Eggplant rolls with beets are an original appetizer recipe that will appeal to lovers of quick and tasty dishes. It is not a shame to even serve such portioned rolls on the festive table, but it is easy and simple to prepare them!
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In the summer season, if possible, you want to diversify your daily menu with all kinds of vegetable dishes. Eggplants are a great base and immense scope for culinary creativity and imagination. Eggplant rolls can be made almost daily and never get bored. And if you add new ingredients, you get new original tastes. Therefore, do not be afraid of experimenting in the kitchen!
This appetizer just won me over at first sight. It is very easy to prepare, does not require super-expensive ingredients, and the taste is simply incomparable. In addition, it is a great option for lovers of boiled beets with garlic. Instead of the classic cheese and nuts, this recipe contains beets with garlic inside the eggplant. Due to its bright pink color, beets go well with a wide variety of foods, incl. with a delicate taste of eggplant. While preparing this dish, I was once again convinced that beets and eggplants are wonderful products that become triple tastier in company with each other! I really hope that you will like such an appetizer, so I hasten to share the recipe.
- Caloric content per 100 g - 121 kcal.
- Servings - 10-14 pcs.
- Cooking time - about 2 hours for boiling beets, 30 minutes for preparing a snack
Ingredients:
- Eggplant - 2 pcs.
- Beets - 1 pc. medium size
- Walnuts - 4 pcs.
- Garlic to taste
- Mayonnaise - for filling the filling
- Salt - 0.5 tsp
- Vegetable oil - for taste
Step by step preparation of eggplant rolls with beets:
1. Wash the eggplants, dry and cut into long slices about 5 mm thick, so that the vegetable can then be rolled up. If you cut the eggplants thicker, then the rolls will not hold well. Use vegetables of an elongated size, small fruits cannot be rolled up. I also recommend using ground eggplant; you will have to remove bitterness from mature vegetables. To do this, sprinkle them with salt and leave for half an hour. Drops of moisture will appear on the surface of the pieces, which should be washed off under running water. Together with her, all the bitterness will go away.
2. Put the frying pan on the stove, pour in the vegetable oil and heat it up. Place the eggplants and fry them on both sides until golden brown. If you want the fruits to be less nutritious, then use a non-stick frying pan that does not require a lot of oil for frying.
3. Pre-boil the beets until soft. Depending on its age, the cooking time will be affected. Young fruits will be ready in 40 minutes, winter ones - 2 hours. After the beets, cool completely, peel and grate on a medium grater. Drain excess beet juice.
4. Peel the walnuts, prick them in a dry frying pan and break them into smaller pieces with a rolling pin.
5. Combine the grated beets, chopped nuts and minced garlic.
6. Pour in mayonnaise and add a pinch of salt. Stir the filling well. It should not be too liquid, otherwise it will flow out of the rolls.
7. Place the fried eggplant slices. Form small elongated balls from the beets and place them on one edge of the vegetable "tongue". Roll the eggplants into a roll, place on a serving platter and garnish with herbs if desired. If the rolls do not hold well, then fasten them with a toothpick.
See also a video recipe on how to make eggplant rolls.
