Eggplant rolls with cottage cheese with sun-dried tomatoes – simple and an elegant snack. Delicate mix of dried and cured cheeses tomatoes and herbs and bright basil leaves will become an ornament on any table. Due to its density and porosity, eggplant keep their shape perfectly, while maintaining tenderness. Can chop them casserole or turret slices with cheese, cubes for vegetables stew, make original boats out of their halves or even cut thin pasta-shaped ribbons. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large hard eggplant
- Grill Spice Mix
- 1 tbsp. ricotta cheese
- 0.5 tbsp. grated parmesan
- 1 tbsp. semi-soft cheese with sun-dried tomatoes
- A few turns of a black pepper mill
- 2 tbsp. arugula leaves, chopped
- 1 tbsp. chopped basil leaves
Recipes with similar ingredients: eggplant, ricotta cheese, cheese Parmesan, grilled meat seasoning, arugula, basil
Recipe preparation:
- Heat the grill pan over high heat. Chop thinly eggplant, at least 18 slices. Season with a spice mixture for grilling. Grill thin slices to make eggplant tender, for 2-3 minutes. on each side or until ready.
- Mix the cheeses, seasoning with black pepper. For each slice eggplant lay some cheese, arugula and basil, and then twist it. The eggplant rolls should protrude from both ends greenery.
