Eggplant with CHEESE FAST

Eggplant rolls with cheese

93 reviews

Eggplant rolls with cheeseSnacks of fried eggplant are very tasty, but their preparation is one big BUT, they are always too oily, because the eggplant pulp structure is similar to a sponge - it absorbs the oil which is fried, with it no matter how much to pour. What can we do to eggplant is not absorbed so much oil? There are several ways:
- 1) before frying sliced eggplant (plates or pieces) can be dipped in beaten eggs, batter "close" the pores of the flesh.
- 2) can be adjusted by the amount of fat absorbed, this oil is not necessary to pour into the pan and cooked on a frying eggplant (cut into plates, for example), their coat with oil hands or applied with a brush oil 2 sides. Then fry in a dry frying pan. Will grill effect and at the same time save your favorite flavor eggplant fried in oil.
The second method used in the recipe, which I want to share with you - eggplant rolls with cheese stuffing of boiled eggs, hard cheese and garlic. This cold appetizer insanely delicious, perfect for festive summer table. You will learn how to cook all the rules capricious eggplant, which in addition to the fact that and strive to soak up more oil when cooking, and even manage to taste bitter. How to get rid of the bitterness in eggplant, which are not boiled in water? These questions will get answered in our detailed master class.

    20-24 pc:

  • 2 raw eggplant
  • 2-3 tablespoons refined vegetable oil
  • 2 boiled eggs
  • 100 g hard cheese
  • 4 tablespoons mayonnaise
  • 3 garlic cloves
  • salt
Cheese grate.
Eggs grate.
Combine cheese and eggs.
Squeeze the garlic. Mayonnaise. You can drop of salt (1 small pinch).
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Mix well.
Eggplants washed, cut the stalk.
Cut eggplant into thin plates of 2-3 mm.
Put plates in an eggplant bowl, pour salt (one medium eggplant 0.5 teaspoon salt). Leave on for 10 minutes. Eggplant release the juice and with bitterness goes with it.
Pour 1 tbsp. water, rinse the plate a little bit of eggplant, so we get rid of excessive saltiness and bitterness. Drain the water. Eggplant little squeeze.
Pour 2-3 tablespoons oil directly on the eggplant. Fry will be a dry frying pan -so we regulate the amount of oil which will absorb the eggplant in the preparation, the raw flesh does not absorb the fat as much as during frying and can easily cause the oil evenly. Sometimes oil is applied with a brush over the entire length of the plate, but I like to pour oil and mix by hand.
On a dry, well-heated pan fry plate with two sides for 3 minutes. It turns grilling effect. Roasted eggplant to cool under the hood or under the package - they are soft.
At chilled eggplant lay plate at the base 1 tsp filling
Gently fold rolls.
Writing a couple of hours in a refrigerator brew and serve as a cold snack.
Bon Appetit!

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