Let's prepare all the ingredients.

Eggplants are peeled (I did not peel) and cut along the entire length into thin plates.

Pour cold water into a container, add salt and put chopped eggplants into it, for at least 30 minutes.
For now, let's get on with the filling.
We rub the cheese on a fine grater and put it in a bowl.

Cut prunes.

Add to grated cheese.

Grind walnuts. I do it with a big knife.

Add to cheese and prunes.
Here we squeeze the garlic.

Season with mayonnaise and mix well.
If necessary, you can salt and pepper.
Take the eggplant out of the salt water and pat dry with a kitchen towel. This is necessary so that during frying, they do not “shoot”.

We heat the pan well, add vegetable oil and fry the eggplant on both sides until golden brown.

To remove excess fat, lay the fried eggplant on a paper towel or napkin.
Now you can start assembling the rolls.

Place a tablespoon of filling on one end of the eggplant.

We roll it up and cut it off with special skewers, with which they will hold better, and it will be more convenient to take them. If there are no skewers, you can do without them.

We put the rolls on a large dish, on the sides of the dish we lay out thinly sliced ​​​​cucumbers and tomatoes.
Decorate with dill.

Rolls should brew for 20 minutes, after which they can be served at the table.

Here is such a very appetizing, beautiful, with a rich taste, an eggplant appetizer turned out!

Reviews

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With the onset of warm spring sunny days, every housewife wants to add freshness and bright accents to her menu. What's the first thing that comes to your mind? Of course, these are vegetables - so colorful, appetizing, crispy, juicy! It is they who will help us prepare an appetizing and fragrant dish - stewed eggplants with prunes and nuts. Prunes will give vegetables a special piquancy and extra taste. Treat yourself and your family to this delicious dish!
I dare to offer you an equally wonderful spring dish - - a fantastically tasty and quite satisfying dish!

Ingredients for stewed eggplant with prunes and nuts.

Bulgarian pepper - 3 pcs.
Onion - 1 pc.
Eggplant - 2 pcs.
Garlic - 2 cloves
Tomato - 3 pcs.
Brown sugar - 2 tsp
Rosemary - 1 sprig
Dried prunes - 10 pcs.
Pine nuts - 3 tbsp.
Salt - to taste
Ground black pepper - to taste
Olive oil - 1 tbsp.

How to cook stewed eggplant with prunes and nuts.

1. Let's take care of vegetables. They need to be washed well. Peel and cut the onion into half rings, green bell pepper and eggplant into large cubes. Chop the garlic with a knife into small pieces. Cut the tomatoes into small cubes as well. If you don’t like it when you come across a tomato skin in a dish with tomatoes, you can remove it first. To do this, dip the tomatoes in boiling water for 1 minute, then send them to cold water. The skin will easily peel off the tomato.
2. Next, send a saucepan with olive oil to the fire, heat it. We spread the prepared eggplants and lightly fry them in oil for a few minutes. Then add onion, bell pepper and garlic. Saute all vegetables for a few minutes until the onion is translucent. Then we send chopped tomatoes to the vegetables, add rosemary, sugar, salt and ground pepper. We mix. Lastly, put the pine nuts and prunes into the saucepan.
3. Pour the entire contents of the saucepan with water or vegetable broth so that the liquid covers all the vegetables, and simmer for 15 minutes over low heat until the liquid has evaporated.

When you learn how to cook this dish, and it becomes perfect in your performance, you can make your own additions by adding other vegetables to it, for example, fresh zucchini and carrots. Any fantasy is welcome, of course, within reasonable limits.

Bon Appetit!

Material belongs to the site
Recipe author Yana Krasnikova

The dish that I propose to cook is not only very tasty, but also beautiful. Eggplant rolls with amazing filling of hard cheese, prunes and nuts, will become a real decoration of the festive table.

For cooking eggplant rolls with prunes and nuts we will need:

• 2 oblong eggplants
• 100 gr. hard cheese
• 100 gr. walnuts
• 10 pieces. prunes
• 1-2 cloves of garlic
• Mayonnaise
• Vegetable oil for frying
• Black pepper optional
• Vegetables for decoration

Let's prepare all the ingredients.

eggplant peeled (I did not peel) and cut along the entire length into thin plates.

Pour cold water into a container, add salt and put chopped eggplants into it, at least for 30 minutes.
For now, let's get on with the filling.

We rub the cheese on a fine grater and put it in a bowl.

Cut prunes.

Add to grated cheese.

Grinding walnuts. I do it with a big knife.

Add to cheese and prunes.
Here we squeeze the garlic.

Season with mayonnaise and mix well.
If necessary, you can salt and pepper.

We take the eggplant out of the salt water, and dry with a kitchen towel. This is necessary so that during frying, they do not “shoot”.

We heat the pan well, add vegetable oil and fry the eggplant on both sides until golden brown.

To remove excess fat lay the fried eggplant on a paper towel or a napkin.

Now you can start assembling the rolls.

Place a tablespoon of filling on one end of the eggplant.

Roll up and we chop off with special skewers, with the help of which they will hold better, and it will be more convenient to take them. If there are no skewers, you can do without them.

We put the rolls on a large dish, on the sides of the dish we lay out thinly sliced ​​​​cucumbers and tomatoes.
Decorate with dill.

Rolls should brew for 20 minutes, after which they can be served at the table.

Here is such a very appetizing, beautiful, with a rich taste, an eggplant appetizer turned out!

BON APPETIT!

I grew up in an ecologically clean area and I know what gardening is like. No, in the Garden! Why be modest there, in the GARDEN! I know the taste of natural vegetables and fruits. Everything that was not eaten, my mother lovingly rolled up and still rolls up in jars.

The villain-fate temporarily seconded me to the city, there is everything except normal food in the public domain.

On the shelves of supermarkets are plastic tomatoes for 500 in the off season, and exactly the same plastic tomatoes for 250 in the season or potatoes for 70 rubles per kg (they were brought from Egypt, aha-aha!).

If you do not want to buy expensive plastic, then you can always buy cheap rotten vegetables in the "5-ke", where they are provided in abundance.

Adequate preservation comes across through time. Everything is covered with vinegar to such an extent that you are afraid to burn the esophagus. Or lecho, similar, sorry, to the waste of human life.

No, don't think! I don't want cheap anymore. I'll give you money, you can sell me delicious food!

Today, the man, exhausted by rubber food, ate yummy

Eggplant with prunes

The eggplants were packaged in a glass jar with a screw cap with lots of information.

Since the product is produced in Bulgaria, there is an accompanying text in Russian on the back of the jar

Compound:

Eggplant, tomato paste, pepper, prunes, carrots, onions, salt, sunflower oil.

To be honest, after I took out the jar, I immediately began to read the composition. Not finding the already hated vinegar there, I breathed a sigh of relief.

The nutritional value: Proteins 1.43 g, fats 12.02 g, carbohydrates 14.53 g, calories 171.14 kcal / 716.06 kJ.

Volume: 580 ml.

Net weight: 520g.

The lid is screwed on very tightly. I could not unscrew it myself, I picked it up with an opener.

When I opened it, I was greeted by a "buttered carrot cap". According to the laws of physics, the density of the oil is less, so it has gathered at the top. I collected the oil with a tablespoon and ... sniffed the jar

I may not describe the smell of products as well as perfumes, but nevertheless I will try.

The smell is tart, strong, sweetish and very rich. Appetizing!

Eggplant cut into large strips, fleshy and soft

From the experience of self-preparation of "blue" ones, I know that the seeds are always bitter. We have to arrange ritual dances with soaking in salted water to get rid of bitterness.

Therefore, when I saw such seeds, I immediately remembered the proportions of soaking

Surprisingly, they didn't get bitter. No, there was a slight nutty tartness, and that was the aftertaste. But don't be bitter!

Prunes were successfully found with a spoon at the bottom of the jar in the amount of as many as 3 FAT pieces

I didn’t bother with a side dish, I just boiled potatoes, bought the other day for 70 r / kg

As you can see in the photo, there is almost no oil. Eggplant is absolutely not greasy, very soft. Not oversalted.

We ate 1/3 of a jar for two, and ate) Taking into account the fact that there was not even meat on the table

First of all, I liked the taste - like homemade, and not like the vinegar classic of our domestic canning industry

I searched for a long time and tediously - what to complain about, but there was no reason.