Cheesy Nut-Stuffed Eggplant Rolls

A quick and delicious appetizer for the holiday table! Eggplant rolls with nuts and cheese are a popular dish for any feast. It is made from simple ingredients and takes very little time. The rolls turn out nourishing, appetizing and beautiful.
cook time: 30 min
Owen Truitt
Cheesy Nut-Stuffed Eggplant Rolls

Nutrition Facts (per serving)

296
Calories
30g
Fat
5g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Garlic 1 clove
Salt to taste
Walnuts 50 g
Vegetable oil 4 tbsp
Eggplant 1 pc
Cottage cheese 70 g

Recipe instructions

Step 1

Step 1
How to make eggplant rolls with nuts and cheese? Prepare your food. Choose eggplant that is as even as possible along its entire length so that the rolls look neat. Any curd cheese is suitable for this recipe, even with additives it will be delicious. You can buy nuts already shelled, or you can peel them yourself.

Step 2

Step 2
Wash the eggplant, dry it and cut off the tail. Cut the vegetable lengthwise into long strips, about 5 mm thick. You can even make them thinner, then they will be easier to wrap.

Step 3

Step 3
Sprinkle the eggplant with salt. This is the easiest way to rid it of the bitterness that often plagues this delicious vegetable. Salt will draw moisture out of the eggplant, and with it the bitterness will go away. Leave it to sit for 10 minutes — you will see how it becomes covered with droplets. Take a paper towel and wipe the eggplant strips, wiping away any excess liquid.

Step 4

Step 4
Prepare the filling. Walnuts, if they are not shelled, peel them. You can dry them for a couple of minutes in a dry frying pan, the nuts will become more aromatic and tastier. Then grind them in any available way — with a blender, in a mortar or a simple rolling pin, as I did. To do this, place the nuts in a bag and tap them with a rolling pin. The nuts will turn into fine crumbs.

Step 5

Step 5
Take a small bowl, put cheese and nuts in it. Use a garlic press to squeeze out the peeled clove. Or grate it on a fine grater.

Step 6

Step 6
Mix the products well with a spoon until smooth. The filling is ready. You can add any greens to it if you wish. Instead of curd cheese, you can also take absolutely any other cheese, in this case, grate it and add a little mayonnaise.

Step 7

Step 7
Heat a frying pan over medium heat, pour vegetable oil into it, and heat it for a couple of minutes. Place the eggplant strips in the heated oil in one layer so that they do not overlap each other.

Step 8

Step 8
Fry the eggplant over low heat until golden brown on one side, then turn over and fry on the other. The eggplant slices should absorb all the oil and become soft.

Step 9

Step 9
Remove the finished slices to a plate with a paper towel to absorb excess oil. Fry the next batch in the same way.

Step 10

Step 10
Cool the slices a little. Take a strip of eggplant and place a teaspoon of cheese and nut filling on one end. Roll it into a roll.

Step 11

Step 11
If it does not hold well, you can fasten the roll with a toothpick or a special skewer. My slices were thin and cooked well, so I didnʼt have to hold them together. Stuff all the eggplant slices this way.

Step 12

Step 12
Place the resulting rolls on a plate, garnish them with herbs and pomegranate seeds. Serve in any form — they are delicious both warm and cooled. Bon appetit!

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