Eggplant Rolls with Fresh Goat Cheese
Eggplant Rolls with Fresh Goat Cheese are appetizers made by rolling thin slices of grilled or baked eggplant around a filling of creamy fresh goat cheese mixed with herbs. Ingredients like garlic, basil, and lemon zest add flavor to the cheese filling. The rolls are garnished with olive oil and nuts or seeds for added texture. This dish balances savory and tangy flavors, making it popular for gatherings.
Ingredients
- 2 Eggplants
- 8.8 oz Fresh goat cheese
- 1 Bunch of basil
- 4 Sun-dried tomatoes in olive oil
- 3 tbsp Olive oil
- Salt
- Pepper
Instructions
- Rinse and pat dry the eggplants. Without peeling, cut them lengthwise into 5 mm thick slices.
- Cook the slices in olive oil in a skillet for 10 minutes on each side, then drain on paper towels.
- Drain and cut the sun-dried tomatoes into small pieces, mix them with the goat cheese mashed with a fork, season lightly with salt and pepper, and mix.
- Rinse, pat dry, and remove the leaves from the basil.
- Place a generous tablespoon of the goat cheese mixture at one end of each eggplant slice.
- Roll the slice up tightly and secure it with a toothpick.
- Serve cold, garnished with basil.
Video
Notes
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