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Eggplant rolls with cheese, minced meat and garlic

Cooking recipes / Top Picks / Rolls and rolls

19 servings
1 hour 10 min

Eggplant - 2 pcs., Olive oil - 4 tbsp., Minced meat - 300 gr, Onions - 1 pc., Tomatoes - 1 pc., Steamed rice - 150 gr, Hard cheese - 40 gr, Vegetable oil - 2 tables, Garlic - 2 teeth, Khmeli-suneli - 0.5 tea liters, Greens - to taste, Ground pepper mixture - to taste, Sea salt - to taste

How easy and quick is it to make eggplant snack rolls with minced meat, rice and cheese with vegetables that will no doubt appeal to many for their gorgeous flavours? First of all, we prepare the necessary spiced products for making stuffed eggplant rolls in the oven.

To make the rolls, cut two aubergine slices two millimeters thick.

Spread the chopped slices on a parchment-lined baking sheet and grease them with four spoons of olive oil.

Sprinkle the slices greased with olive oil to taste with salt and a mixture of red and black peppers, then put the baking sheet in the oven warmed to two hundred degrees for ten minutes.

Place a frying pan on the stove and pour two tablespoons of vegetable oil into the stove, then place a fairly finely chopped one head of bulb onions in it, and stir-fry the stoves over a high heat.

Put one tomato pre-chopped with a small cube in a pan with onions and stir continue to fry the vegetables.

Add two garlic cloves passed through the press to the pan, salt to taste, half a teaspoon of suneli hops and continue frying the vegetables for another two minutes.

Put three hundred grams of mixed minced meat in a common pan and stir with the vegetables periodically fry it for ten minutes.

Put one hundred and fifty grams of boiled rice in a pan and mix all the ingredients well.

Take a fine sieve and rub forty grams of hard cheese, then put half in a common pan.

Add finely chopped parsley greens with dill and a mixture of red and black pepper to the pan to taste.

Mix all the ingredients well in the pan between each other, then turn off the stove and let the cooked filling cool a little.

For each baked eggplant slice, alternately lay out the required amount of the prepared filling.

Gently roll the filled slices into tight rolls.

Shape and spread the filled rolls on a baking sheet lined with parchment, then sprinkle the remaining grated cheese on top and put the baking sheet in the oven warmed to one hundred and eighty degrees for ten minutes.

After ten minutes, remove the baking sheet with the cooked eggplant rolls filled with oven and spread them over serving plates. We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To all appetite!