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Eggplant Rolls

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Ingredients

For The Eggplant Rolls

  • 3 eggplants sliced lengthways into strips 1.5–2 cm thick
  • to taste olive oil Extra Virgin, for brushing the baking paper and eggplant slices
  • to taste spices such as black pepper, paprika or dried herbs

For The Cheese Filling And Garnish

  • 240 g cheese feta or mozzarella, according to preference
  • 2 cloves garlic grated or finely crushed
  • 2 tablespoons olive oil Extra Virgin
  • to taste fresh parsley finely chopped
  • to taste cherry tomatoes for garnish, halved or quartered
  • to taste salt for the filling, if needed

Instructions
 

  • Slice the eggplants lengthways into strips about 1.5–2 cm thick, sprinkle them lightly with salt on both sides and leave them for 15 minutes so excess moisture and any bitterness begin to draw out.
  • Line a baking tray with baking paper, brush it with a little oil, pat the eggplant slices dry with kitchen paper, then arrange them in a single layer, brushing or drizzling with a little more oil and sprinkling with your chosen spices.
  • Bake the seasoned eggplant slices at 200°C for about 30 minutes until they are soft, lightly golden at the edges and flexible enough to roll without cracking.
  • While the eggplant bakes, cut or crumble the cheese into small pieces, grate or crush the garlic and place them in a bowl with the olive oil, mixing until the cheese begins to form a cohesive filling.
  • Chop the fresh parsley finely, add it to the cheese mixture, season lightly with salt if needed and stir until the filling is smooth, fragrant and evenly flecked with herbs.
  • Allow the baked eggplant slices to cool for a few minutes until they are warm but comfortable to handle, then place each slice on a board and spread a thin, even layer of the cheese filling along its length.
  • Roll each filled eggplant slice gently from one end into a neat spiral, enclosing the filling inside, and secure the roll with a wooden toothpick pushed through the centre so it holds its shape.
  • Cut the cherry tomatoes into halves or quarters and place a piece on top of each roll, using the toothpick to help hold the garnish in place and add colour and freshness.
  • Arrange the finished eggplant rolls on a serving plate or platter, spacing them neatly so the shapes and colours are clearly visible and inviting.
  • Serve the eggplant rolls warm or at room temperature as an appetiser, snack or light main, enjoying the combination of tender baked aubergine, herbed cheese and bright cherry tomatoes in every bite.

Notes

These Eggplant Rolls With Herbed Cheese And Cherry Tomatoes are the kind of appetiser that makes a plate look instantly inviting, with neat little parcels of soft aubergine wrapped around a fragrant cheese filling and finished with bright cherry tomatoes. You begin with simple ingredients—eggplants, a little oil, garlic, herbs and cheese—but by slicing, baking and rolling, you transform them into elegant bites that feel perfect for a party platter or a relaxed dinner. The eggplant slices are baked until tender, so they become flexible enough to roll without breaking, while still holding their shape around the filling. Inside each roll, a mixture of feta or mozzarella, garlic, olive oil and fresh parsley creates a creamy, aromatic centre that contrasts beautifully with the mild, slightly smoky flavour of the baked aubergine. 

Nutrition

Serving: 120gCalories: 230kcalCarbohydrates: 8gProtein: 9gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 420mgPotassium: 420mgFiber: 4gSugar: 6gVitamin A: 520IUVitamin C: 12mgCalcium: 180mgIron: 1.4mg