Making such rolls is very simple and quick. The main thing here is to thinly slice the eggplant. It is convenient to do this using a special shredder. The rest is already a matter of technology that does not require special culinary skills. In the step-by-step description, you will see the whole process of preparing this delicious, aromatic snack.
Appointment: For lunch / For dinner / For an afternoon snack / For a festive table
Main Ingredient: Vegetables / Eggplant
Geography of cuisine: Russian cuisine
- Eggplant - 1 Piece
- Champignons - 150 Grams
- Onion - 1 Piece
- Cheese - 80 Grams
- Garlic - 1 Clove
- Sunflower oil - 40 Milliliters
- Salt - 0.5 Teaspoons
How to cook "Eggplant rolls with mushrooms and cheese"
Wash, peel and cut one large, long eggplant into 4-5 mm thick plates. Sprinkle with salt and let stand for 10-15 minutes.
Dry the resulting liquid on the eggplants. Place the eggplant in a hot skillet with sunflower oil.
Fry the eggplant plates on both sides until lightly golden brown. Place on a paper towel to remove grease.
Prepare the filling for the rolls. Peel, wash and finely chop onions and mushrooms. Place in a skillet with sunflower oil.
Fry the mushrooms and onions for 10 minutes, stirring occasionally.
Combine chilled fried mushrooms with grated cheese. Add chopped garlic and stir.
Place a portion of the filling on the edge of the eggplant plate.
Roll up with a roll.
Rolls with mushrooms and cheese are ready.