Eggplants Rolls

Submitted by Nobility_Cuisine on Sat, 09/25/2010 - 14:40.


1-2 medium eggplants

Stuffing mix 1:
1 cup ground walnuts
1 cup chopped basilica
5 (or more) garlic cloves, pressed
0.5 tsp vinegar
0.5 tsp vegetable oil
0.5 tsp salt

Stuffing mix 2:
0.5 cup Adjika (Caucasian spice mix)
2 large tomatoes, diced
0.5 cup Mayonnaise
5 or more garlic cloves (pressed)
A few young dill stalks (1 per eggplant slice)

Stuffing mix 3:
100 g (4.5 oz) ground hard cheese
200 g (7.5 -8 oz) sour cream
100 g (3.5-4 oz) ready mustard
5 garlic cloves
Salt, pepper, celery and other chopped greens – on your taste


Cut the eggplants into long, thin (sliced into ½-inch slices) strips lengthwise.
Cook them on a pre-heated, dry, non-stick skillet for about 2 minutes per side, then set them aside.

(Or, preheat an oven to 350ºF.
Then, brush two baking sheets with one tablespoon of the vegetable oil.
Arrange the eggplant slices in a single layer on each baking sheet and bake for about 20 minutes or until the slices are fork tender.
Remove the slices from the oven and let cool slightly.)

Stir all of the stuffing ingredients (separately for 1,2, and 3) together into an almost even consistency.

Spread the mixture evenly onto the eggplants slices.

Roll each slice tightly. You can use toothpicks to keep the roll shapes or just put them tightly together in one dish.

You can serve them cool or warm as an appetizer, a standalone main dish, or as part of a complex garnish to meat.