Lavash with eggplant: a new version of a familiar treat. Super

Hello, dear visitors of the blog “! Lent has moved into the second half, and therefore I continue to publish, which I am now actively preparing, so as not to feel deprived. By the way, a long time ago I published that this traditional Russian salad is quite suitable for a Lenten menu. And today I want to show off my idea - eggplant rolls with tomatoes in pita bread. 😉 It turns out delicious and satisfying!

I’ll make a reservation right away - here I use my own lean mayonnaise, but I haven’t had time to post the recipe on the blog yet. So either find the recipe online or wait until I post it here. 😉 To receive all new recipes from my culinary blog, subscribe in the appropriate section on the right. 😉

I will not say that the dish is low-fat, but since you can use vegetable oil during Lent, I consider this eggplant recipe to be lean. I don’t know about you, but for me, who is used to snacking, it can be difficult to find any options for a quick meal. And so I came up with the idea of ​​​​making rolls from pita bread.

Let's take:

• 1 Armenian thin lavash (it contains only water and flour!)
• 1 large sweet pepper
• 2 medium tomatoes (or 5 small ones, like in my photo)
• 3-4 leaves of green salad
• 4-5 medium eggplants
• vegetable oil for frying

The longest and most unpleasant part of the manufacturing process of these eggplant rolls with tomatoes - This is frying eggplants in vegetable oil. Although, now I’m thinking – I should try baking them in the oven sometime and report back on the results!

So, wash the eggplants, cut off the ends, cut them lengthwise into about 4-5 slices, put them in a bowl, add plenty of salt and leave for about 20 minutes so that they release juice and get rid of bitterness.

While the eggplants are standing aside, we wash and deseed the sweet peppers and cut them into strips.

We also cut the washed tomatoes into thin rings or half rings (here you choose which shape is more convenient for you for wrapping).

Wash the lettuce leaves. We cut the pita bread into approximately these “rags” (“9x12 photo”). 🙂

We solve the issue with mayonnaise. By the way, you can do without it altogether, the rolls will just be a little drier, but they won’t be very dry due to the fried eggplants and fresh vegetables. 😉 I had the lean mayonnaise ready in advance, so it was easier for me to resolve the issue. 😉

When all the ingredients are ready, pour vegetable oil into the frying pan, heat it and lay out the eggplant petals one by one. Beforehand, do not forget to drain excess moisture from the eggplants and, perhaps, even dry them with a paper towel.
Be careful when frying: eggplants “shoot” quite a lot if you fry them at maximum heat...

Fry the eggplants on both sides and place on a plate lined with a paper towel to absorb excess oil. When all the eggplants are fried, you need to give them a little more time to cool. Well, you can drink tea for about 15 minutes. 😉

When the eggplants have cooled, take one piece of pita bread, grease it a little on one side with lean mayonnaise (or don’t grease it at all), and put in a couple of eggplant petals. In my photo I ended up with quite a lot of mayonnaise - not the best option, because then the pita bread becomes soggy and soggy. Therefore, take into account my mistake - do not smear it generously.

Please note: here the photo was taken horizontally - but I make rolls from eggplants with tomatoes, turning them towards me with the short side to make it easier to wrap.

I put a strip of sweet pepper on top of the eggplant.

Then a couple of tomato slices...

and tear the lettuce leaves into small pieces...

Now the roll is ready to wrap! I carefully twist it from the part with the tomatoes and lettuce to the side where there are only the “tails” of the eggplants...

To prepare this dish you need to take:

Ready-made lavash (or make it yourself) – 1 piece;

Eggplants - 2-3 pieces (depending on size);

Tomatoes – 2 pieces;

Sweet bell pepper – 1 piece;

Cheese – 150 grams;

Any mixture of herbs (parsley, dill, green onions, cilantro, basil, thyme) - 2-3 sprigs each;

Garlic – 1-2 cloves;

Mayonnaise – 200 grams;

Salt – 3 pinches;

Ground black pepper – 2 pinches;

Vegetable oil – 3-4 tablespoons.

I advise everyone to try to cook such a delicious dish as with tomatoes, herbs, and cheese. At the end of summer or early autumn, such a roll will be especially fragrant and unique.

First, let's prepare the eggplants. Cut them into cubes, about a centimeter by centimeter, add salt, mix and put them in the refrigerator for about thirty minutes, let them release the bitterness.

In the meantime, boil the water, keep the tomatoes in boiling water for three minutes until the skin bursts, peel, remove the seeds and liquid, we only need the pulp and cut it into small cubes. Peel and cut the peppers in the same way as the tomatoes. Grate the cheese quite coarsely. Chop all the greens along with the garlic.

Now you can fry in a frying pan with vegetable oil Eggplants until cooked, after lightly squeezing excess juice from them. Let them cool now.

Cut the pita bread into strips 25-30 centimeters wide. It is most convenient to roll the rolls on a cutting board. To do this, it must be dry.

Mix eggplants, tomatoes, peppers, all the greens with garlic in a salad bowl, pepper, mix well.

Spread a thin layer of mayonnaise on a strip of lavash, do not overdo it, there should not be a lot of it. Sprinkle with a little grated cheese.
Please note that it is necessary to retreat about five centimeters from the edges, otherwise the filling will then crumble. Place a layer of vegetable filling on the cheese, let it be warm - this is even better, but not too hot. The layer of vegetables should not be thick, otherwise our rolls will be huge and it will be inconvenient to eat them! Sprinkle grated cheese on top, squeeze out beads of mayonnaise, when folding the pita bread, it will be distributed over the surface, so there is no need to spread it.
Now we fold the bottom edge onto our magnificent, stunningly beautiful filling, carefully and neatly roll the roll, while the top edge does not need to be folded, but you can also tuck it in.

That's it, ours is ready! Serve immediately, one pita bread per serving.

You need to eat it right away, because the juice quickly starts to get wet and tear the lavash. Therefore, it is better not to prepare many portions at once, but to keep all the preparations on hand so that you can serve freshly rolled pita bread. If you like more savory dishes, then I recommend cutting up a pod of hot pepper along with the bell pepper. Bon Appetit everyone!

Be sure to discover pita bread with a variety of fillings if for some reason you have never tried this snack. Or add this eggplant filling to your rich list of filling options, with tomato sauce, feta cheese and fresh herbs. Lavash with eggplant- a completely new version of a familiar treat for many. No meat, just seasonal vegetables and lots of fun.

If you are afraid that eggplants may taste bitter, peel them. While others usually add hard cheese to the filling, we decided to replace it with feta cheese. After baking it becomes incredibly tasty. You can turn an ordinary tomato, which many simply chop, into an excellent sauce with garlic and spices. “Very tasty” is not a sufficient phrase for the snack you will enjoy as a result.

Ingredients: Lavash with eggplant

• Eggplant - 1 pc.
• Lavash - 1 pc.
• Garlic - 2–3 teeth.
• Cilantro - 1 bunch.
• Cheese cheese - 250 g
• Mayonnaise - 2 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Butter - 20 g
• Tomato - 1 pc.
• Salt - to taste
• Black pepper (ground) - to taste

Cooking method: lavash with eggplant

1. Cut the eggplants into cubes. Heat sunflower oil in a frying pan. Fry the chopped vegetable. Add salt and pepper. Transfer to a separate container.
2. Chop the garlic. Grate the tomato on a coarse grater. Finely chop the cilantro.
3. Fry the garlic in the same oil. Add tomato, herbs, salt and pepper. Fry over low heat until the mixture thickens. Transfer the sauce to a separate container and leave to cool.
4. Spread the pita bread on the surface. Lubricate it with mayonnaise. Place eggplants on top. Next, sprinkle everything with cheese and pour tomato sauce.
5. Roll up the roll. Transfer it to a greased baking sheet. Bake for 20 minutes at 190°C.

We recommend trying a piece while the roll is still warm. And then you won’t even have to ask - you will eat everything with great pleasure. In order not to miss the eggplant appetizer when the season is over, be sure to make a preparation: cut the main ingredient into cubes and freeze for future use.

Description

Lavash with eggplant very easy to cook. Your household will love this tasty dish and will make it easier to find a solution for a satisfying, but low-calorie snack. The beautiful and unusual presentation of the dish will allow you to take it on the road or to work. You will have the opportunity to have a great lunch anywhere, because lavash will not only serve as a beautiful decoration for a vegetable dish, but will also completely replace bread.

Eggplants themselves are tasty and very healthy vegetables. They contain a large amount of polyunsaturated fatty acids, which makes their composition similar to red fish or olive oil. The latest products are quite expensive, so the opportunity to replace them with a cheap analogue is very interesting to many housewives.

Most well-known and beloved recipes for pita bread with vegetable filling use mushrooms, chicken, tomatoes, bell peppers and various cheeses along with eggplants. The rolls themselves are most often fried in a frying pan or baked in the oven. But dishes of this format turn out to be fatty and very high in calories, and also require a lot of time.

The dish according to the proposed step-by-step recipe, on the contrary, is prepared very quickly, and also turns out to be as light and dietary as possible. The secret is that we will stew all the vegetables, including the eggplants used to stuff the roll. You can see in the photo how to quickly prepare a delicate filling for pita bread. Repeat everything exactly and get a hearty treat right now.

Ingredients

• 
  (5 pieces.)
• 
  (1 PC.)
• 
  (1 piece green + 1 piece red)
• 
  (1 PC.)
• 
  (1 clove)
• 
  (1 tbsp.)
• 
  (1 tbsp.)
• 
  (2 pcs.)
• 
  (1 tbsp.)
• 
  (1/2 tsp)
• 
  (1/2 tsp)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

To prepare the filling for lavash, select the youngest eggplants, in which the seeds are not yet felt and there is no strong bitterness. The total weight of the product should be about six hundred grams.



Rinse all the vegetables in running water, separate the stalks of the peppers and blue peppers, and carefully cut out the seals from the tomatoes where the tails are attached. After this, peel the onions, carrots and garlic, and then start preparing the eggplants. Peel the vegetable and cut it as shown in the photo.



Following the blue ones, chop the carrots, onions and garlic.



Cut green and ripe tomatoes.



Pour two tablespoons of vegetable oil into a frying pan and heat it over high heat. After this, put all the chopped vegetables there. Salt and add spices, and then simmer all the ingredients under the lid for ten minutes.



After this time, add tomato juice to the vegetables, mix well, and then bring the mixture to readiness.



Transfer the filling to a deep plate and add salt if necessary. Cool the filling to room temperature.



Place the pita bread on a flat surface. Cut it into two parts. Fold the edge of the pita half as shown in the photo, and then place the filling.



Roll the pita bread with eggplant into a roll, as shown in the photo, and serve it to the table.



When cut, pita breads with eggplants look very attractive.



Bon appetit!

Lavash with eggplant very easy to cook. Your household will love this tasty dish and will make it easier to find a solution for a satisfying, but low-calorie snack. The beautiful and unusual presentation of the dish will allow you to take it on the road or to work. You will have the opportunity to have a great lunch anywhere, because lavash will not only serve as a beautiful decoration for a vegetable dish, but will also completely replace bread.

Eggplants themselves are tasty and very healthy vegetables. They contain a large amount of polyunsaturated fatty acids, which makes their composition similar to red fish or olive oil. The latest products are quite expensive, so the opportunity to replace them with a cheap analogue is very interesting to many housewives.

Most well-known and beloved recipes for pita bread with vegetable filling use mushrooms, chicken, tomatoes, bell peppers and various cheeses along with eggplants. The rolls themselves are most often fried in a frying pan or baked in the oven. But dishes of this format turn out to be fatty and very high in calories, and also require a lot of time.

The dish according to the proposed step-by-step recipe, on the contrary, is prepared very quickly, and also turns out to be as light and dietary as possible. The secret is that we will stew all the vegetables, including the eggplants used to stuff the roll. You can see in the photo how to quickly prepare a delicate filling for pita bread. Repeat everything exactly and get a hearty treat right now.

Ingredients

Cooking steps

To prepare the filling for lavash, select the youngest eggplants, in which the seeds are not yet felt and there is no strong bitterness. The total weight of the product should be about six hundred grams.

Rinse all the vegetables in running water, separate the stalks of the peppers and blue peppers, and carefully cut out the seals from the tomatoes where the tails are attached. After this, peel the onions, carrots and garlic, and then start preparing the eggplants. Peel the vegetable and cut it as shown in the photo.

Following the blue ones, chop the carrots, onions and garlic.

Cut green and ripe tomatoes.

Pour two tablespoons of vegetable oil into a frying pan and heat it over high heat. After this, put all the chopped vegetables there. Salt and add spices, and then simmer all the ingredients under the lid for ten minutes.

After this time, add tomato juice to the vegetables, mix well, and then bring the mixture to readiness.

Transfer the filling to a deep plate and add salt if necessary. Cool the filling to room temperature.

Place the pita bread on a flat surface. Cut it into two parts. Fold the edge of the pita half as shown in the photo, and then place the filling.

Roll the pita bread with eggplant into a roll, as shown in the photo, and serve it to the table.

When cut, pita breads with eggplants look very attractive.

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