Ingredients

Title Value
1. Eggplant 3 PC.
2. Bold curd 500 Column
3. Tomatoes 1 PC.
4. Dill 20 Column
5. Garlic 3 clove
6. Sour cream 15% 2 tbsp

Cooking

1 . Stage

Wash and cut the eggplant into thin slices. Salt and leave for 30 minutes, drain the liquid and wipe with paper towels to remove excess moisture.

1. Stage. Wash and cut the eggplant into thin slices. Salt and leave for 30 minutes, drain the liquid and wipe with paper towels to remove excess moisture.

2 . Stage

Fry the eggplant in a small amount of vegetable oil until golden brown on both sides, but do not dry.

1. Stage. Fry the eggplant in a small amount of vegetable oil until golden brown on both sides, but do not dry.

3 . Stage

Cut the tomato in half and cut into slices. Mix the cottage cheese, sour cream, garlic, chopped dill, passed through the press, and also add a little salt and mix well.

1. Stage. Cut the tomato in half and cut into slices. Mix the cottage cheese, sour cream, garlic, chopped dill, passed through the press, and also add a little salt and mix well.

4 . Stage

Put about 1 tsp on the end of the eggplant. curd filling and one slice of tomato, roll with a roll.

1. Stage. Put about 1 tsp on the end of the eggplant. curd filling and one slice of tomato, roll with a roll.

5 . Stage

Transfer the rolls to a beautiful dish, decorate with herbs and serve.

1. Stage. Transfer the rolls to a beautiful dish, decorate with herbs and serve.

6 . Stage

Bon Appetit!!!

7 . Stage

Eggplant rolls with tomato and cottage cheese are very tasty, delicate, juicy and quite satisfying. Cooking such rolls is not too difficult, they will certainly become the decoration of any holiday table. My family loves this appetizer very much, but I also add a strip of sausage to each roll. Cottage cheese can be replaced with cottage cheese, also add your favorite spices to the filling.