Eggplant rolls with cheese and egg
Cooking time:
30 minutes
Active time:
10 minutes
Complexity:
Average
Eggplant rolls come with cheese and garlic stuffing, come with nuts, and we will prepare egg and cheese rolls with sour cream and spices.
See all recipes category Snacks 
5
Recipe "Eggplant Rolls with Cheese and Egg"
Ingredients, serves 8
eggplants
1 pc.
chicken egg
2 pcs.
dutch cheese
40 g
sour cream 15%
100 ml
hops sunels
pinch
ground paprika
pinch
fresh cilantro
5 g
vegetable oil for frying
2 tbsp. l. or to taste
Step 1/7
Boil hard-boiled eggs and cool in cold water to clean better. At the aubergine, cut off the stalk and cut the flesh into thin slices using a vegetable cutter. Salt.
Step 2/7
Preheat a pan of vegetable oil and toast the aubergine slices on both sides for about 5-7 minutes, until softened and tender. Place on a paper towel to absorb excess fat. Cool down.
Step 3/7
Peel the eggs and put in a glass of blender, you can roughly chop before.
Step 4/7
Add sour cream.
Step 5/7
Dice the cheese and also put in a glass of blender.
Step 6/7
Pour in the spices and grind everything together with a blender until smooth. If necessary, if the ingredients will be poorly crushed, add 1-2 tbsp. l. olive oil.
Step 7/7
Put a little filling on one end of the aubergine slice and twist into a roll. Repeat for all slices and toppings. When serving, garnish the eggplant rolls with cilantro leaves.
Ingredients, serves 8
eggplants
1 pc.
chicken egg
2 pcs.
dutch cheese
40 g
sour cream 15%
100 ml
hops sunels
pinch
ground paprika
pinch
fresh cilantro
5 g
vegetable oil for frying
2 tbsp. l. or to taste
Similar recipes