, add capers, and cut the mozzarella into cubes. Add some salt, cover everything with a layer of Parmesan or hard cheese, whatever you have. Bake in the oven for half an hour. The dish should have a golden brown crust.

Advice! The top of the stuffed eggplants can be decorated with lemon and fresh herbs, as well as olives. And so that the vegetables do not burst during the first stewing, they need to be pierced with a toothpick.

With meat

For those who can't eat only vegetables, here's a hearty recipe. You can use minced meat or chicken breast to prepare it. You can finely chop the beef.

We will need:

eggplants – 4 medium-sized pieces;
hard cheese – 200 grams;
meat – minced meat or breast – 400 grams;
garlic – 3-4 cloves;
onion – 3 medium;
bread - we need its pulp - about 120 grams;
salt and spices - to taste, but ground pepper is a must;
greens - fresh dill and parsley;
milk - to soften bread;
tomatoes - we need them ground through a sieve - about 400-500 grams.

Stuff the eggplants.

Wash the vegetables, cut them into two halves, and scoop out the pulp with a spoon. Grind the tomatoes into a saucepan, chop one onion, add salt and spices and simmer the sauce for half an hour. At the same time, you should have salted eggplants. Chop two onions and garlic cloves and mix them with meat or minced meat, fry them with salt and spices.

Then mix the bread and milk, let it swell, mix with the fried minced meat and the pulp that was removed from the vegetables. Simmer under the lid for another 4-5 minutes. Then put it on eggplant boats, pour sauce over everything, cover with grated cheese, and add salt if necessary. Place in the oven for 35-40 minutes. We decorate the finished dish with fresh herbs and can serve it with the remaining sauce.

With cottage cheese

We’re not surprised by the previous fillings, but how do you like this version of stuffed eggplants? Maybe the recipe is not for everyone, but connoisseurs of everything new and unusual combinations will be delighted.

We will need:

eggplants – 1 kg;
cottage cheese (for those losing weight - not fatty) – 150-200 grams;
tomatoes and potatoes - 200 grams of each vegetable;
lemon – ½ fruit;
salt and spices - to taste;
vegetable oil;
greens - dill, parsley;
cheese – 150 grams;
garlic cloves – 3-4 pieces;
eggs - 3 pieces.

Stuff the eggplants.

Traditionally, wash the eggplants, cut them into halves, take out the contents, add some salt and wait for half an hour. Pour oil into a frying pan, lightly fry our vegetables, add water for 3-5 minutes, simmer, remove. Here after we chop the onion, cut the potatoes, tomatoes into thin strips, add salt and pepper, put in the frying pan and the pulp that was taken out at the very beginning. Simmer everything until half cooked.

Now this filling needs to be cooled, mixed with cottage cheese, into which the garlic must first be squeezed. Let's fill our boats with the filling, you can also put a slice of tomato here, pour the eggplant on top with the egg, which has been beaten and mixed with grated cheese. Bake for 40 minutes. Served with fresh herbs and lemon. It turns out to be a very delicate, unusual taste. The dish is also made without cheese, and the eggs are beaten together with milk. Well, now let's prepare delicious stuffed eggplants, but for the winter.

With carrots and garlic

Of course, what housewife can do without winter supplies - none. Making eggplants is simple, but what a delight it will be to enjoy as a snack during the cold season.

We will need:

eggplants – medium size – 10 pieces;
garlic cloves – 10-12 pieces;
carrots – 300-320 grams;
fresh herbs - a bunch of dill, parsley;
vinegar - we need 9% - 200 ml;
bell pepper – 3 pieces;
peppercorns – 4-6 pieces;
bay leaf – 3-4 pieces;
salt – 3 teaspoons.

Stuff the eggplants.

Wash the vegetables, cut off the stalks. Now we need to scald them in boiling water for about 3 minutes. To do this, prepare a solution from a liter of water and a spoon of table salt. When the brine begins to boil, drop the eggplants into it for 3 minutes. The process is over - take it out, let the fruits drain and cool in a colander.

We wash the pepper and remove all the seeds, peel the garlic and carrots. The greens need to be chopped and the cloves pressed through the garlic clove. We combine these two components with each other, adding salt. Three carrots, chop the pepper finely, mix the vegetables with garlic and herbs. We take our eggplants, cut them, fill them with filling. We connect the two parts, by this time you should already have sterilized jars ready.

Place the eggplants with the filling, pressing the halves tightly together. We make a brine from a liter of water, a spoon of salt, put peppercorns and a bay leaf into it. When the marinade boils, add vinegar, and then pour it into jars with eggplants, and cover with lids. The workpieces should cool under a warm towel.

Marinated with cabbage

We've prepared stuffed eggplants for the winter, let's make pickled ones too. It’s delicious, made from seasonal vegetables, and therefore healthy.

We will need:

eggplants – 1.5 kg;
bell pepper – 2 large;
cabbage – ½ kg;
carrots – 150 grams;
ground pepper - to taste;
garlic cloves – 5-7 pieces;
chili pepper - optional - a small piece;
water – 1.5 liters;
salt – 70 grams.

Stuff the eggplants.
Wash, remove the tails from the purple fruits, then boil in boiling water for 3-5 minutes. To prevent the fruits from bursting, always heat them with a toothpick. Next, as in the recipe above, you need to cool the vegetables and let them drain well. Wash the carrots, grate them on a coarse grater, chop the cabbage finely. Wash the pepper, remove the seeds, cut it into cubes or strips. Peel the garlic and grind it through a garlic press. Mix everything together.

We make the marinade from one and a half liters of water and 70 grams of salt. When it boils, turn it off and let it cool. We stuff the eggplant halves with the filling, pepper, then place the vegetables in a spacious saucepan, pour in the marinade, and place something heavy on top of the plate - oppression. The vegetables will be marinated for three days, after which you can serve them to the table - unusual and tasty.

Advice! To prevent your stuffed eggplants from falling apart, you can wrap them with thread made from natural fabric.

With tomatoes

Another recipe for stuffed eggplants in jars for the winter. Such preparations will delight you throughout the cold season; they are stored well in a cool room.

We will need:

purple fruits (eggplants) – medium size – 15 pieces;
carrots, tomatoes and sweet peppers - 400 grams of each vegetable;
laurel leaf – 3 pieces;
hot pepper – 1-2 pieces or as desired;
garlic – 200 grams;
salt - for all winter preparations, use simple rock salt, but not iodized salt - 3 teaspoons;
greenery;
peppercorns – 13-15 pieces;
vegetable oil - for frying.

Stuff the eggplants.