Eggplant appetizer with curd cheese

Eggplant appetizer with curd cheese

An eggplant appetizer in the form of neat rolls will be very useful for a festive PP table. Curd cheese has a salty taste, and in addition to fresh tomatoes, fragrant herbs and fried eggplants, this is what you need. In general, the filling can be varied.

Ingredients:

• Eggplant - 400 g.
• Curd cheese - 80 g.
• Soft ricotta cheese - 80 g.
• Cherry tomatoes - 70 g.
• Dill - 20 g.
• Garlic - 1 clove.
• Spices to taste.

Cooking:

1. Put two types of cheese in a deep bowl. Squeeze the garlic, add chopped dill, salt, freshly ground pepper. Mix thoroughly.

2. Cut the eggplant into thin slices. Add lightly so that the vegetable gives off bitterness and liquid.

3. Spray the pan with olive oil. Fry the slices on both sides until browned.

4. Cherry tomatoes cut into thin slices. We generously grease the cooled slices on one side with the cheese mass, a little short of one of the edges.

5. We twist the rolls with a slice of tomato. Decorate with herbs, serve to the table.

6. KBJU per 100 g: 70/3/4/4.

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