To prepare this dish you need to take:
Ready-made pita bread (or cook it yourself) - 1 piece;
Eggplant - 2-3 pieces (depending on size);
Tomatoes - 2 pieces;
Bulgarian sweet 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;
Black ground pepper - 2 pinches;
Vegetable oil - 3-4 tablespoons.
I advise everyone to try to cook such a delicious dish as tomatoes, herbs, cheese. At the end of summer or at the beginning of autumn, such a roll will be especially fragrant and unique.
First, let's prepare the eggplant. We cut them into a cube, about a centimeter by a centimeter, salt, mix and put in the refrigerator for thirty minutes, let the bitterness come out. 
In the meantime, boil the water, hold the tomatoes in boiling water for three minutes so that the skin bursts, peel, remove the seeds and liquid, we only need the pulp and cut it into a small cube. Peel and cut the peppers in the same way as the tomatoes. Grate cheese coarsely enough. Grind all greens together with garlic.
Now you can fry in a pan with vegetable oil 
eggplant until tender, after slightly squeezing excess juice from them. Let them cool down now.
Lavash cut into strips, 25-30 centimeters wide. It is most convenient to roll rolls on a cutting board. To do this, it must be dry.
Mix eggplants, tomatoes, peppers, all greens with garlic in a salad bowl, pepper, mix as it should. 
Spread a thin layer of mayonnaise on a strip of pita bread, do not overdo it, it should not be much. Sprinkle with some grated cheese. 
Please note that it is necessary to retreat from the edges about five centimeters, otherwise the filling will then crumble. We spread a layer of vegetable filling on the cheese, let it be warm - this is even better, but not very hot. The layer of vegetables should not be thick, otherwise our rolls will be huge and it will be inconvenient to eat them! Sprinkle with grated cheese on top, squeeze out the mayonnaise beads, when folding the pita bread, it will be distributed over the surface, so you don’t need to smear it. 
Now we fold the bottom edge onto our magnificent, stunningly beautiful filling, carefully and carefully fold the roll, while the top edge can not be folded, but you can also tuck it. 
Everything, ours is ready! Serve immediately to the table, one pita bread per serving.
You need to eat it right away, because from the juice the pita bread quickly starts to get wet and tear. Therefore, it is better not to cook many servings at once, but to keep all the blanks at hand so that you can serve freshly rolled pita bread to the table. If you like more savory dishes, then I advise you to cut a hot pepper pod along with Bulgarian sweet pepper. Bon Appetit everyone!
Hello dear blog visitors! Great Lent has moved to 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 - this traditional Russian salad is quite suitable for the lenten menu. And today I want to show off my notion - eggplant rolls with tomatoes in lavash. 😉 It turns out delicious and satisfying!
I’ll make a reservation right away - here I use my own lean mayonnaise, but I haven’t managed to post its recipe on the blog yet. So either find the recipe online or wait for me to post it here. 😉 To receive all the new recipes of my culinary blog, subscribe in the appropriate section on the right. 😉
I will not say that the dish is fat-free, but since you can use vegetable oil in 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 some options for a quick meal. And so I came up with the idea to make rolls out of 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, as in my photo)
- 3-4 lettuce leaves
- 4-5 medium eggplants
- vegetable oil for frying
The longest and most unpleasant in the process of making these eggplant rolls with tomatoes - This is eggplant fried in vegetable oil. Although, now I thought - I should somehow try to bake them in the oven and unsubscribe about the results!
So, my eggplants, cut off the ends, cut lengthwise into about 4-5 slices, put in a bowl, salt liberally and leave for 20 minutes so that they give juice and get rid of bitterness.
While the eggplants are on the sidelines, we wash and clean the sweet pepper from the seeds, cut it into strips.
We also cut washed tomatoes into thin rings or half rings (here choose which form is more convenient for you to wrap).
My lettuce leaves. We cut the pita bread into approximately such “rags” (“photo 9x12”). 🙂
We solve the problem with mayonnaise. By the way, you can do without it at all, the rolls will be just a little drier, but they will not be very dry due to fried eggplants and fresh vegetables. 😉 My lean mayonnaise was ready in advance, so it’s easier for me to solve the issue. 😉
When all the components are ready, pour vegetable oil into the pan, heat it and lay out the eggplant petals one by one. First, do not forget to drain excess moisture from the eggplants and, possibly, even dry them with a paper towel.
Be careful when frying: eggplants “shoot” quite strongly if fried at maximum heat ...
Fry the eggplant on both sides, spread on a plate covered with paper towels, which will absorb excess oil. When all the eggplants are fried, you need to give them a little more time to cool. Well, so, you can drink tea for 15 minutes. 😉
When the eggplants have cooled, we take one piece of pita bread, grease it a little on one side with lean mayonnaise (or do not grease it at all), and put a couple of eggplant petals. I got quite a lot of mayonnaise in the photo - not the best option, because then the pita bread is saturated and soaked. Therefore, consider my mistake - do not smear abundantly.
I draw your attention: here the photo was taken horizontally - but I make eggplant rolls with tomatoes, turning them towards me with the short side to make it more convenient to wrap.
I put a strip of sweet pepper on top of the eggplant.
Then a couple of circles of tomato ...
and tear lettuce leaves into small pieces ...
The roll is now ready to roll! Gently twist from the part with tomatoes and lettuce to the side where only the "tails" of eggplant ...
Description
Lavash with eggplant cooking is very easy. A tasty dish will please your household and make it easier to find a solution for a satisfying yet low-calorie snack. A beautiful and unusual serving of the dish will allow you to take it on the road or to work. You will get 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.
Eggplant itself is a delicious and very healthy vegetable. 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 for many housewives.
In most well-known and beloved recipes for pita bread with vegetable filling, mushrooms, chicken, tomatoes, bell peppers and various cheeses are used along with eggplant. The rolls themselves are most often fried in a pan or baked in the oven. But dishes of this format are fatty and very high-calorie, 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 lies in the fact that we will stew all vegetables, including eggplant, used for stuffing the roll. How to quickly prepare a tender filling for pita bread, you can see in the photo. Repeat everything exactly and get a hearty treat right now.
Ingredients
-
(5 pieces.) -
(1 PC.) -
(1pc green + 1pc red) -
(1 PC.) -
(1 clove) -
(1 st.) -
(1 tablespoon) -
(2 pcs.) -
(1 tablespoon) -
(1/2 tsp) -
(1/2 tsp) -
(taste) -
(taste) -
(taste)
Cooking steps
To prepare the filling for pita bread, select the youngest eggplants, in which 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 from the peppers and blue ones, and carefully cut out the seals from the tomatoes at the place where the tails are attached. After that, peel the onions, carrots and garlic, and then proceed to prepare the eggplant. Peel the vegetable and cut it as shown in the photo.
After the blue ones, chop the carrots, onions and garlic.
Chop green and ripe tomatoes.
Pour two tablespoons of vegetable oil into a frying pan and heat it over high heat. After that, 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 mass to readiness.
Transfer the filling to a deep plate and season if necessary. Cool the filling to room temperature.
Spread pita bread on a flat surface. Cut it into two pieces. Bend the edge of the pita half as shown in the photo, and then place the filling.
Roll pita bread with eggplant into a roll, as shown in the photo, and serve them to the table.
In the context, pita bread with eggplant looks very attractive.
Bon Appetit!
Lavash with eggplant cooking is very easy. A tasty dish will please your household and make it easier to find a solution for a satisfying yet low-calorie snack. A beautiful and unusual serving of the dish will allow you to take it on the road or to work. You will get 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.
Eggplant itself is a delicious and very healthy vegetable. 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 for many housewives.
In most well-known and beloved recipes for pita bread with vegetable filling, mushrooms, chicken, tomatoes, bell peppers and various cheeses are used along with eggplant. The rolls themselves are most often fried in a pan or baked in the oven. But dishes of this format are fatty and very high-calorie, 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 lies in the fact that we will stew all vegetables, including eggplant, used for stuffing the roll. How to quickly prepare a tender filling for pita bread, you can see in the photo. Repeat everything exactly and get a hearty treat right now.
Ingredients
Cooking steps
To prepare the filling for pita bread, select the youngest eggplants, in which 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 from the peppers and blue ones, and carefully cut out the seals from the tomatoes at the place where the tails are attached. After that, peel the onions, carrots and garlic, and then proceed to prepare the eggplant. Peel the vegetable and cut it as shown in the photo.
After the blue ones, chop the carrots, onions and garlic.
Chop green and ripe tomatoes.
Pour two tablespoons of vegetable oil into a frying pan and heat it over high heat. After that, 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 mass to readiness.
Transfer the filling to a deep plate and season if necessary. Cool the filling to room temperature.
Spread pita bread on a flat surface. Cut it into two pieces. Bend the edge of the pita half as shown in the photo, and then place the filling.
Roll pita bread with eggplant into a roll, as shown in the photo, and serve them to the table.
In the context, pita bread with eggplant looks very attractive.
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- pita bread - 3 large sheets (70x50 cm)
- medium-sized eggplant - 4 large
- 1 sweet pepper
- vegetable oil
- garlic - 5 cloves
- cilantro - large bunch
- chopped canned tomatoes - 600 g
- unsalted cheese - 500 g
Lavash roll stuffed with vegetable caviar
It is not easy to grow eggplants on your site. They attract pests, therefore, I planted them under the window, in the flower bed. Why not decorate the yard? Beautiful eggplants hang on branches. Already October, many flowers have faded, and little blue ones are pleasing to the eye. So today I looked out the window, and appetizing fruits hang there. Immediately I decided to cook delicious vegetable caviar in pita bread. At the same time, I took a step-by-step photo of the preparation, looking at which, I hope you will also want to cook a simple but unusual dish - pita bread roll with vegetable caviar.
Eggplant - 4-6 pieces;
- carrots - 1 piece;
- tomato (red and green) - 2 pieces;
- bow - 1 piece;
- garlic - 1 clove;
- tomato juice - 1 glass;
- ketchup (for barbecue) - 1 tbsp. a spoon;
- pita bread - 2 pieces;
- vegetable oil - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- spices (Provencal herbs, pepper, coriander) - 0.5-1 teaspoon;
- parsley - to taste.
How to cook pita roll with vegetable caviar
Since we buy ready-made pita bread, the only thing we have to cook is caviar from eggplant and other vegetables. This is what we will do.
How to make vegetable caviar from eggplant
The main ingredient of a vegetable dish will be blue ones. The choice of this vegetable must be approached responsibly, because the overall taste of the dish will depend on its taste. Eggplants should be chosen fresh and elastic, where the bones are almost invisible. I have my own eggplants, just picked from the garden. This is the last harvest of this year, because it is already October on the street. ??
Peel, wash, cut the fruits into cubes, as shown in the photo.
Onions, carrots, garlic peel, wash and chop. Cutting vegetables - to your liking, but cutting is better for the filling, as shown in the photo.
I use red and green tomatoes for the stew. They bring bright colors and different notes of taste. Wash and cut tomatoes.
Put chopped vegetables in a pan, add vegetable oil, salt and spices (Provencal herbs, pepper, coriander). Send to fire.
Lightly fry vegetables. Pour in tomato juice. Simmer over low heat until the liquid has evaporated.
At the end add ketchup. Mix and let cool.
How to roll a lavash roll
Prepare breadcrumbs for the filling.
Fold a strip of thin bread, as shown in the photo, lay out vegetable caviar.
Wrap pita bread with stuffing roll.
Serve delicious pita stuffed with vegetable caviar, garnished with parsley.
In the context of a pita roll with vegetable caviar, it looks very appetizing. And in terms of taste, it will give odds to many other cold appetizers.
I love to cook fast, satisfying, healthy and tasty!
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Lavash puff pastry with eggplant and cheese
INGREDIENTS
STEP-BY-STEP COOKING RECIPE
Eggplant cut into circles 1 cm thick, salt, set aside for 15 minutes, rinse and dry. Fry the mugs in vegetable oil on both sides until golden brown.
Chop the garlic, fry in 1 tbsp. l. oil, 1 min., add diced bell peppers and tomatoes along with liquid, cook over medium heat until thickened, 15 min. Add chopped cilantro, season with salt and pepper, cook for another 1 minute, remove from heat, cool.
Grate brynza. Cut each pita leaf into 3 parts. Put a piece of pita bread into a heat-resistant form, grease with a tomato mixture, lay out a layer of eggplant, cover with a piece of pita bread. Lubricate it with a tomato mixture, sprinkle with cheese, cover with the next piece. Continue alternating layers. The top layer should be sprinkled with cheese.
Close the form with foil and place in an oven preheated to 190 ° C for 20 minutes. Then remove the foil, bake until golden brown, 10 minutes. Serve warm or hot with a green salad.
www.gastronom.ru
Lavash puff pastry with eggplant
Cooking time: 1 hour
Servings: 4
The recipe is suitable for: dinner, lunch.
Ingredients:
Main Ingredients
Salty pie with vegetable filling
We usually put cheese, greens in thin pita bread and wrap it in a roll. But this time, the Armenian flatbread will serve as a flour base for a pie with vegetable filling. Perhaps this recipe can be called lazy lasagna or fake pie. Since instead of making dough, we use ready-made thin pita bread.
The filling is eggplant and cottage cheese. Of course, you can add any ingredients you like: chicken, bacon, cheese, zucchini, etc. A prerequisite is to grease the layers with sauce. By the way, here you can vary: tomato sauce or mayonnaise, or even pesto. Agree that such a pie will perfectly cope with the task of “tasty food”.
How to cook a dish step by step with a photo at home
For such a pie, take: 3 sheets of thin Armenian lavash, 3 medium eggplants, 3 large fleshy tomatoes, sweet peppers, garlic, cilantro, a mixture of Italian or Provence herbs.
Wash the eggplant, cut into slices 0.5 cm wide, pour salted water and leave for 15 minutes, then drain the water and squeeze the eggplant lightly.
Scald the tomatoes with boiling water, remove the skin and finely chop with a knife.
Peel the garlic from the skin, coarsely chop 4 cloves and leave 1 (you will need it later).
Pour 2 tablespoons of olive oil into a preheated pan, add chopped garlic and spices. Fry 1 minute.
Add tomatoes to the pan, cover with a lid and simmer over low heat for 15-20 minutes.
Wash the cilantro and chop with a knife.
Add cilantro to the tomato sauce, squeeze out the remaining clove of garlic, salt and pepper. Mix and let cool.
Remove the seeds from the sweet pepper and cut into thin rings.
In a frying pan with the addition of oil, fry the eggplants and peppers for 5-7 minutes.
Add pepper and salt to the curd to taste. To stir thoroughly.
Grease a baking dish with olive oil and cover with a sheet of pita bread. Brush with tomato sauce.
Add cottage cheese and cover with the next layer of pita bread.
Lubricate pita bread with sauce and put eggplant with pepper.
The final, third layer of pita bread is also smeared with tomato sauce and cottage cheese. Brush the edges with olive oil. Decorate with greenery.
Cover the cake with foil (glossy surface inside) and place in an oven preheated to 190 ° C for 20 minutes.
Then remove the foil and bake until golden brown for about 10 minutes. Let the pie cool slightly and serve with green salad.
Vegetarian shawarma with vegetables
Our shawarma is a traditional name for all dishes, the meaning of which is to roll thin pita bread into a roll with a different set of ingredients inside. Real shawarma, such as it was invented by the Arabs, is prepared with halal meat, herbs and spices. Of course, this is not an option for us. And luckily, shawarma can be made vegan just by refusing to use meat in it. Instead of meat, we will make a filling of fried eggplant, juicy sweet tomatoes, purple onions and paprika cheese!
The recipe is very simple, the list of ingredients is available, and the homemade version is superior in taste to purchased fast food, all the more so it is not so easy to find where vegetable shawarma is sold.
By the way, lavash is a universal product, and it helps a lot when you need to prepare some kind of snack with you, for example, for work, study or a picnic. You can cook pita bread with potatoes and mushrooms, you can also wrap chickpea falafel, feta cheese with herbs, tofu with fried mushrooms, spinach with feta and even make a sweet filling in a fresh tortilla.
Ingredients for 2 large servings:
