Eggplant rolls with cheese and egg

Spicy eggplant rolls stuffed with eggs and cheese are a light but satisfying hot appetizer.

Ingredients

• Eggplant - 2 pcs.
• Egg - 2 pcs.
• Hard cheese - 100-150 g
• Garlic - 2 cloves
• Dill greens - to taste
• Parsley greens - to taste
• Salt - to taste
• Vegetable oil - for frying

Directions

1. Wash the eggplants and cut into plates no more than 0.5 cm thick. Sprinkle generously with salt and leave for 20 minutes. Then rinse under running water and pat dry with paper towels.
2. Boil the eggs for 9 minutes, cool and peel. Wash and dry greens (dill and parsley). Peel the garlic.
3. Grate cheese and eggs.
4. Add finely chopped greens and garlic, passed through a press.
5. Mix everything well. The stuffing for eggplant rolls is ready.
6. Heat the vegetable oil in a frying pan and fry the eggplant on both sides over medium heat.
7. When frying, eggplant absorbs oil, so it is advisable to remove excess oil with paper towels.
8. Spread the filling over the entire length of the fried eggplant strips. Roll up the strips.
9. Place the rolls in a shallow refractory form and put in an oven heated to 180 degrees for 5-7 minutes to melt the cheese.
10. Serve hot eggplant rolls with cheese and egg. Bon appetit!