Soft, smoky and irresistibly creamy, these eggplant rolls are the appetizer that disappears first from the table. Roasted until tender, the thin slices wrap around a rich garlic cheese filling brightened with fresh parsley. For more vegetable-led starters, try our Salad with Crispy Eggplant and Tomatoes and our Fresh Salad with Eggplant and Feta.
Ingredients
- 2 eggplants
- 150 g (2/3 cup) cream cheese
- 2 garlic cloves, minced
- 70 g (3/4 cup) grated hard cheese
- 1 bunch parsley, chopped
- Salt to taste
- Olive oil for brushing
Instructions
- Slice the eggplants into thin lengthwise planks. Soak in salted water 15 minutes.
- Drain, rinse, and pat dry.
- Arrange on a parchment-lined sheet, brush with olive oil, salt, and roast at 180°C (350°F) for 15 minutes until soft.
- Mix the cream cheese with garlic, grated cheese, and parsley.
- Spread filling along one edge of each plank and roll up.
Tips
- Slice the eggplants as evenly as you can so they roast at the same rate and roll without cracking.
- Do not skip the salted soak — it draws out bitterness and helps the slices turn silky in the oven.
- Chill the rolls for 20 minutes before serving so the filling firms up and the flavors meld; for more appetizer ideas, see Allrecipes.
Nutrition: per 100 g: 216 kcal, protein 6 g, fat 19 g, carbs 3 g.