Eggplant rolls with suluguni cheese
1 serving
15 minutes
Eggplant rolls with suluguni cheese are a refined appetizer that combines the tender texture of baked eggplant with the rich flavor of salty cheese. This dish, popular in Russian and Caucasian cuisine, is rooted in the tradition of using eggplant as a base for various appetizers. Suluguni, known for its dense texture and rich dairy taste, gives the rolls a special expressiveness, while garlic and sumac add a subtle spicy note. The dish is perfect for festive tables or family dinners and can be served as an independent appetizer or as an addition to meat and vegetable dishes. The ease of preparation makes the rolls an excellent choice for those who appreciate originality and harmony of flavors.
1
Chop the greens finely and place them in a deep bowl.
- Parsley: 2 stems
2
Grate the cheese onto the greens using a fine grater.
- Suluguni cheese: 25 g
3
Add sumac.
- Sumac: 0.5 teaspoon
4
Press the garlic using a press.
- Garlic: 2 cloves
5
Add mayonnaise, then mix thoroughly.
- Mayonnaise: 3 tablespoons
6
Slice the eggplant into thin slices.
- Eggplant: 1 piece
7
Place slices in heated oil in a pan, season with pepper, and drizzle with oil if needed.
- Vegetable oil: 1.5 tablespoon
- Ground black pepper: to taste
8
Once the bottom side is browned, flip it and reduce the heat slightly. Add salt.
- Salt: to taste
9
After 3-5 minutes, remove from heat and transfer to several layers of paper towels to absorb excess fat.
10
Grease the slices with the prepared filling.
- Suluguni cheese: 25 g
11
Roll into rolls and serve. Enjoy your meal!
