Vegetables

Eggplant rolls


Ingredients for Making Eggplant Rolls

Vegetables:

  1. Tomatoes 500 grams
  2. 3 carrots
  3. Bulgarian pepper 2 pieces
  4. Onion 1 piece
  5. Parsley 1 bunch (small)

Spice:

  1. Seasoning for vegetables to taste
  2. Dried oregano to taste
  3. Oregano to taste
  4. Ground black pepper to taste
  5. Dried ground basil to taste

Other products:

  1. Eggplant 3 pieces
  2. Salt to taste
  3. Vegetable oil 4 tablespoons
  4. Pure water 1 liter
  5. Rice 1 cup
  • Main Ingredients: Eggplant, Onion, Carrot, Tomato, Rice
  • Serving: 20 servings
  • World Cuisine

Inventory:

Fine mesh colander, Deep pan, Measuring cup for water, Stove, Deep bowl - 2 pieces, Plastic wrap, Refrigerator, Knife, Cutting board, Paper kitchen towels, Small bowl, Deep plate - 2 pieces, Blender, Tablespoon, Fork, Kitchen towel, Baking brush, Frying pan, Kitchen spatula, Grill pan, Oven, Heat-resistant glass baking dish (diameter 22 by 31 centimeters), Kitchen gloves, Dish

Cooking eggplant rolls:

Step 1: prepare the pic.


First, spread the rice grains on the kitchen table and sort out the litter. Then we drop the rice in a colander with a fine mesh and wash it under cold running water from dust and any other contaminants. We leave it in this container on 5 to 7 minutes so that the remaining liquid drains and then transfer to a deep pan.

Step 2: cook rice.


Pour rice grains with 1 liter of pure water and put the pan on the stove, turned on at a strong level. After the liquid boils, reduce the temperature of the plate to an average level and cook the rice periodically stirring with a tablespoon until fully cooked. This process will take approximately 15 to 30 minutes depending on the variety and quality of rice. When the rice grains are cooked, they will become soft and tender, helping themselves with a kitchen towel, remove the pan from the stove and discard its contents in the same colander.
Rinse the rice again under cold water, wait for the remaining liquid to drain from it, and transfer it to a deep bowl. Tighten with plastic wrap and send to the refrigerator 25-30 minutes or until requested, during this time the boiled rice will swell a little and become more viscous.

Step 3: prepare the vegetables.


Simultaneously with cooking rice, you can prepare vegetables, with a knife we ​​peel carrots, onions, remove from eggplants, as well as stalk peppers and gut the latter from the seeds. After we wash the vegetables under cold running water along with tomatoes and a bunch of parsley from any kind of pollution. Then we dry them with paper kitchen towels from excess moisture, alternately lay them on a cutting board and grind.
Onions, bell peppers, carrots cut into cubes up to 7 millimeters and transfer these slices into one deep bowl.

Shake parsley over the sink from the water, finely chop and put in a small bowl.

From the tomatoes we cut off the places on which the stalks were attached, separate 2 to 3 pieces from the total mass, chop them into small cubes of about 7 millimeters and shift the slices into a deep plate.

The remaining tomatoes are cut into 3 to 4 parts, sent to a clean blender bowl and chopped at high speed until a homogeneous liquid consistency. After pouring the resulting mass into a deep bowl, add salt, dried basil and oregano to the same container to taste, 2 pinches of each spice are enough. Mix with a tablespoon and set the container aside for a while, this mixture is needed for pouring.

We cut the eggplants along layers up to 5 - 7 millimeters thick, lay them on a kitchen towel and salt each layer to taste. We leave the eggplant in this form on 15 - 20 minutes.

Step 4: stew the vegetables.


While the eggplant layers are saturated with salt, turn on the stove to a medium level and put a frying pan with 2 to 3 tablespoons of vegetable oil on it. When the fat warms up, we throw in it chopped onions with carrots and stew, stirring with a kitchen spatula for 45 minutes to softness. Then add the cubes of tomatoes, bell pepper, parsley and vegetable seasoning to the pan. We continue to stew all the vegetables for 7 - 8 minutes until soft and complete evaporation of vegetable juice. After we remove the pan from the stove and allow the vegetable mixture to cool slightly.

Step 5: prepare the filling.


When the vegetable mixture cools slightly, remove a bowl of boiled rice from the refrigerator, remove the plastic wrap, add the stewed vegetables to the rice and mix everything with a tablespoon until smooth. We try the filling to taste, if necessary, add more spices, salt and re-mix.

Step 6: fry the eggplant.


Now we begin to fry eggplant, it is best to use a grill pan for this purpose so as not to spend a lot of fat. So, using a regular baking brush, apply a thin layer of vegetable oil to the grill pan and place the container on a stove that is on a medium level. When it warms up, we put in the pan the first batch of eggplant layers.

Fry them on both sides until soft and medium soft for 2 - 3 minutes. Then, using a kitchen spatula, transfer the fried eggplants to a deep plate and let them cool slightly. Attention: at this stage of preparation, the layers of the vegetable should be half-baked! In the same way, fry and cool the rest of the eggplant. Also preheat the oven to 190 degrees celsius.

Step 7: form the rolls.


When the eggplants have cooled, put 1 layer on a chopping board and lay on one of its ends a tablespoon of the filling. We roll the layer into a dense roll and transfer it to a glass heat-resistant baking dish.

We also form the remaining eggplant rolls.

Step 8: bake eggplant rolls.


Now fill the eggplant rolls with a mixture of tomatoes and spices. We check the temperature of the oven, and if it has warmed up, set the form with the still raw dish in the oven. Bake rolls for 20 - 25 minutes to soft eggplant. After the required time has passed, check the density of the rolls with a fork, if the teeth enter under pressure, then bring the dish to full readiness for another 5 - 7 minutes.

If the fork enters the flesh of the eggplant freely, then using the kitchen tack, remove the form from the oven. We spread the rolls in portions on plates, pour the tomato sauce that has accumulated at the bottom of the form and serve the fragrant dish to the table.

Step 9: serve eggplant rolls.


Eggplant rolls are served hot, warm or chilled, it all depends on your taste. If desired, each serving of this savory dish can be poured with homemade mayonnaise, sour cream, or sprinkled with fresh chopped greens of dill, parsley, and cilantro. Enjoy it!
Enjoy your meal!

Recipe Tips:

- The choice of spices in this recipe is not fundamental, you can put any spices in the filling and gravy that are suitable for cooking vegetable dishes, for example, laurel leaf, savory, paprika, allspice, rosemary.

- If desired, the eggplant can be fried in the usual way in a small amount of any vegetable fat until half cooked and elastic.

- If desired, you can add a couple of tablespoons of mayonnaise or sour cream to the tomato mixture, these ingredients will give the finished dish a special pleasant aftertaste.

- Optionally, you can add stewed, boiled or baked meat of any kind to the filling. You can also add canned vegetables such as peas, corn, chili peppers or raw vegetables, for example, a couple of cloves of garlic, as well as mushrooms.