Stuffed eggplant is a traditional appetizer in many countries of the world, where each nation uses a different filling for stuffing, which always gives a new taste. I suggest trying hearty and aromatic eggplants with cottage cheese.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Eggplant rolls go well with many fillings. Therefore, you can endlessly experiment with this vegetable. Eggplants go well with vegetables, mushrooms, deli meats, cheese, nuts and cottage cheese. Any rolls are perfect for a snack and will always look beautiful and spectacular.
This recipe involves stuffing the eggplant with cottage cheese and garlic filling. Of course, sometimes it is difficult to imagine a combination of some products, which makes it nice to discover a new interesting taste. But stuffed eggplant with cottage cheese is served in the best restaurants in the world. They are quite popular and easy to prepare. Therefore, this appetizer is prepared by many housewives in various variations. Of course, you don't have to be completely attached to the recipe. Since the curd filling can be supplemented with crushed or whole grains of any nuts. You can also add flaxseeds, sunflower seeds, tomato slices, or whatever you like.
- Caloric content per 100 g - 101 kcal.
- Servings - 10 rolls
- Cooking time - 30 minutes, plus time for soaking the eggplant (optional)
Ingredients:
- Eggplant - 2 pcs.
- Cottage cheese - 300 g
- Garlic - 2-3 cloves
- Mayonnaise - 30 g
- Cilantro greens - small bunch
- Vegetable oil - for frying
- Salt - 2/3 tsp or to taste
Cooking eggplant with cottage cheese
1. Wash the eggplants and cut them into long thin slices, as shown in the photo. The recommended thickness of the pieces should not exceed 5-6 mm. Since too thick slices will not be wrapped in a roll, and thin slices will burn when frying, and may break.
Further, those who feel bitterness in eggplants, dip them in salted water in a ratio of 1 liter to 1 tablespoon, and leave for 30 minutes. This will help remove all the bitterness from them. After that, rinse the slices under running water and dry with a paper towel. Otherwise, during frying, when fat and water combine, there will be a lot of splashes that will stain the stove and the walls of the kitchen.
2. Pour vegetable oil into a frying pan, heat and fry the eggplants on both sides until a light golden crust is formed. Do not forget to season them with salt at this time.
Put the finished eggplants on a paper napkin and blot them on both sides with it, so that it picks up excess fat.
3. For each eggplant slice, squeeze the garlic through a press and pour a little mayonnaise.
4. Combine cottage cheese with a pinch of salt and finely chopped cilantro, which can be replaced with any arc of greens to taste.
5. Stir the curd filling thoroughly.
6. Place the curd filling on one edge of the eggplant and roll the appetizer. If the rolls do not hold well, then fasten them with beautiful skewers.
7. Put the appetizer on a platter, garnish with herbs and serve.
See also a video recipe on how to make eggplant rolls with cheese (or cottage cheese).
