Eggplant Rolls with Suluguni
Description
It works for both special occasions and everyday meals. Most eggplant varieties can taste bitter after cooking, so it’s best to prep them with salt first. To make suluguni easier to grate, lightly oil the grater with vegetable oil. You can use any herbs, but dill and cilantro work best. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making eggplant rolls with suluguni.
- 2
Step 2
Wash the eggplant, cut it lengthwise into slices 0.5 centimeter thick. Salt each slice and place them in a bowl; let sit for 15 minutes.
- 3
Step 3
Rinse the eggplant slices in water, rinsing off the salt, and pat dry thoroughly with a paper towel. Pour vegetable oil into a skillet and heat over medium heat. Arrange the eggplant in a single layer and fry on both sides until translucent, about 1–2 minutes per side. Transfer the fried strips to a paper towel to remove excess oil.
- 4
Step 4
Grate the suluguni cheese on a medium grater or mash with a fork.
- 5
Step 5
Finely chop the walnuts and add them to the cheese.
- 6
Step 6
Finely chop the herbs and add them to the cheese and nuts.
- 7
Step 7
Peel the garlic, mince it, and add it to the bowl with the cheese mixture.
- 8
Step 8
Add the mayonnaise and mix everything well. If necessary, season the cheese mixture with salt to taste.
- 9
Step 9
Divide the cheese mixture into equal portions according to the number of fried eggplant strips. Place the filling along the narrow edge of each strip and roll up into rolls. Arrange on a serving platter and serve.
- 10
Step 10
Done. Serve with herbs.