Eggplant rolls "Mother tongue" with cheese

Eggplant rolls "Mother tongue" with cheese


  1. Eggplant 2 pieces
  2. Cheese (feta cheese or feta, Russian) to taste
  3. Sour cream (mayonnaise) 3 tbsp. spoons
  4. Tomatoes 2 pcs. secondary
  5. 2 cloves of garlic
  6. Any greens to taste
  7. Sunflower oil how much will go
  8. Salt to taste
  • Main ingredients: Eggplant, Tomato, Cheese
  • Serving 6 servings


My eggplant, cut the edges. Cut lengthwise into slices no more than 0.5 cm thick. Pour with salt and leave for 20-30 minutes to get bitterness. Fry the eggplant on both sides with a small amount of vegetable oil, until golden brown. We spread it on a napkin to remove excess oil. Cooking stuffing for eggplant rolls. We chop cheese in a bowl. Grind the herbs and squeeze the garlic, add to the cheese. Add sour cream and salt, mix everything. Cut the tomatoes into slices. (For juicy tomatoes, remove the part with the seeds.) For each eggplant slice, spread 1.5 teaspoons of cheese filling and evenly distribute. On one edge we put a slice of tomato. We turn the slices of eggplant with cheese and tomatoes into rolls. We lay the eggplant rolls with cheese on a dish and decorate with greens.