Rolls of aubergines with walnuts - a refined snack for every day

Autumn came - it's time to ripen and collect many vegetables, including the number of such useful and tasty eggplants. And, of course, before each mistress there are questions connected with processing of the received crop. How to cook eggplant? Rolls are the perfect solution and a wonderful snack for every day. Stuff a vegetable with your favorite stuffing or experiment - and surprise your family and friends!

Eggplant rolls with walnuts and feta cheese

Ingredients:

• Large eggplant;
• 150 grams of brynza;
• Four tablespoons of walnut nuts;
• A bunch of parsley and dill;
• sunflower oil;
• Ground pepper;
• salt.

Preparation

With pre-washed and dried eggplants, cut off the tip with the peduncle. Cut the vegetable along thin slices. Each plate rubbed with salt and left for 12-15 minutes. Thus, you can solve two problems at once: get rid of unnecessary bitterness and make the vegetable softer. After a quarter of an hour, rinse the salted slices with running water, dry and, having greased both sides with sunflower oil, fry in a pan until ready. Lay them on a separate dish, and at this time to do the preparation of the filling. Garnish with finely chopped nuts, braised with a fork. All ingredients of the filling are combined and mixed thoroughly. For fried slices of vegetables put a small lump of filling and roll the rolls of eggplant with walnut and cheese. For convenience, you can fasten the cooked snack with toothpicks. On the serving dish lay the leaves of a green salad, and on top - a ready meal.

Baked eggplant rolls with chicken meat

Ingredients:

• Large eggplant;
• 300 grams of chicken fillet;
• A couple tablespoons of olive oil;
• salt;
• Pepper ground

Preparation

Eggplant should be washed, dried and, after removing the tip with the peduncle, cut into thin plates. As in the recipe "Eggplant rolls with walnuts and cheese," save from bitterness, rubbing with salt and leaving for 12-15 minutes, then rinse with water. In warm olive oil, fry the prepared eggplant slices and flip them onto a napkin to remove excess oil. Chicken fillet cut into thin strips. Add ground pepper and salt to taste, mix well. Prepared the filling put on the plates of eggplants, roll them with rolls and, having fastened with toothpicks, spread out on a greased baking sheet. Heat the oven to 180 degrees and, putting it into shape with a snack, bake for about 15 minutes. A ready-made snack is served with a selection of fresh vegetables.

Eggplant rolls with walnut and tomato

Ingredients:

• eggplant;
• tomato;
• A couple of tablespoons of walnut nuts;
• Greens of cilantro;
• Clove of garlic;
• mayonnaise;
• sunflower oil;
• salt

Preparation

Eggplant cut along thin plates and, after rubbing with salt, leave for a quarter of an hour. After that, rinse in water and dry with a towel. Fry the slices of the vegetable on both sides, adding sunflower oil, folded onto paper napkins to get rid of excess fat. To prepare the filling, mix finely chopped walnuts, coriander, garlic and mayonnaise, mix thoroughly. Cut tomato with thin slabs. On the plates of eggplant lay a tomato and a mixture of nuts and wrap the slices of the vegetable rolls. Easy to prepare, but at the same time refined snack is ready. Welcome to the table!