Eggplant with cheese, garlic and nuts.

Ingredients for cooking eggplant with cheese, garlic and nuts.

  1. Eggplant 2 pieces
  2. Cheese (feta cheese) 150 grams
  3. Walnuts (peeled) 50 grams
  4. Garlic 1-2 cloves
  5. Greens (parsley or basil) 1 bunch
  6. Vegetable oil as required
  7. Salt to taste
  8. Sour cream (mayonnaise) 1-2 tablespoons
  • Main ingredients: Eggplant, Cheese, Nuts, Greens
  • Portion 3-4


Frying pan, spatula, disposable paper towels, flat plate, deep plate, mortar with a crush, grater, kitchen knife, cutting board, tablespoon, grater.

Cooking eggplant with cheese, garlic and nuts:

Step 1: prepare the eggplant.

Rinse the eggplant properly with warm running water, dry and cut the green ponytails. After, cut the prepared vegetables into thin longitudinal plates. Lay them on paper towels and sprinkle with salt. Let the eggplant stand in salt for 20-30 minutes, this will help remove bitterness from them. (However, I know that many have their own gardens and eggplants grown by their own hands, usually do not bitter, so happy owners of a crop of such eggplants can skip this stage.)
After, wash the slices of vegetables from salt and dry them with disposable paper towels.

Step 2: fry the eggplant.

Preheat the pan and a little (very little!) Vegetable oil in it. Put thin slices of eggplant in a pan so that they do not touch each other and fry them until golden brown on both sides.
Most likely you will need several visits to fry all eggplant. And so that the vegetables do not absorb a huge amount of oil, do not just pour it into the pan, but apply with half the onion or potato.
To make the eggplant appetizer tastier, blot the vegetables slices with disposable paper towels after frying to remove excess oil from them.

Step 3: prepare the filling of cheese, garlic and nuts.

Grate the cheese on a fine grater (this is feta cheese, and feta cheese can be crushed by hands or mash with a fork), add walnuts, crushed by a crush, and then peeled and finely chopped garlic cloves and chopped parsley or basil. Mix all the ingredients together, adding a couple of tablespoons of sour cream to them to make a pasty consistency.

Step 4: cook the eggplant with cheese, garlic and nuts.

Now the matter is left to the small. Place prepared eggplants and a plate of cheese and nut mixture with garlic. Put one fried eggplant strip on a cutting board, place a mixture of cheese, garlic, herbs and nuts on its edge, and then roll everything with your fingers.

Similarly, cook the remaining eggplant rolls. When you start all the vegetables with cheese, garlic and nuts, you just have to nicely place them in a dish and serve. If the serving is delayed, put the snack in the refrigerator.

Step 5: serve eggplant with cheese, garlic and nuts.

Serve eggplant with cheese, garlic and nuts as a cold starter or as a complement to a side dish. You can serve rolls, sprinkled with fresh herbs or garnished with crushed nuts, or you can pour them with hot tomato sauce.
Enjoy your meal!

Recipe Tips:

- If the edges of eggplant rolls, despite all your efforts, try to fall apart all the time, fasten them with skewers or wooden toothpicks.

- By the same principle, you can cook rolls from young zucchini or zucchini, you can even leave the same ingredients in the filling.