Eggplant rolls
Ruletiki iz baklazhanov (рулетики из баклажанов): fried aubergine rolls with garlic cheese and tomato
Every birthday buffet in Russian flats seems to have a plate of these little rolls, brought out with the herring and the salads: thin strips of fried aubergine wrapped around a sharp garlic and cheese filling with a slice of tomato peeking out. The aubergine is silky, the filling creamy and punchy, and the tomato keeps it fresh. They are a cold starter, so make them an hour before guests arrive and keep them chilled. Where most people go wrong is frying thick slices in lots of oil, which leaves them greasy and stiff; slice thin, salt them, pat dry and fry in a shallow film of oil. Many hard cheeses use animal rennet, so pick a vegetarian one. Chef's tip: press the fried slices between paper towels while still warm; they shed surprising amounts of oil.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 long auberginessliced lengthways 5 mm thick
- 1 tsp salt
- 5 tbsp sunflower oil
- 4 oz vegetarian hard cheesefinely grated
- 3 tbsp mayonnaise
- 2 cloves garliccrushed
- ⅓ oz fresh dillfinely chopped
- 2 firm tomatoescut into thin wedges
- 4 parsley sprigs (optional)to garnish
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Method
0/6 doneStep 1: Lay the 2 long aubergines on a board, sprinkle with the 1 tsp salt and leave for 10 minutes, until beads of moisture appear. Pat completely dry with paper towels.
10 minStep 2: Heat a thin film of the 5 tbsp sunflower oil in a frying pan over a medium heat and fry the slices in batches for 2–3 minutes per side, adding oil as needed, until soft and golden.
15 minStep 3: Drain the slices between paper towels and let them cool for 5 minutes.
5 minStep 4: Mix the 4 oz vegetarian hard cheese, 3 tbsp mayonnaise, 2 cloves garlic and ⅓ oz fresh dill into a thick spread.
2 minStep 5: Spread a teaspoon of filling over each slice, lay a 2 firm tomatoes wedge across the wide end and roll up firmly.
8 minStep 6: Arrange seam-side down, garnish with 4 parsley sprigs and chill for 20 minutes, until the filling has set a little.
20 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 8 g
- Carbs
- 9 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eggplant rolls take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of firm tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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