These eggplant rolls with cream cheese and garlic are an elegant appetizer that looks impressive yet comes together in minutes. Tender grilled eggplant wrapped around a garlicky herbed filling makes a crowd-pleasing bite. If you love eggplant dishes, be sure to try our Crispy Eggplant Mozzarella Sandwiches and Korean-Style Marinated Eggplant Salad.
Ingredients
- 200-250 g (7-9 oz) eggplant
- 140 g (5 oz) creamy cottage cheese
- 2 garlic cloves, minced
- 5 g (1 tsp) olive oil
- Fresh herbs, to taste
- Ground black pepper and salt to taste
Instructions
- Slice the eggplant lengthwise into thin strips, salt, stand 15 minutes, and pat dry.
- Mix the cottage cheese with the garlic, herbs, pepper, and salt.
- Brush the eggplant lightly with olive oil; grill or pan-sear until soft.
- Spread each strip with filling and roll up.
- Serve as an appetizer, garnished with extra herbs.
Tips
- Salt the eggplant strips and let them stand 15 minutes — this draws out bitterness and excess moisture.
- Do not overload the filling; a thin layer rolls more neatly and holds its shape better.
- Chill the rolls for 20-30 minutes before serving so the flavors meld and the rolls firm up.
For more appetizer inspiration, browse the recipes at Serious Eats, and check the USDA food-safety guidelines for handling fresh produce.
Nutrition (per 100 g): 216 kcal | Protein 6 g | Fat 19 g | Carbs 3 g