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Eggplant rolls with cream cheese

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Ingredients for 6 servings:

  • 3 large eggplants
  • 400 g cream cheese
  • ½ lemon(s), the juice
  • 4 tbsp herbs, chopped (basil, chives)
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

As a starter, for the Italian buffet or as a grilled side dish

Slice the eggplants lengthwise and fry them on both sides. Cover with a paper towel and let them rest for 3-4 hours (to absorb the liquid). Mix the remaining ingredients, spread them on the eggplants, and roll them up. This recipe goes well with summer buffets, salads, steaks, antipasti, or as an appetizer with ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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