Recipe for fried eggplants with garlic and cheese. Delicious summer snack - fried eggplants with garlic: step-by-step preparation. Eggplant rolls with cheese, garlic and tomatoes

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Servings: 25-27 pcs.
Cooking time: 1 hour

Recipe Description

Eggplant rolls with cheese and garlic are a great savory appetizer, one of the. This appetizer is often called “mother-in-law’s tongue,” probably because the vegetables cut into plates resemble tongues. Well, and the mother-in-law - because, you know, the mother-in-law has a long and sharp tongue))).

Any soft cheese is suitable for filling: suluguni, mozzarella, feta cheese. You can even take full-fat market cottage cheese or goat cheese. I don’t like spicy types of cheese, I like soft, delicate cheese, to which you can add more freshly ground pepper - it will be tasty and aromatic.

Sliced ​​eggplants for this appetizer are usually fried in a frying pan, but they burn, take on a lot of oil, the smell in the kitchen is not the best, and it takes a lot of time.

I suggest baking eggplant “tongues” on a baking sheet - it’s faster, plus they turn out less greasy, less oil is used, plus you don’t have to stand for two hours without distraction at the stove. The result is very tasty low-fat eggplant rolls with a wonderful spicy filling, and the best part is that they are prepared quickly from the most unpretentious ingredients. You need to make a lot of them, because at the table - both festive and everyday - they fly away in an instant.

To prepare eggplant rolls with cheese and garlic, you need:

• 3 eggplants;
• 3 medium tomatoes;
• a small bunch of dill;
• 3 boiled eggs;
• 2-3 cloves of garlic;
• salt and ground black pepper - to taste;
• 1/2 cup mayonnaise;
• 150 g cheese;
• a little vegetable oil.

Cooking step by step:

• First we need to cut the eggplants lengthwise into thin slices or “tongues”. To do this you will need a large, wide, sharp knife. It will be difficult to cut even plates with a thin knife, but you need even ones - this is important.
• We do not remove the peel from the eggplants - this way the “tongues” for the rolls will keep their shape better. The thickness of the cut plates should be no more than 5 mm.
• Preheat the oven to 200 degrees C.
• Take a large baking sheet (or two, if there are a lot of “tongues”), grease it with vegetable oil, and then lay out the chopped “tongues” in one layer.

• We also grease them with vegetable oil on top using a kitchen brush.
• Then cover the baking sheet with a rectangle of food foil and gently press it onto the oiled vegetables.
• Bake in a preheated oven for about 10 minutes.
• After the specified time, remove the baking sheet from the oven, remove the foil, turn the “tongues” over to the other side and put them in the oven for another 5 minutes - without foil.
• We remove the finished “tongues” onto a plate, and place the next batch on a baking sheet and bake according to the same pattern.
• While the eggplant tongues are baking, prepare the filling for the rolls.
• Grate the cheese on a fine throat grater.
• Use the same grater to grate the boiled eggs.
• Place the grated cheese and eggs in a large bowl, add finely chopped dill, chopped garlic, salt and pepper.
• Add mayonnaise - the amount depends on the softness of the cheese, but add a little mayonnaise - just so that it binds the filling together. If for some reason you don’t eat mayonnaise, replace it with sour cream and a teaspoon of mustard.
• Cut the tomatoes: cut in half, remove the stem part, and then cut each half into small slices - approximately 8-10 slices for each tomato.

• Finally, we begin to form the eggplant rolls themselves: apply a thin layer of filling to each cooled “tongue” (approximately a full heaped teaspoon of filling per roll).
• Then we take a slice of tomato, place it on the narrow edge of the “tongue” and simply wrap it in a roll.
• We roll all the other eggplant rolls in the same way.
• All! Our appetizer is ready. Place it on a dish, decorate with herbs, lightly sprinkle freshly ground pepper on top and serve.
• I hope you enjoyed this recipe. Try this simple appetizer - you won't regret it.

Quick navigation through the article:

How to cut thin slices of eggplant

We need long slices no thicker than 0.5 cm. The ideal is 0.2-0.3 cm.

We do not cut the skin off the blue ones. It gives the texture a nice contrast.

A sharp knife or a regular vegetable peeler, often called a peeler, will help.

Remove the stalk, going slightly into the pulp. It is in this part of the vegetable that possible excess nitrates accumulate.

• How to work with a knife. We place the vegetable on a flat platform from the cut of the stalk and carefully cut it into plates 0.3-0.5 cm thick.
• Making roll wrappers is even easier with a peeler. We fix the vegetable on the board, holding it by the edge. We press down the peeler well and cut off the strip with a smooth movement.

Do you want stripes of approximately the same width? Choose the most slender vegetables. At the time of buying take into account the signs of technical maturity of eggplants. Such vegetables are safe in terms of corned beef concentration, meaty and juicy. Length 15-17 cm, heavy. Each vegetable contains about 200 grams. When cut, the color is milky white or cream. There are no large brown seeds or voids in the pulp.

Preparing twists from fried slices

We need:

• Eggplants - 2 pcs. medium size
• Granular cottage cheese (without sourness) - 150-200 g
• Garlic - 3-4 cloves (or to taste)
• Nuts (any, to taste) - 2 tbsp. spoons (chopped randomly)
• Greens - to taste. Dill is universal (finely chopped).
• Sour cream or mayonnaise - 1 tbsp. spoon
• As well as any additives from the toppings listed below in the photo chart.

Cooking time - 40-50 minutes.

1) Prepare the plates with frying in a frying pan.

If the blues are slightly overripe, remove any unnecessary corned beef using coarse rock salt. Sprinkle sliced ​​slices with salt and let stand for 20-30 minutes. Rinse off any excess juice and dry with a towel.

It is not at all a dietary property of the blue ones to absorb a lot of fat, especially when frying in a frying pan.

How to avoid excessive fat content in a dish?

Before frying, grease the already sliced ​​blue ones with a thin layer of oil and let them sit for 3-5 minutes. A great helper is a silicone brush.

Place the plates in a dry, heated frying pan and fry on both sides for about 3-4 minutes over moderate heat. Our goal is a soft but pliable piece. If you have a grill pan, use it! Spectacular stripes will decorate the twist.

2) Mix the filling and wrap the rolls.

How to twist it beautifully?

Mix the filling well and place it on one edge of the wrapper. Pressing the minced meat from the edges and slightly compacting it, but without pressing, roll the vegetable piece into a roll. Fix with a toothpick, piercing the roll right through.

The filling options are amazingly varied. Almost everything can be made friends with cheese and garlic. And the main character can be very different - from grainy cottage cheese to respectable hard varieties.

Chop the garlic to your taste, but be sure to finely chop it. Press or dice. The more hot the component, the fattier the cheese. For guests whose taste you don't know, limit it to mild spiciness. And be sure to try the mixture before putting it into rolls!

By the way, you can place the milk mass not only in the center of the twist, as in the photo above. Distribute the mixture over the slice, like butter on a sandwich. Picturesque and fresh!

TOP 9 fillings with cheese for awesome rolls

Our version of the hit parade. Do you know how to prepare other fillings? Share in the comments below the article!

1. Fat cottage cheese, herbs, garlic, a drop of sour cream or mayonnaise, nut crumbs. It’s tastier to chop nuts with a knife to create pieces of different sizes. If on a blender, then without fanaticism, not “to dust”.
2. Grated processed cheese, garlic, pieces of bell pepper, paprika. Cut the pepper into very small cubes, take red paprika. Three cheeses on a coarse grater, keeping a piece in the freezer in advance. This makes the job easier.
3. Cottage cheese or cheese, dill and finely chopped Korean carrots.
4. Hard cheese (Dutch, Russian), hard-boiled egg, garlic, a drop of sour cream or mayonnaise and your favorite spices. Three cheese and eggs on a fine grater. Finely chopped traditional green stuff wouldn't hurt.
5. Processed cheese, a small cube of ham and pickled cucumbers without peel, just a little garlic flakes and a drop of mayonnaise if the fat content of the cheese was not enough.
6. Mash the grainy low-fat cottage cheese well with a fork and combine with fried vegetables. Small cube of onion, bell pepper and garlic cloves. Watch the fat during frying: not too much! First, transfer the filling from the pan onto a couple of napkins to absorb excess fat. For homogeneity, you can add the yolk of a boiled egg.
7. Crab sticks, boiled eggs, hard cheese, dill, spicy cloves and mayonnaise. We chop the sticks finely, three cheese and eggs, burning a colleague through a press, dill with a knife.
8. Cottage cheese, raisins, garlic, sour cream or mayonnaise and the most spicy herbs of your choice (mint, basil, rosemary). You can add a pinch of cardamom and nut crumbs. The main secret of success is to chop the greens well and rinse the raisins, which we add whole to the filling.
9. In addition to raisins, we undoubtedly take pieces of dried apricots and prunes in company with nuts, as well as sliced ​​seasonal fruits that hold their shape well. For example, nectarine or Hungarian plum. Remove the skin with a peeler and cut into small cubes. Nekratin is excellent in the form of long straws of medium thickness. We place 3-4 strips as a core, surrounded by a smooth milk filling with a pinch of cinnamon and lemon zest. The taste attracts and surprises, but does not shock. Everyone likes it!

The best photos and super ideas! Your inspiration is here!

The emphasis is on the topping. It is appropriate to decorate the twist with the same ingredients as in the filling, but in full size. Walnut halves, almonds, raisins, a ring from the red part of a crab stick, a washed leaf, a sprig of parsley, a cube of pepper or cucumber.

It’s also a good idea to look for new contrasts: green peas, red beans, corn and pomegranate.

Sprinkling with shavings- egg yolk, nuts, protein/cottage cheese/cheese with herbs.

"Kashcheevo's heart." When rolling the roll, we can put a thin layer of filling along the entire length, and place a small hard piece of one of the ingredients on one edge. A long block of cheese, a rolled up leaf of wild garlic, a thin strip of sweet pepper, a block of tomato or fresh cucumber.

A non-trivial core with a bright character- a slice of smoked herring, salted red fish, a block of ham sausage, a piece of fried brisket with spices. The main thing is that the rest of the minced meat - the spread - is as homogeneous as possible, with a neutral milky taste and a light garlic note.

With tomatoes.

What do you think of the idea in the photo below? Place a large circle of tomato and add only half of the roll with a delicate sauce to it. A colorful solution with a cheeky toothpick in the center. Add color to the cheese mixture.

Among restaurant servings that are easy to replicate at home, colored cottage cheese and processed cheese look impressive. Natural dyes from beet juice, carrots, spinach and blueberries for pink, yellow, green and blue. Dip in spicy sauce.

Interesting options can be made when serving the dish. For example, pour a spicy sauce over the rolls. An excellent choice among them is delicate ketchup, tkemali or. Beautiful and delicious for the season! Bake whole, sprinkled with cheese.

Place in the oven (5-10 minutes, 180-200 degrees Celsius). Serve the dish hot. Double wrap.

And what a juicy exclusive twist you get from two summer favorites at once. We simply place an ultra-thin plate on a thicker zucchini colleague and compete with the best restaurant samples! A similar sensation was achieved for blue and bacon rolls.

If you are not too lazy to tinker with baked peppers, then make friends with the little blue ones too. Ideal for baking in the oven and a very simple option:

eggplant plate and a thin slice of Dutch cheese. Place the rolls in any tomato sauce with a hint of garlic and heat in the oven at 180-200 degrees for up to 10 minutes. Three in one! Blue, cheese and bacon.

Manly, harsh and high in calories, or quick eggplant lasagna. Don't forget to add garlic flakes to the tomato sauce.

Preparing rolls from baked plates

Cooking time - 40-60 minutes.

1) Prepare the plates for baking in the oven on a baking sheet.

If you place the pan under the grill, the time will decrease to 10-15 minutes. Attention! Be sure to turn over.

Chefs secret.

• To make eggplants as juicy as possible, but not greasy, you should saturate the fleshy pulp with moisture and close the pores. Advance preparation is required - up to 30 minutes.

Soak the plates in salt water.

1 level tablespoon of salt per 1 liter of water at room temperature. We dip the slices and press them down with a plate that is slightly smaller than a bowl. After 25-30 minutes, take out the plates and dry them in a towel. Now you can bake. Less fat will be absorbed, but the pulp will not dry out.

2) Mix the filling and make twists.

The choice of filling is unlimited. Of course, the cheese texture with garlic aroma will welcome any experiment. But don't forget about other options. All rolls in vegetable wrapping are an excellent springboard for creativity.

It seems like obvious solutions, made from available products, quick to prepare, but what delicious looking beauties in the photo! Whether you are a beginner or an experienced cook, our step-by-step recipes for eggplant rolls with cheese and garlic will always turn out great!

P.S. A video for dessert for all fans of free imagination. Whole blue ones, stuffed with a Georgian accent. Tomatoes, cheese, oven baking and lots of aromatic herbs.

Fried eggplant with garlic is an easy-to-prepare and satisfying dish that is suitable for both an everyday meal and a holiday feast.

The most delicious snack recipes, tricks and secrets of its preparation are collected in this material.

Where did the dish come from in Rus'?

The plant of the nightshade family came to us from the southern regions of India, where it still grows in the wild. The vegetable became established in the diet of Europeans only in the Middle Ages, and in Rus' they learned about it only in the 17th-18th centuries.

It was difficult for peasants to remember a new foreign word, so the name of the plant was often distorted, turning it into “badarzhany”, sometimes into “podlizhany”.

In the everyday life of residents of the southern regions of Ukraine and Russia, vegetables are firmly established under the name “little blue”, which is still used today.

In the East, eggplants are called “vegetables of longevity” due to their high content of vitamins, beneficial microelements, organic acids and fiber. This product is actively used in medical nutrition, serves to prevent atherosclerosis, reduces cholesterol levels in the blood and normalizes the functioning of the gallbladder.

The fruits are rich in potassium, sodium, iron salts, vitamins B1 and C, and contain pectin and carotene. Although the vegetable is indeed a storehouse of useful substances, nutritionists do not recommend consuming it for people with gastrointestinal disorders.

The fried product is not suitable for the diet of overweight people, since it absorbs a lot of oil during cooking.

Difficulty and cooking time

Eggplant slices fried in a frying pan are a simple summer appetizer that even a beginner in cooking can handle. By changing the presentation of the dish, experienced housewives can easily turn it into an exquisite dish for the holiday table: “tongues” or savory rolls.

Preparing the dish will take from 20 to 40 minutes. The process of frying these vegetables must be monitored, otherwise, instead of an appetizing dish, the housewife risks getting inedible burnt waste.

Proper preparation of food for the dish

To prepare a truly delicious dish, you need to choose the right vegetables. Fruits suitable for frying are young, medium in size, with thin elastic skin, green stalk, without soft or damaged areas. It is better to cut them into circles 0.5–1 cm thick - this way the roasting will be even.

If there are no seeds in the cut of the eggplant or they are light-colored, it means that the fruit is young and can be fried without pre-processing. Otherwise, the vegetable will most likely be bitter. This is due to solanine, a poisonous organic compound that is toxic to humans in large doses, and gives the product an unpleasant taste in small doses.

There are two ways to remove bitterness:

1. Place the chopped slices in a deep bowl and add 1 tbsp. l. coarse table salt. Leave for 15–20 minutes. Drain the resulting liquid.
2. Pour the cut fruit with a salty solution (ratio: 1 tablespoon of salt per 1 liter of water). Let stand for 5–10 minutes, rinse with running water.

Sometimes, to eliminate bitterness, it is recommended to cut the skin off the fruit, soak it in milk or freeze it. In these cases, it will be difficult to fry vegetables into rings; their pulp will turn into mush.

Before putting the pieces in a hot frying pan with vegetable oil, you need to blot them with a paper towel or napkin - this way the oil will not splash and sizzle.

To prepare this dish, you need to take only fresh herbs - dried seasonings from bags will not work. Combinations of the product with both parsley and dill will be equally tasty. Cilantro will add an oriental touch to the appetizer.

It is also better to choose young garlic. The finer you grind it (with a special press, knife or mortar), the more aroma and piquant taste it will give to the dish.

How to cook delicious fried eggplant with garlic

To prepare 3 servings of the dish you will need:

• eggplant – 3–4 medium fruits;
• parsley – 1 bunch;
• dill – 1 bunch;
• garlic – 2 cloves;
• mayonnaise – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.;
• salt, black pepper (to taste).

Step 1. Wash the fruits, cut into slices 1 cm thick, placing them separately on a cutting board. Sprinkle salt on both sides, after 20 minutes rinse with water and dry with napkins or a paper towel.

Step 2. Pour 3 tbsp into a hot frying pan. l. vegetable oil, when it warms up, lay out the plates. Fry over medium heat for 2-3 minutes on each side until golden brown.

Step 3. Place the slices on a paper napkin to remove excess oil.

Step 4. Wash the parsley and dill, dry and finely chop. Peel the garlic and crush it with a press. Mix everything, add a little black pepper.

Step 5. Place eggplant mugs in one row on a plate and place a spicy green mixture on top of each. Let's bring it to the table.

100 g of dish contains an average of 104 kcal (438 kJ). With an average daily intake of 2 thousand calories, this is only 5% of a person’s daily diet.

Nutritional value per 100 grams of finished dish:

Proven cooking options

At first glance, the dish seems simple and does not involve any special frills. But this is a misconception. By adding new ingredients, changing the serving form and method of preparation, each time you can surprise family members and guests with a new taste of your favorite snack.

Fried eggplants with garlic and tomatoes

Tomato adds freshness and light sourness to the savory snack. To prepare, take 3 medium eggplants, 2 tomatoes, 1 egg, salt, garlic, pepper, vegetable oil. We cut the eggplants into circles, soak them in a salty solution, and dry them.

Dip in raw egg and fry until crust forms. Place slices of eggplant on a flat plate, pepper them a little, add chopped garlic on top, then add tomato slices of suitable size. We decorate the resulting “turrets” with greenery.

Favorite recipe with garlic and mayonnaise

A traditional appetizer, without which a festive feast would not be complete. Grease 2-3 eggplant slices fried until light brown with a mixture of 2 tbsp. l. mayonnaise and chopped garlic clove.

Eggplants fried with garlic and cheese

Cut 2-3 fruits, salt and rinse. Roll each slice in an equal mixture of flour and starch and fry until golden brown. Grate 150 g of cheese on a fine grater.

Squeeze a clove of garlic through a press and mix with mayonnaise. Place the sauce on the mugs and sprinkle cheese on top. If desired, heat the dish in the microwave at 900 W for 20 seconds - the cheese will melt and become viscous.

Oriental recipe with garlic and vinegar

Cut half a kilogram of young vegetables into thin pieces and fry over medium heat. Pour boiling water over 3-4 tomatoes, leave for 5 minutes, remove the skins, puree until smooth.

Fry finely chopped garlic (a couple of cloves) in a frying pan, add tomato puree, salt, black pepper, hot red pepper, 2-3 tsp. wine vinegar. Simmer the tomatoes for 10–12 minutes over low heat. Pour the sauce over the eggplants and garnish with herbs.

How to cook a dish with sour cream

Breaded eggplant slices in flour, which will add additional taste and aroma when fried. Grease the finished mugs with sauce made from sour cream and chopped garlic. If desired, add mustard, spicy adjika or a couple of drops of Tabasco sauce to the sour cream.

Appetizer option with garlic and herbs

Place the pieces of eggplant fried in vegetable oil on a napkin and let the excess fat be absorbed. Squeeze the garlic into a separate container, finely chop the cilantro, parsley, and dill.

Roll each slice of vegetable so that the entire surface of the vegetable is covered with herbs. Sprinkle with a drop of vinegar. Let's serve.

Rolls with garlic

We cut 2-3 vegetables not across, but lengthwise, so that we get oblong sections - “tongues”. Fry them in a frying pan with a little oil and transfer to a plate. Grind 1-2 cloves of garlic in a press, mix with 3-4 tbsp. l. mayonnaise.

Using a teaspoon, carefully distribute the resulting mixture over each plate, which is then rolled into a roll. If desired, add a finely chopped boiled egg inside. Secure the end with a canapé skewer or toothpick, sprinkle with herbs and serve.

Unusual combination of nuts

Cut the vegetable into lengthwise slices and fry. Separately chop a clove of garlic and 50 grams of walnuts and mix. Grease each piece of eggplant with mayonnaise or sour cream, if desired, spread the spicy mixture on top, and roll the vegetable into an envelope.

Recipe with pepper

A suitable snack option for canning. Peel a kilogram of vegetables, cut into longitudinal strips, fry until tender. For the dressing, mix a pod of hot pepper, a head of garlic and 1 tbsp. l. wine vinegar.

Transfer the vegetables into pre-sterilized jars and add dressing. Bring 1.5 cups of vegetable oil to a boil, cool slightly, pour into jars with snacks, and cover with lids. You can try it in a week.

Appetizing appetizer in batter

To prepare the batter, beat 1 egg in a bowl with a pinch of salt and 1 tbsp. l. flour. Dip thin slices of eggplant in the resulting mixture and fry over medium heat until the batter browns. Top the slices with slices of fresh tomatoes.

Eggplant baked in the oven

Less calorie, but just as tasty variation of your favorite dish. Place the vegetable slices on a baking sheet, sprinkle with olive oil and bake in the oven at 180 degrees for 15 minutes. The finished appetizer is sprinkled with cilantro and parsley.

How to cook a dish correctly - video recipe

If after reading the recipes you still have questions and want to see a step-by-step guide, watch the video that explains in detail how to quickly and deliciously prepare this seasonal snack.

Use these tips and tricks to ensure your snack always turns out tasty and appetizing:

1. Due to their porous structure, vegetables absorb a lot of oil when fried. If you add little oil, they will quickly start to burn. It is better to pour a little more oil into the pan than necessary, and then place the slices on a napkin, which will absorb excess fat.
2. Nightshades tolerate freezing well without losing their structure, beneficial qualities and taste. Cool the vegetable slices fried in oil, pack them in small portions in sealed plastic freezer bags and store them in the freezer. In this form they can be stored for up to six months. To defrost, just put the bag in the refrigerator overnight, and in the morning heat it in the microwave and enjoy the product, spread with herbs, mayonnaise or cheese.
3. You can reduce the calorie content of fried vegetables if you do not pour oil onto the surface of the frying pan, but lubricate it with a brush.
4. Oil consumption will also be reduced in the grill pan.
5. The filling for the rolls can be nut butter, cottage cheese, minced meat or fried mushrooms and onions.

By following these simple rules and recipes, you can prepare a delicious dish for any table.

Vegetable snacks take pride of place both during festive serving and on the everyday table. They seem especially bright in mid-autumn, when there are no more vegetables left in the garden beds, and the prices for them in stores can hardly be called affordable. Eggplant with cheese and garlic is a great budget appetizer that everyone will appreciate.

Hearty dietary eggplants stuffed with tomatoes and garlic just melt in your mouth. The “highlight” of the snack is the cheese, which when baked forms an appetizing crust.

To bring the recipe to life you will need:

• 4 eggplants;
• 2 tomatoes;
• garlic head;
• a piece of cheese;
• a little greens, mayonnaise, salt.

Implementation method:

1. The eggplants are washed and divided into halves, on which slits are made.
2. The garlic is peeled, cut into slices, which are inserted into the cuts.
3. The greens are chopped and distributed among the main vegetables.
4. Well-washed tomatoes are cut into slices, which cover the eggplant preparations.
5. At the end, the vegetable halves are covered with cheese shavings and a mayonnaise mesh.

Baking is carried out for 25 minutes at a temperature of 200 °C.

Appetizer with tomatoes

Eggplants are very tasty when combined with cheese, garlic and tomatoes. The spicy taste is complemented by creamy tomato notes.

To be convinced of such extraordinary taste qualities of the snack, it is enough to prepare:

• 2 eggplants;
• tomato;
• 250 g minced chicken;
• a piece of cheese;
• a bunch of green onions;
• ½ head of garlic;
• salt and pepper.

Sequencing:

1. The eggplants are divided into halves, after which the cores are removed to form “boats”.
2. Greens and garlic are chopped and mixed with minced meat.
3. The filling is salted and seasoned.
4. The vegetables are stuffed and then covered with tomato cubes.
5. The blanks are sent to the oven, preheated to 180 °C, for half an hour.
6. After half the time has passed, the “boats” are sprinkled with cheese shavings.

Eggplants can be served warm or cold. Their taste will not become any worse.

How to deliciously fry in a frying pan

If you want a quick and tasty snack, you can cook vegetables in a frying pan.

To execute this simple recipe, it is enough to prepare a minimum food set consisting of the following ingredients:

• 200 g cream cheese;
• large eggplant;
• 2 cloves of garlic;
• greenery;
• salt and spices.

Sequence of steps:

1. The vegetable is washed and, unpeeled, cut into 3 mm thick plates.
2. The resulting pieces are fried until golden brown in hot oil.
3. The filling is prepared in a separate container: cheese mashed with a fork is mixed together with garlic passed through a press.
4. One side of each eggplant slice is covered with a thin layer of cheese mixture.
5. Next, rolls are formed, laid out on a beautiful dish and served to the table, pre-crushed with herbs.

To prevent the products from falling apart, you should secure them with skewers or toothpicks, depending on what you have on hand.

Eggplant rolls with cheese and garlic

You can diversify the menu with delicious eggplant rolls with walnuts added to the filling. The latter give the appetizer notes of delicacy and oiliness.

Ingredients of a delicious dish:

• 30 g walnuts;
• 25 g mayonnaise;
• small garlic head;
• a piece of cheese;
• ½ bunch each of dill and parsley;
• vegetable oil for frying
• salt and spices.

Progress:

1. The eggplants, along with the skin, are cut into slices.
2. The latter are salted, and after ¼ hour they are washed and fried in hot oil.
3. The cheese is kneaded in a bowl. It can also be grated on a fine grater.
4. Chopped herbs, chopped nuts and garlic gruel are laid out in it.
5. Everything is mixed with mayonnaise.
6. The filling is applied in a thin layer to the plates, after which the latter are rolled into rolls.
7. The products are fixed with skewers and served after cooling.

To ensure that there is no oil left after frying vegetable slices, it is recommended to use paper towels, which can easily absorb excess oil.

With bell pepper

Using the oven, you can prepare a very juicy and appetizing snack using the following products:

• eggplant;
• tomato;
• 1 PC. bell pepper;
• 100 g Suluguni cheese;
• ½ head of garlic;
• a little vegetable oil for frying;
• salt, herbs and spices.

Step-by-step scheme for executing a snack:

1. The eggplant is divided into halves, and then cuts are made on each.
2. The prepared vegetable and whole pepper are placed on a greased baking sheet and baked at 180 °C for 20 minutes.
3. The pulp is extracted from the eggplants and crushed together with the peeled pepper.
4. The cheese is grated.
5. Garlic is passed through a press.
6. A filling is prepared from ½ cheese, vegetable pulp and garlic gruel along with seasonings, with which the eggplant “boats” are filled.
7. The products are placed in the oven, where they are covered with tomato slices and remaining cheese.
8. Prepare the dish for 5 minutes in a preheated oven.

The appetizer is served hot, crushed with chopped herbs.

Recipe with chicken in the oven

Eggplants in the oven can be made more filling by adding 2 chicken fillets to the recipe.

In addition, you will need:

• 2 eggplants;
• 2 tomatoes;
• a piece of cheese;
• garlic head;
• a bunch of greenery;
• spicy spices;
• a stack of vegetable oil.

Sequence of steps:

1. Eggplants are cut into circles, which are salted, and after 10 minutes they are washed under running water.
2. The chicken is cut into slices, which are placed for 20 minutes in a marinade prepared from vegetable oil, spices, salt and garlic pressed through a press.
3. At this time, thin slices are prepared from tomatoes, shavings from cheese, and small pieces from greens.
4. The eggplants are drained in a colander.
5. The dish is assembled on a baking sheet in the following order: eggplant, herbs, tomatoes, cheese.

An appetizing dish under a fragrant crust is prepared for about 40 minutes at a temperature of 200 °C.

Fan-baked eggplant with cheese and garlic

Many people know such an interesting dish as “Peacock Tail”. So, this is the eggplant “fan”. Not only is this a very impressive appetizer, it is also very appetizing.

To verify this yourself, just prepare:

• 3 eggplants;
• 120 g Feta;
• 200 g cherry tomatoes;
• bunch of basil;
• 2 cloves of garlic;
• olive oil (to taste);
• salt pepper.

The dish is prepared as follows:

1. The eggplants are cut lengthwise into slices so that the “bottom” remains intact (the vegetable will look like a “fan”).
2. The vegetables prepared in this way are laid out on a baking sheet covered with paper, where they are pressed down so that the “fan” does not form.
3. Tomato plates are prepared and placed on eggplants.
4. Next, thin slices of garlic are laid out, and then the dish is sprinkled with cheese shavings.

Before serving, the appetizer is crushed with fresh basil leaves.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Blueberries are a rare vegetable that is undesirable to eat raw, but this does not limit the imagination of cooks. There are so many options for working with it that, even narrowing the criteria to a certain set of complementary products, you can experiment endlessly. What's an interesting way to serve a combination of cheese, garlic and eggplant?

How to cook eggplant with garlic and cheese

The number of dishes that can be created using this three products is countless. Appetizers, casseroles, warm salads, and pies are prepared from eggplants with cheese and garlic. You can serve them with a side dish to increase the satiety of the contents of the plate, or you can leave everything unchanged - blue ones are a very nutritious product, so they are well suited for a low-calorie menu. The only caveat is that they definitely need heat treatment.

In the oven

This method of working with blue ones is suitable for housewives who want to reduce the calorie content of their dishes. Mostly eggplants in the oven with cheese appear in the form of a puff casserole, and when vegetables are added they become a French ratatouille. No less delicious are stuffed halves or even blue circles, which can be filled with vegetable, meat or mushroom mixture, or even boiled cereal/paste.

In a frying pan

Fried blueberries are served as an appetizer, and they have a serious drawback in the form of very high fat content: they actively absorb the oil with which they are cooked. The cooks cut the eggplants into slices or thick (!) slices, and quickly fry them until crisp. Blue ones in a frying pan can be cooked in batter from a standard omelette mixture, which will reduce their absorption of oil, or sprinkled with flour. Without additives, they are fried only before further baking.

Eggplant recipes with cheese and garlic

Dishes based on blueberries can be either cold or hot, so both options are offered below. You'll find quick, simple appetizers and more complex arrangements for dinner or lunch. After getting acquainted with this set of step-by-step recipes with photos, you will understand how differently blueberries with garlic and cheese can play with taste and appearance, even when using budget products.

Rolls

• Number of servings: 8 persons.
• Calorie content of the dish: 1378 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

The ability of sliced ​​blues to retain their shape even during prolonged heat treatment made them a good basis for various portioned dishes in the form of stuffed boats and rolls. Housewives especially like the latter for their versatility in presentation: they can serve as a dinner, which only needs a side dish, or as an appetizer on the holiday table.

Ingredients:

• large blue ones - 4 pcs.;
• soft cheese – 170 g;
• garlic cloves – 3 pcs.;
• a bunch of greens (you can use a mixture);
• eggs 1 cat. - 2 pcs.;
• salt;
• low-fat sour cream – 80 ml;
• Sunflower oil – 50 ml..

Cooking method:

1. Wash the blue ones, cut lengthwise into plates that will not exceed 4 mm in thickness. They should remain flexible, but not see through, otherwise the rolls will tear.
2. Place on a baking sheet lined with paper or parchment and grease the top with oil.
3. Bake at 200 degrees, the time is determined by the power of the oven: you need the plates to begin to darken. If only the top or bottom heating element is working, you will need to turn them over for even browning.
4. Fill the eggs with water. Count 6 minutes from the moment of boiling. After cooling, peel and grate.
5. Mix with soft cheese, grated garlic, salt, sour cream and herbs.
6. Spread the filling in a thin layer onto the cooled eggplant slices, leveling with a spatula.
7. Roll into rolls and secure with a toothpick. Serve in a mound on lettuce leaves. If serving in portions, place 3-4 pieces side by side, garnished with balsamic sauce.

Baked

• Number of servings: 3 persons.
• Calorie content of the dish: 1313 kcal.
• Purpose: for dinner.
• Cuisine: Bulgarian.
• Difficulty: medium.

What would baked eggplant with cheese look like? Each national cuisine offers its own options: Italians like a large number of aromatic herbs, the obligatory tomatoes and boiled rice, and the cheese crust must certainly be crispy. The Bulgarian recipe assumes a more delicate structure: soft cottage cheese, the same soft cheese (mainly feta cheese), an egg and quite a bit of piquancy.

Ingredients:

• blue – 3 pcs.;
• garlic cloves – 3 pcs.;
• cottage cheese 5% – 280 g;
• pickled cheese – 200 g;
• large egg;
• salt – 7 g;
• ground pepper.

Cooking method:

1. Without removing the stalk, cut the blue ones in half lengthwise. Place in boiling water and wait a quarter of an hour.
2. Catch and remove excess liquid from inside and outside. Remove the stem and core.
3. Mash the cottage cheese with the egg, add grated garlic and cheese, and salt. Add pepper as desired.
4. Fill each half of the vegetable with the filling and bake for half an hour at 190 degrees.

Stuffed

• Number of servings: 4 persons.
• Calorie content of the dish: 1231 kcal.
• Purpose: for dinner.
• Cuisine: Greek.
• Difficulty: medium.

This dish, interesting in its appearance and taste, belongs to Greek cuisine, but has a small original addition: garlic, which is not in the original recipe. It gives a special aroma and piquancy to the cheese cap. The cheese used here should not be over-salted, so you can dip it in cold water for half an hour - this will make the taste more bland. Stuffed blueberries are ideal for dinner, because they are not dangerous for the figure.

Ingredients:

• eggplants – 600 g;
• round rice - 2/3 cup;
• cherry tomatoes – 170 g;
• small onion – 50 g;
• garlic cloves – 2 pcs.;
• feta cheese – 150 g;
• basil sprig;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. Wash the little blue ones well, prick each one with a fork several times: this way the skin will not burst. Wrap them individually in foil and place on a baking sheet. Bake for half an hour at 200 degrees.
2. When cool, cut lengthwise into 2 parts, scrape out the core (mainly the area with seeds).
3. How to cook the rice is up to you - the main thing is that it is not a sticky porridge, but a side dish.
4. Fry chopped onions with quartered cherry tomatoes.
5. Throw in the basil leaves. Add rice, stir, cover with lid for 3 minutes.
6. Grate the garlic. Rub the cheese through a sieve. Connect.
7. Fill each eggplant boat with the filling and place a cheese and garlic cap on top. Serve.

With tomatoes

• Cooking time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 1596 kcal.
• Purpose: for dinner.
• Cuisine: Italian.
• Difficulty: medium.

Where else in Italian cuisine can you look for interesting homemade recipes for delicious serving of vegetables with cheese, spices and garlic? Some of them offer incredibly satisfying dishes, devoid of any animal component, and are therefore classified as vegetarian. These spicy eggplants with cheese and garlic, and tomatoes, seasoned with aromatic herbs, are ready to compete even with a meat casserole.

Ingredients:

• eggplants – 700 g;
• head of garlic;
• onion – 100 g;
• tomatoes – 850 g;
• olive oil – 20 ml + for frying;
• white wine vinegar – 1 tbsp. l.;
• fresh basil – 35 g;
• oregano (leaves) – 10 g;
• mozzarella – 200 g;
• breadcrumbs – 75 g;
• ground pepper.

Cooking method:

1. After removing the stalks from the blue ones, cut them lengthwise into thick (8-10 mm) layers. Fry without adding oil in a grill pan, or place on a wire rack and bake at 220 degrees.
2. Chop the onion and cook until translucent with olive oil in a hot frying pan.
3. Add the tomato cubes from which the skins have been removed (you can do this by blanching). Add ground pepper, grated garlic.
4. Simmer the mixture in a frying pan for about a quarter of an hour - it should thicken, becoming a sauce. Add chopped basil leaves and vinegar.
5. Fill the form with the ingredients of the casserole in the following layers: tomato sauce, grated mozzarella, eggplant slices, more sauce, etc. Keep in mind that the last layer should be the cheese layer.
6. Sprinkle the casserole with breadcrumbs, drizzle with oil, and add oregano leaves. Cook for half an hour, oven temperature – 200 degrees.

Fried

• Cooking time: 1 hour.
• Number of servings: 5 persons.
• Calorie content of the dish: 1047 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

A simple appetizer that looks very attractive - something that should be in every cookbook. Even a housewife who rarely stands at the stove knows how to cook fried eggplants, because this recipe can help her out when guests suddenly appear. The main thing is to accurately calculate the number of circles when cutting blue ones - it should be even.

Ingredients:

• eggplants – 500 g;
• garlic cloves – 2 pcs.;
• salt – 2 tbsp. l.;
• hard cheese – 120 g;
• a bunch of greenery;
• vegetable oil.

Cooking method:

1. Cut the blue ones into thick (1 cm) slices and place in a small bowl. Add salt and forget for 20 minutes.
2. Rinse, dry with a napkin.
3. Sprinkle flour on both sides of each circle and place in a hot frying pan. Oil is a must!
4. Grate the cheese and garlic, add chopped herbs, stir.
5. Place a little cheese-garlic mixture on the fried eggplant circle and cover with the same one. Repeat for the rest. Cool before serving.

With nuts

• Cooking time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 923 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty: medium.

A very beautiful appetizer with an interesting taste - eggplant with cheese, walnuts and garlic. Before starting work, carefully consider the principle of collecting “turrets”. Each has 2 blue circles (top and bottom), a circle of zucchini in the center, and a layer of cream cheese between them. On top it is also needed as a hat. Walnuts can be replaced with pine nuts.

Ingredients:

• blue – 2 pcs.;
• zucchini;
• curd cheese – 200 g;
• walnuts – 60 g;
• garlic cloves – 3 pcs.;
• dry herbs;
• olive oil.

Cooking method:

1. Cut the blueberries and zucchini into equal (!) slices. Grease with oil and place on a wire rack. Bake for 25 minutes at 210 degrees.
2. Mix grated garlic with curd cheese, add herbs.
3. Form “towers”. Cook at the same temperature for 15 minutes. Sprinkle with chopped nuts before serving.

With Parmesan

• Cooking time: 50 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 1973 kcal.
• Purpose: for lunch.
• Cuisine: Italian.
• Difficulty: medium.

Stuffed eggplants with Parmesan and fried minced meat is not a dietary dish at all, since the combination of eggplants and meat is difficult for the body to perceive. However, the taste and incredible aroma cover all the subjective disadvantages. Every housewife who has ever had to deal with the difficulties of finding ideas for dinner should study this step-by-step recipe for Italian cuisine and rewrite it for herself.

Ingredients:

• eggplants – 3 pcs.;
• minced meat – 350 g;
• tomatoes – 200 g;
• garlic cloves – 2 pcs.;
• Parmesan – 180 g;
• dried basil – 2/3 tsp;
• salt;
• olive oil – 2 tbsp. l.

Cooking method:

1. Cut the washed blue ones in half lengthwise. Remove the core.
2. Grease with oil, place on a baking sheet, bake until golden brown at 220 degrees.
3. Fry the minced meat, not forgetting to add salt. Add grated garlic, blanched and chopped tomatoes into small pieces.
4. When the mass becomes as homogeneous as possible, turn off the stove.
5. Fill the “boats” with meat filling, sprinkle with basil, cover everything with grated Parmesan. Bake for another 25 minutes.

With processed cheese

• Cooking time: 1 hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 1067 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

There are a lot of ideas on how to decorate eggplants with melted cheese and garlic: from classic snack rolls to small sandwiches. For those looking for a recipe for dinner, experts advise trying a simple casserole similar to a frittata. If you want to present the dish in a more interesting way, buy puff pastry, cut into portioned squares, bake each until golden brown and use instead of a plate for casserole pieces.

Ingredients:

• eggplants – 250 g;
• eggs – 5 pcs.;
• processed cheese – 200 g;
• garlic cloves – 2 pcs.;
• greens – 50 g;
• salt.

Cooking method:

1. Finely chop the blue ones and sprinkle with salt. Leave for a quarter of an hour - during this time all the bitterness will have time to come out. Rinse and squeeze lightly with your hands.
2. Using the fine side of a grater, chop the garlic and melted cheese. Mix with herbs.
3. It is better to beat the eggs with a mixer to get a very fluffy light mass.
4. Combine the blue ones with the garlic-cheese mixture and fill the mold with it.
5. Fill with eggs in 2 approaches: after the first you need to make several punctures in the casserole.
6. Cook at 200 degrees for 35 minutes. You can even serve it as an eggplant roll, cut into thick slices.

Under mayonnaise

• Cooking time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 1946 kcal.
• Purpose: for a snack.
• Kitchen: homemade.
• Difficulty: medium.

An alternative to the hot appetizer discussed above, which uses eggplant, cheese, garlic, mayonnaise and eggs. The key difference is frying in batter, which is softened by milk and thickened by flour (can be replaced with starch).

Ingredients:

• eggplants – 600 g;
• milk – 50 ml;
• eggs – 3 pcs.;
• garlic cloves – 3 pcs.;
• flour – 2 tbsp. l.;
• mayonnaise – 4 tbsp. l.;
• hard cheese – 120 g;
• vegetable oil.

Cooking method:

1. Whisk the eggs, flour and milk until the batter is not too runny.
2. Dip the blue circles there, leaving for 4 seconds to soak.
3. Immediately place on hot oil and fry at maximum power until crusty.
4. When all the eggplants have gone through this procedure, place them on a baking sheet.
5. Top each circle with a garlic-cheese mixture and mayonnaise. Bake for 7 minutes at 220 degrees.

Vegetarian cutlets

• Cooking time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 728 kcal.
• Purpose: for dinner.
• Kitchen: homemade.
• Difficulty: medium.

If you combine all the above products, you can get very tender vegetarian cutlets that fit well even into baby food. They often help out housewives who need to find a use for a large harvest of vegetables from their own garden, but are already bored with familiar recipes. You can stew these cutlets in tomato paste mixed with onion and carrot frying.

Ingredients:

• eggplants – 450 g;
• carrots – 230 g;
• garlic cloves – 2 pcs.;
• egg;
• processed cheese – 100 g;
• flour – 45 g;
• salt pepper;
• bulb.

Cooking method:

1. Chop the blue ones into cubes and use a meat grinder to grind them similarly to minced meat.
2. Place in a colander, wait a little: excess liquid should drain.
3. Add spices, grated onions, cheese, carrots and garlic. Add the beaten egg.
4. Add flour by eye - the indicated amount is not an axiom. The cutlet mass should be dense.
5. Make thick small balls, bake at 190 degrees for 35 minutes or fry in vegetable oil, and then simmer by adding half a glass of water.

Cooking secrets

All the recipes with photos discussed above are as simple as possible, but it’s worth learning a few more nuances from professionals to get the perfect result:

• If you plan to cook fried eggplants, but are afraid of the greasy quality of the final dish, grease each piece with a paper napkin that has been soaked in oil. The product will not burn, but there will be no excess fat.
• You won't have to try to remove the bitterness if you use young blue ones or those from the sweet varieties.
• If you make eggplants baked in halves with cheese, be sure to heat them before stuffing. The filling, if it is meat, must also be pre-prepared.

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