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 Rolls with Nut-Cheese Filling Recipe
A gorgeous snack for a party or just for a delicious dinner! It turns out very spicy, tasty and aromatic! You can eat rolls both warm and cold. They will perfectly survive the day in the refrigerator if covered with foil.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Wash the eggplants, cut the stalk, prepare the rest of the ingredients.
    Wash the eggplants, cut the stalk, prepare the rest of the ingredients.
  2. Cut the eggplants into slices no more than 0.5 cm thick, put in a bowl, salt, and leave for 10-15 minutes.
    Cut the eggplants into slices no more than 0.5 cm thick, put in a bowl, salt, and leave for 10-15 minutes.
  3. Coarsely chop the greens, put them together with the walnuts in a blender bowl and chop.
    Coarsely chop the greens, put them together with the walnuts in a blender bowl and chop.
  4. Then add the curd cheese and beat for about 1 minute.
    Then add the curd cheese and beat for about 1 minute.
  5. Grind whole coriander from Kamis in a mortar or on a cutting board using a rolling pin, add to the nut-cheese filling.
    Grind whole coriander from Kamis in a mortar or on a cutting board using a rolling pin, add to the nut-cheese filling.
  6. Add 2 pinches of Khmeli-Suneli seasoning and chopped garlic clove. Mix well.
    Add 2 pinches of Khmeli-Suneli seasoning and chopped garlic clove. Mix well.
  7. Mix well.
    Mix well.
  8. Sprinkle the eggplant slices with oil and fry in a well-heated pan on both sides until tender.
    Sprinkle the eggplant slices with oil and fry in a well-heated pan on both sides until tender.
  9. For each piece of eggplant, put about 1 tablespoon of the filling and wrap it in a roll. The specified amount of filling is enough for about 6-7 rolls.
    For each piece of eggplant, put about 1 tablespoon of the filling and wrap it in a roll. The specified amount of filling is enough for about 6-7 rolls.
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