A very simple and unexpected appetizer is made from fried eggplants with beets and garlic. Tasty, savory, satisfying, inexpensive. Shall we prepare?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Thanks to the delicate taste of eggplant, it goes well with a variety of fillings. Most often, we are used to stuffing it with cheese and nuts, but in this recipe we will use boiled beets with garlic, nuts and cheese. The combination of such products is absolutely win-win. Beets add bright color and sweetness to the filling, garlic adds pungency and piquancy, nuts and cheese add satiety. The rolls are prepared very quickly, and they are delicious to use both hot and cold.
It is worth noting that the purple color of eggplant indicates the presence of the antioxidant nasunin in it, which regulates the iron content in the body and protects the brain cells from damage. Eggplants are also rich in potassium, they normalize water-salt metabolism and help remove excess fluid from the body. However, beets have no less positive qualities. It normalizes the digestive tract, removes harmful toxins, fights constipation and much more.
- Caloric content per 100 g - 219 kcal.
- Servings - 15
- Cooking time - 40 minutes, plus time for boiling and cooling beets
Ingredients:
- Eggplant - 2 pcs.
- Beets - 1 pc.
- Garlic - 2-3 cloves
- Walnuts - 4-6 pcs.
- Mayonnaise - for dressing
- Cheese - 100 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Making eggplant rolls with beets, nuts and cheese
1. Wash the eggplants under running water, wipe with a cotton towel and cut into slices, as shown in the photo. If the fruits used are overripe, then they contain solanine, which is harmful to the body. Then sprinkle the chopped vegetable with salt and leave for half an hour. After this time, droplets form on its surface, which are that corned beef. Rinse the eggplants and dry again.
For this reason, it is recommended to choose young fruits with a fresh green stalk and a shiny smooth skin. There is no bitterness in them, it is corned beef, and you will not have to carry out such actions with them. You can find out such a vegetable by pressing on the fruit with your finger, the hole has leveled off - the eggplant is suitable for consumption.
2. Wash the beets and boil in the peel for 2 hours until soft. Then cool completely, peel and grate on a medium grater. You can also bake beets in the oven in foil. Moreover, this way more vitamins will be preserved in it, which, unfortunately, are digested during cooking.
3. Grate the cheese on a medium grater and add to the beets.
4. Peel the garlic, pass through a press and add to the filling.
5. Use a nutcracker to chop the nuts and finely chop with a sharp knife. If you wish, you can pre-calcine them in a clean and dry frying pan. So they will become tastier, but also more nutritious. Consider this!
6. Pour mayonnaise to the food, which you can substitute with sour cream or natural yogurt if you wish.
7. Stir the filling well to distribute all food evenly.
8. By this time, fry the eggplant on both sides in a frying pan in vegetable oil until golden brown. During frying, they will absorb a lot of oil, which will make them very high in calories. So after frying, place them on a paper towel to take in all the fat, or use a non-stick skillet.
9. Put the fried eggplant slices on a plate or board. Take the filling straight with your hands and shape it with a ball or cylinder, which you put on one edge of the eggplant.
10. Roll the eggplant into a roll and secure with a skewer so that it holds well and does not unfold. Serve the appetizer to the table, garnish with herbs, sprinkle with nuts, etc.
See also a video recipe on how to make fried eggplant rolls /
