Rolls with mushrooms and meat are an exquisite dish that will surprise even the most discerning gourmets. Excellent taste, complemented by a rather cute presentation of the dish.
Ingredients:
- Champignons - 100 g;
- Tender veal - 200 g;
- Eggplant - 2 pcs;
- Walnuts - 2 tablespoons;
- Zucchini - 2 pieces;
- Garlic - 2 cloves;
- Red pepper - 2 pcs;
- Vegetable oil - 4 tablespoons;
- A bunch of greenery;
- Salt, pepper, spices;
- Toothpicks for holding the rolls together.
Preparation:
- All vegetables must be washed. First cut the peppers in half, then remove the core and cut into a few more thin pieces along. Zucchini and eggplants, without peeling, cut into thin longitudinal slices. Put the eggplants on a plate and salt them well, leave to soak for 30 minutes. After that, rinse the eggplants with warm water and dry on a towel.
- Now you need to prepare the filling for the rolls. Rinse the meat, dry and cut into small, small pieces. Rinse the champignons and chop into thin slices.
- Heat 2 tablespoons of sunflower oil in a frying pan and fry the meat pieces in a frying pan for 5 minutes. Add mushrooms to the meat and fry for another 8-10 minutes.
- Put meat, mushrooms and walnuts in a blender and grind into a mass to a homogeneous consistency. Add your favorite spices, pepper and salt.
- Then peel the cloves of garlic and chop it finely. Wash greens (parsley and dill), dry, chop. Add greens and garlic to the finished minced meat, mix gently.
- Now you need to roll up the rolls. Put zucchini and eggplant on a plate, they should overlap each other by one centimeter. On one end of the resulting plates, put a few strips of pepper and a tablespoon of ground beef.
- Roll up the zucchini and eggplant and secure the structure with a toothpick. Do the same with the rest of the ingredients. Sprinkle the rolls with the remaining vegetable (possibly olive) oil and fry on both sides on the grill.
