Rolls with cottage cheese from fried eggplants

3 servings

20 minutes

A hearty and quick eggplant appetizer according to the recipes of the chef of the program "Made with taste" Sergey Leonov.

Energy value per serving

• Calories: 931.3
• Proteins: 18.6g
• Fats: 86g
• Carbohydrates: 23g

Ingredients

• Eggplants: 1 pc
• Olive oil: 5 tbsp
• Mustard: 2 tsp
• Lemon: 0.5 pc
• Tomatoes: 2 pc
• Basil: 10 g
• Salt: 2 g
• Grated almonds: 200 g
• Sugar: pinch
• Balsamic vinegar: 2 tsp
• Cream cheese: 200 g
• Coriander: 10 g
• Ground black pepper: 2 g

Cooking steps

1. Slice the eggplants into 1 cm thick pieces and fry them on a greased grill pan.

   Required ingredients:

   • Eggplants: 1 piece
   • Olive oil: 5 tablespoon

2. Cut the tomatoes into 4 pieces. Remove the liquid core. Peel the skin off the tomato fillets.

   Required ingredients:

   • Tomatoes: 2 pieces
   • Salt: 2 g

3. Generously spread eggplants with cream cheese, roll them into rolls, and place them in tomato boats. Garnish with green leaves.

   Required ingredients:

   • Cream cheese: 200 g
   • Basil: 10 g
   • Coriander: 10 g

4. Sprinkle with chopped almonds, drizzle with vegetable oil and pour with sauce. To prepare it, mix chopped almonds, mustard, reduced balsamic vinegar, lemon juice and a pinch of salt.

   Required ingredients:

   • Grated almonds: 200 g
   • Olive oil: 5 tablespoon
   • Balsamic vinegar: 2 teaspoons
   • Mustard: 2 teaspoons
   • Lemon: 0.5 piece
   • Salt: 2 g