Jan 092017
 

 

 

An eggplant roll is a very colorful and delicious appetizer. I personally like to make these rolls in winter because they remind of sunny days. For a buffet style serving neutral cocktail picks can be used to secure the rolls – the rolls are bright enough and don’t need attractive picks.

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A dollop of fresh goat cheese or feta (French feta is one of my favorite) adds a nice touch of creaminess and saltiness.

Last time I made the eggplant rolls without any cheese as I had another appetizer with goat cheese and I didn’t want to ‘overcheese’ my table. Filled only with vegetables the rolls were still delicious.

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Leftovers, if there will be some, could make up for a great warm appetizer or a side dish – just sprinkle the eggplant rolls with some grated cheese and reheat them in oven. Usually, I make a double batch of eggplant rolls. I serve a half or them as an appetizer. Then, in a day, I make the rolls with the remaining eggplant slices filling them with sautéed vegetables and fresh ricotta, topping with Gruyere or mozzarella and baking at 360 F until cheese is melted. Yummy…

If you are out of goat cheese or feta, cream cheese can be used instead.

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Instructions:

In a wide pan heat 2 tbsp of olive oil. Add the onions and sauté for 5 minutes. Add the carrots, peppers, fresh parsley, paprika, tomato paste (if using), and garlic; season with salt and pepper; sauté for 5-7 minutes.

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Using a ‘mandoline’ type slicer, slice the eggplant lengthwise into a paper-thin or a little thicker pieces.

Brush grill grates, a grill pan or a griddle with olive oil. Grill the eggplant slices on both sides until grill marks appear. Transfer the cooked slices onto a plate or a board.

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Put a spoon of vegetables on each eggplant slice and top with a coffee/tea spoon of goat cheese or feta. Make a roll. Repeat with the remaining eggplant slices.

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Arrange the eggplant rolls on a bowl, on a platter, tray, in small ramekins, or on a board. Garnish with fresh parsley or/and dill and walnuts.

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Optionally:

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Print Recipe
Eggplant Rolls
Author: Nina Phomina
Instructions
  1. In a wide pan, heat 2 tbsp of olive oil. Add the onions and sauté for 5 minutes. Add the carrots, peppers, fresh parsley, paprika, tomato paste (if using), and garlic; season with salt and pepper; sauté for 5-7 minutes.
  2. Using a ‘mandoline’ type slicer, slice the eggplant lengthwise into a paper-thin or a little thicker pieces.
  3. Brush grill grates, a grill pan or a griddle with olive oil. Grill the eggplant slices on both sides until grill marks appear. Transfer the cooked slices onto a plate or a board.
  4. Put a spoon of vegetables on each eggplant slice and top with a coffee/tea spoon of goat cheese or feta. Make a roll. Repeat with the remaining eggplant slices.
  5. Arrange the eggplant rolls on a bowl, on a platter, tray, in small ramekins, or on a board. Garnish with fresh parsley or dill and walnuts.

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Cook with pleasure and enjoy the world!

  4 Responses to “Eggplant Rolls”

Comments (4)
  1. I am completely thrilled – flavorful and healthy!

    But walnuts might be a problem here ((

    • No nuts – not a problem, just skip them Julia. Garnish just with fresh herbs or… with diced jicama for crunchiness, or with crumbled queso fresco.

      • Jicama!!! of course! excellent idea, thank you Nina!
        though i am sure Ernesto will find it odd for Mediterranean. He is quite a purist and wants the traditional, really cares about whether a preparation is “right” or “authentic”. I have to create some exciting story….Malinche, Pocahontas or Sacagawea niece fell in love, ran away from the fat Cacique and got married the distant cousin of Cortés. She brought her favorite jicama to Extremadura, etc. It might work ))

        • ))
          As for me, I love to bring something unusual to traditional dishes. My recipes are always (almost) not ‘authentically authentic’. And this what I like in cooking – creativity with a personal touch 🙂

          Dear Julia, try to marinate jicama in lime juice for a Mexican twist – I’m looking forward to make the rolls this way next time.

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