Eggplant rolls with herbs and cheese cream
4 servings
30 minutes
Eggplant rolls with herbs and cheese cream are an exquisite dish of Chinese cuisine, combining the tender texture of fried eggplants with a rich cheese filling. The eggplants, infused with the aroma of frying, create the perfect base for a creamy filling made of cottage cheese, grated cheese, garlic, and aromatic herbs. Walnuts add a piquant and slightly crunchy note, while paprika gives the dish a warm, sweetish hue. This dish is ideal for a light snack, festive appetizers, or even a vegetarian main course. Its flavor harmony unfolds in the combination of creamy softness of the filling and the slightly caramelized taste of eggplants.
1
Wash the eggplants and slice them lengthwise into thin pieces. Salt them and let sit for 5 minutes. After that, rinse again and dry with a towel.
- Eggplant: 2 pieces
2
Heat vegetable oil in a wok. Fry the eggplant slices until golden brown, drain them on a rack to remove excess oil, and place them on a paper towel to dry.
- Vegetable oil: 150 ml
- Eggplant: 2 pieces
3
To prepare the filling: in a mixing bowl, place grated cheese and cottage cheese. Add finely chopped garlic, cilantro, and walnuts. Mix everything, then add salt, pepper, and sweet paprika.
- Rossiysky cheese: 100 g
- Curd cheese (tvorog): 150 g
- Garlic: 4 cloves
- Fresh herbs: 40 g
- Shelled walnuts: 40 g
- Paprika: 3 g
4
On slices of prepared eggplants, we place the filling with a spoon and roll them into rolls. We garnish the finished dish with greens and serve it to the table.
- Eggplant: 2 pieces
- Fresh herbs: 40 g
