The taste and attractive appearance of envelopes with eggplant cheese filling will warm up the appetite before the main course.
It is necessary
- - eggplants - 2 pcs.;
- - eggs - 2 pcs.;
- - processed cheese - 1 pc.;
- - garlic - 2 cloves;
- - greens - for decoration;
- - vegetable oil - to taste;
- - salt and pepper - to taste;
- - mayonnaise or sour cream - 3 tablespoons
Instructions
Step 1
Rinse the eggplant in warm running water. Cut the stalks off the vegetables. Use a sharp knife or a peeler to cut the eggplants into slices. The workpieces should be thin enough to roll well in the future. Put the plates in a container, salt, and leave to stand for a while. As soon as the juice comes out, drain it.
Step 2
Heat a frying pan with oil over high heat, lay out the eggplant plates. Fry the vegetables on both sides until golden brown, but do not overcook, so as not to exclude the plasticity of the workpieces. Next, place the semi-finished products on kitchen towels to free the eggplant from excess fat.
Step 3
Dip the eggs in a saucepan with salted water, bring to a boil, cook hard. Cool the eggs by dipping them in cold water, then peel them. Then chop finely.
Step 4
Wash the tomatoes, remove the stalks, cut into thin rings. For this dish, it is better to use fleshy tomatoes. Peel the garlic, crush with the flat side of a knife, chop finely.
Step 5
Prepare the eggplant envelope filling. Mash the cheese with a fork or grate it on a coarse grater. Place in a deep bowl. Add chopped eggs, garlic, stir. Mix foods with mayonnaise or sour cream. Season the filling with salt and pepper.
Step 6
Lay out a cross from two eggplant plates. Put some of the filling in the middle, cover it with the free edges of the vegetable.
Step 7
Place the tomato rings on top of the semi-finished products, decorate the envelopes with dill, parsley or cilantro. Distribute the finished appetizer on a beautiful dish, serve.
