Eggplant rolls with cheese and garlic

3 servings
40 min

How to make eggplant rolls? Prepare the ingredients. What eggplant to take for rolls? Choose a dense, not flaccid, large fruit with a shiny, dark, intact peel. It must be in place of the peduncle.

Wash the eggplant, dry with paper towels. Cut the stalk and cut lengthwise into thin slices (about 0. 5-0. 7 mm thick).

To avoid bitter taste, salt the vegetables, transfer to a colander and leave for 15-30 minutes. Then rinse under running water. Lightly squeeze the aubergines out of excess moisture.

Pour refined vegetable oil into the pan. Fry the "tongues" of the aubergines on both sides until golden brown. Put them on paper towels that will absorb excess fat.

To have a beautiful pattern on the eggplant, you can use a grill pan.

How to make a filling? Prepare the listed ingredients for the filling.

Grate the hard cheese on a medium grater. You can take any cheese, the main thing is to be tasty.

Peel the garlic cloves, pass them through the press. In a salad bowl, combine the cheese, garlic and mayonnaise.

Mix everything well. The filling is ready.

Spread the filling over the entire surface of each eggplant slice in a thin layer. It is better to lay out the mixture immediately after frying the strips, since having cooled down, the aubergines will not curl well into rolls.

Roll up the eggplant tab with a roll.

Similarly, shape all other rolls. To prevent them from falling apart, hold them together with toothpicks. Put on a plate. Before serving, garnish with a leafy salad, herbs. Eggplant rolls are ready. Enjoy your meal!