These Eggplant Rolls with Eggs and Cheese are not just a treat for the taste buds; they’re a work of art on a plate. With a perfect blend of creamy cheese, hearty eggs, and the smoky charm of grilled eggplant, each bite is a symphony of textures and tastes.
In this recipe, we take you through the steps of creating these savory delights, balancing European elegance with American flair. From the velvety richness of mayonnaise to the freshness of dill, every ingredient plays a crucial role in elevating these rolls to gourmet status.
So, if you’re craving a culinary masterpiece that’s both easy to make and impressively delectable, join us on this journey. Eggplant enthusiasts and food lovers alike, rejoice – your next favorite appetizer is just a roll away! Get ready to savor the magic of Eggplant Rolls with Eggs and Cheese.
Ingredients:
- Eggplant – 3 pieces (about 750 grams or 1.65 pounds)
- Chicken eggs – 2 pieces
- Cheese (your favorite) – 100 grams (about 1 cup)
- Garlic – 2-3 cloves
- Mayonnaise – 3 tbsp
- Dill – 50 grams (about 1/2 cup)
For frying:
- Refined vegetable oil
Instructions:
Slice the eggplants into 4-5 mm thick strips, lengthwise. Rub with salt and let them sit for 15 minutes to release the juice.
Hard-boil the eggs, peel, and grate. Grate the cheese and press the garlic.
Mix the grated eggs, cheese, and garlic. Add mayonnaise to the filling and mix well.
Fry the eggplant slices on a pan for 2 minutes on each side.
Place the filling on the eggplant slices and roll them up into rolls.
Arrange the rolls on a plate and sprinkle finely chopped dill on top.
Enjoy these delightful eggplant rolls – a simple appetizer packed with so much flavor!
