Eggplant Rolls
Main Dishes • European
Description
Eggplant Rolls
Ingredients
- Onion 1 head
- Garlic 4 cloves
- Orange Bell Peppers 2 pieces
- Orange juice concentrate 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Eggplants 2 pieces
- Adyghe cheese 5 oz
- Pitted olives 4 pieces
- Capers 1 teaspoon
- Parsley to taste
Step-by-Step Guide
Step 1
Sauté 1 finely chopped onion and 4 minced garlic cloves in vegetable oil.
Step 2
Add 2 large sliced and sautéed red bell peppers and the juice of 1 orange.
Step 3
Simmer for 5 minutes, blend into a puree, season with salt and pepper, and place on a plate.
Step 4
Slice 2 eggplants into thin plates and bake them in the oven until golden.
Step 5
Mash the unsalted Adyghe cheese (200 g) and mix it with 4 finely chopped pitted olives and 1 teaspoon of chopped capers. If unavailable, you can add 2-3 finely chopped olives.
Step 6
Place 1 tablespoon of cheese filling on each eggplant slice, roll them up, secure with toothpicks, and bake in the oven for 10 minutes.
Step 7
Arrange the rolls on the prepared vegetable puree and sprinkle with chopped parsley.
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