Eggplant Rolls with Chicken, Cheese, Tomatoes and Basil

Steps

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  1. Wash eggplants, cut off the tails. Cut vegetables slaces 5 mm thick.
  
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  2. Put the eggplant slices into the frying pan with the heated olive oil. Fry the vegetables for a few minutes on each side until golden.
  
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  3. Put fried eggplants on a dish covered with paper towels to remove excess butter.
  
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  4. As the roasted eggplants cool, prepare the filling. Grind a piece of hard cheese on a coarse grater and transfer into a deep bowl.
  
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  5. Add finely chopped boiled chicken fillet into the bowl with grated cheese.
  
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  6. Add garlic cloves passed through the press into the filling. Salt and season with black ground pepper to taste. Add a small amount of mayonnaise or sour cream and mix the filling until it has a uniform consistency.
  
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  7. Now that all the ingredients are cooked, it remains to form the rolls. On a fried eggplant plates, lay out the stuffing of chicken fillet and hard cheese in a uniform layer, leaving unfilled 1 cm from the edge.
  
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  8. Roll the blanket into a roll. Top with a circle of cherry tomato and a leaf of green basil. Fix everything with a skewer. Thus make all the eggplant rolls. Snacks can be served immediately after cooking or pre-cooled in the fridge.
  
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  9. Bon appetit!