Eggplant rolls with bryndza, garlic and tomatoes

rp388449_largeLet’s cook savoury and piquant eggplant rolls with bryndza, garlic and tomatoes. This dish is one of the most favorite appetizers in Ukraine. Vegetables, garlic and soft cheese – it is absolutely a win-win combination.

By the way the yummy snack has a rather interesting name – “mother-in-law tongue”. The name of the dish originates from the commoners and lies at the root of the relationships between a son-in-law and a mother-in-law in Slavic culture.


  • 2 big eggplants
  • 2-3 medium tomatoes
  • 200-250 g (0,44 – 0,55 lb) bryndza
  • 3-4 cloves of garlic
  • 1/2 bunch of dill
  • 1/2 bunch of cilantro
  • vegetable oil (for frying)
  • salt – to taste
  • olive oil


Wash eggplants, notch off the pedicles and cut the vegetables along into slices with 5 mm thickness. Place them in a deep bowl and salt each piece of eggplant slightly. Leave the ingredients for 15 minutes. Then wash the eggplants and dry them.

Preheat a heavy-based frying pan. Pour the minimal quantity of vegetable oil there. Fry the eggplant slices on both sides and place them on a paper towel in order to let the fat drip.

Wash tomatoes and notch off the pedicles, scald the tomatoes, pour the vegetables with cold water at once and peel the vegetables. Cut them into slices.

Grate bryndza. Add peeled and squeezed garlic. Wash dill and cilantro. Chop them. Toss all the ingredients together and mix them till you get a homogenous mass.

Grease each eggplant slice with the prepared mass and place a piece of tomato above. Then roll the eggplant slices and place them in a bowl. Sprinkle everything with olive oil and leave for 1 hour in a fridge. The appetizer is ready to treat your guests and relatives.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for stuffed aubergine rolls? If so, please let us know in the comments below or write us an e-mail.