Appetizer "Eggplant"

Ingredients for the preparation of appetizers "Eggplant"

Ingredients for the preparation of appetizers "Eggplant":

  1. Large eggplant 2 pieces
  2. Wheat flour 200 grams
  3. Salt to taste
  4. Ground black pepper to taste
  5. 2 eggs
  6. Purified water 1 tablespoon
  7. Olive oil for frying
  8. Breadcrumbs 400 grams
  9. Fresh parsley for decoration
  10. Tomato sauce 200 milliliters
  11. Mozzarella cheese (grated for sprinkling dishes) 300-400 grams

For filling:

  1. Chicken eggs 1 piece
  2. Chopped frozen spinach 300 grams
  3. Ricotta cheese 425 grams
  4. Parmesan Cheese 50 grams
  5. Mozzarella Cheese (grated) 50 grams
  6. Medium-sized garlic 4 cloves
  7. Dried basil to taste
  8. Dried oregano spice to taste
  9. Dried rosemary spice to taste
  10. Dried parsley spice to taste
  11. Salt to taste
  12. Ground black pepper to taste
  • Main Ingredients: Eggplant, Spinach, Cheese
  • Serving 9 servings
  • World CuisineItalian Cuisine


Cutting board, Knife, Plate - 3 pieces, Medium bowl - 3 pieces, Tablespoon, Frying pan, Kitchen paper towel, Saucer, Colander, Large bowl, Baking tray, Oven, Kitchen stove, Kitchen oven mitts, Kitchen spatula, Pastry brush, Dish for filing

Cooking eggplant snacks:

Step 1: prepare the eggplant.

We wash eggplants under running water. We let the water drain and transfer the vegetable to a cutting board. Using a knife, cut the stem end from the vegetable. Then, using the same sharp inventory, we cut our ingredient along the plates with a thickness of no more than 7-8 millimeters, after - transfer to a separate plate. Attention: plates should not exceed a thickness of 1 centimeter, since in this case it will be difficult to roll them into rolls.

Step 2: prepare the mixture.

We will prepare the following mixtures. Take three bowls. First, pour the flour and salt with black pepper and with a tablespoon, mix these ingredients well until a homogeneous mixture. Pour a little water into the second bowl and add the egg yolk and protein, after breaking the eggs with a knife. Using a tablespoon, mix our liquid ingredients well until smooth. Pour breadcrumbs into a third bowl.

Step 3: cook the eggplant.

We take one plate of eggplant and hands roll it in a bowl with flour mixture. Then gently shake our ingredient from the excess of this mixture, transfer it to the second bowl with the egg mixture and saturate the plate well on both sides with this mixture. After, gently roll the eggplant in a bowl with breadcrumbs. And only after that we transfer the eggplant plate to the pan with heated oil. We do the same procedure with the rest of the vegetable plates. Attention: Our main vegetable ingredient is cooked very quickly and can burn, so we fry the eggplants over medium heat. Fry each plate on both sides for 1 minute until golden brown. After the eggplants are fried, put them on a paper towel to get rid of excess fat, which is soaked in vegetable plates. And only after all this we transfer eggplants to a separate plate.

Step 4: prepare the garlic.

We take the cloves of garlic and, pressing on them with the handle of a knife, we free from the husk. Then, shifting them to a cutting board, using the same sharp tools, finely chop the garlic cloves and shift separately in the saucer.

Step 5: prepare the spinach.

We take out the frozen spinach from the refrigerator and transfer to a colander, after placing it in the sink. After our ingredient is thawed to room temperature, and all water drains from it, we shred the chopped spinach leaves in a separate bowl, after pressing them slightly with your hands.

Step 6: prepare the filling.

Put three types of cheese in a large bowl: ricotta, mozzarella and parmesan. Then, using a knife, break an egg over a bowl and pour the protein and yolk to the cheese ingredients. Using a tablespoon, mix all three ingredients until smooth and add spices to taste: dried parsley, oregano, basil, rosemary and chopped garlic. Salt and pepper to taste. Once again, mix everything well with a tablespoon. When our filling is almost ready, add spinach to it from the plate, and once again mix everything until smooth. The highlight of our recipe is that the spinach that we add to the mixture will complement it well with a special delicate taste and smell.

Step 7: prepare fresh parsley.

We wash under running water fresh parsley. Immediately after that, wipe the ingredient dry with a paper towel and put the greens on a cutting board. Finely chop the parsley with a knife and transfer it to a free saucer. And already when we will serve the dish to the table, be sure to sprinkle this appetizer with this fragrant greenery. Then it will give our eggplants an unforgettable taste and a pleasant aroma of freshness.

Step 8: prepare eggplant rolls.

We take the fried eggplant plate and put it on a cutting board. Using a tablespoon, spread the filling on one edge of the vegetable plate. After that, manually wrap it in a roll. The same procedure is repeated with the rest of the eggplant plates.

Step 9: prepare the "Eggplant" appetizer.

Pour some olive oil into the pan and use the culinary brush to evenly distribute the ingredient over the entire surface of the mold. We manually roll the rolls on a baking sheet not tightly to each other and with the wrapped side down so that they do not open during baking. Then spread the tomato sauce on the eggplant with a tablespoon. And then - sprinkle with grated mozzarella cheese. With the help of kitchen tackles, put the baking tray with rolls in a preheated oven to a temperature 180 ° C and bake for 25-35 minutes until golden brown grated cheese. After the allotted time, turn off the oven and let our dish stand still 10 minutes.

Step 10: serve the eggplant appetizer.

Using a kitchen spatula, we take the eggplant rolls from the pan and spread them on a wide serving dish. Sprinkle finely chopped parsley on top. Appetizer "Eggplant" is delicious, nutritious and beautiful. It will decorate your table and become the most original dish on your holiday. Good appetite!

Recipe Tips:

- - For a rich and tasty filling, this recipe recommends using only this combination of cheeses and spices. It is because of these components that we get such a special dish with an unforgettable aroma and taste. All the ingredients of the filling can be found in the supermarket or in specialized stores.

- - When choosing eggplant, pay attention to the quality of the vegetable: the skin should be without dark spots and any damage. Eggplant fruits must be necessarily large and elongated.

- - Tomato paste can be replaced with ketchup, the main thing is that it is not very sharp. Homemade canned tomato paste is also ideal.

- - Olive oil for frying eggplant can be replaced with ordinary vegetable oil, the main thing is that it is refined and odorless.