Eggplant Roll-Ups with Young Cheese
Appetizers • Afghan
Description
A classic recipe from Georgian cuisine inspired by renowned chef John Smith. Unlike the roll-ups typically prepared for festive tables by Soviet housewives, these eggplants are filled with young cheese that has a neutral milky flavor and a creamy texture instead of heavy mayonnaise. This dramatically changes the final taste of the dish: the fried eggplants combined with the cheese reveal a nutty flavor, while the green adjika adds a sharp twist to a well-known culinary theme.
Ingredients
- Nadugi cheese 5 oz
- Sour Cream 0 oz
- 33% Cream 0 fl oz
- Fresh Mint 2 sprigs
- Green Hot Adjika 0 oz
- Vegetable Oil 0 fl oz
- Eggplants 2 pieces
- Cilantro 0 oz
- Tomatoes 2 pieces
- Herbs to taste
- Salt to taste
Step-by-Step Guide
Step 1
Mix the cottage cheese with sour cream and cream. Add adjika, finely chopped mint and cilantro leaves, lightly salt, and refrigerate.
Step 2
Slice the eggplants lengthwise into thin "tongues" (4 slices per serving). Fry in vegetable oil on both sides until soft, then let cool.
Step 3
Place 1 tablespoon of filling on each slice of eggplant and roll it up.
Step 4
Garnish with herbs and tomato slices, then serve.
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