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.
Calories931.3kcal
Proteins18.6grams
Fats86grams
Carbohydrates23grams
Eggplant
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
Cilantro
10
g
1
Slice the eggplants into 1 cm thick pieces and fry them on a greased grill pan.
- Eggplant: 1 piece
- Olive oil: 5 tablespoon
2
Cut the tomatoes into 4 pieces. Remove the liquid core. Peel the skin off the tomato fillets.
- 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.
- Cream cheese: 200 g
- Basil: 10 g
- Cilantro: 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.
- Grated almonds: 200 g
- Olive oil: 5 tablespoon
- Balsamic vinegar: 2 teaspoons
- Mustard: 2 teaspoons
- Lemon: 0.5 piece
- Salt: 2 g
