Eggplant rolls are a great choice for a summer appetizer. Thin slices of baked eggplant are filled with a creamy filling of cottage cheese, vegetables, and herbs, then rolled up and served with freshly chopped herbs and red pepper slices.
Required:
- 2 large eggplants
- 2 tablespoons olive oil
- Сsalt and freshly ground black pepper
About the filling:
- 250 g of cream cheese
- 150 g of cottage cheese
- 1 red pepper, finely chopped
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- 1 clove garlic, finely chopped or pressed
- 2 tablespoons grated parmesan (optional)
- Сoil and pepper
Preparation: Wash the eggplants and cut them lengthwise into slices about 5 mm thick. Salt them on both sides and leave them for 15 minutes to release excess liquid and bitterness. Then wipe them with a paper towel. Preheat the oven to 200 °C. Arrange the eggplant slices on a baking sheet lined with baking paper, brush them with olive oil on both sides and season lightly with pepper. Bake for 20–25 minutes, turning them halfway through, until they are soft and slightly browned. Leave them to cool for a few minutes. In a bowl, mix the cream cheese, cottage cheese, finely chopped red pepper, parsley, dill, garlic and Parmesan. Add salt and pepper to taste and mix everything well into a smooth, creamy mixture. Place 1 to 2 teaspoons of the filling on the wider end of each eggplant slice. Carefully roll up towards the narrow end and arrange the rolls on a plate or baking sheet with the seam facing down. Sprinkle the rolls with freshly chopped parsley and dill, add chopped red pepper, drizzle with a few drops of olive oil if desired and serve slightly chilled or at room temperature.
