Paprika Rolls Filled in Oil and Aubergine Slices

5 from 6 votes
Prep Time 40 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 2 hrs 15 mins
Course Dinner
Cuisine European
Servings 4 people


Paprika rolls.

  • 3 medium sized Red peppers
  • 50 g Sheep milk cheese
  • 15 g Sour cream
  • 15 g Paprika pulp (Ajvar)
  • 150 ml Olive oil
  • 0,5 tsp Dried oregno
  • 0,5 tsp Dried basil
  • 0,5 tsp Dried thyme
  • 0,5 tsp Dried rosemary
  • Salt
  • 2 Garlic cloves

Eggplant rolls:

  • 1 size Eggplant fresh
  • 70 ml Olive oil
  • Salt
  • 80 g Herbal cream cheese with a spicy flavor


Bell pepper rolls:

  • Preheat the oven to 240 ° O / bottom heat. Line the tray with baking paper or foil. Wash the peppers, cut in half, core and cut halves lengthways into thirds. Place the pieces with the skin side up on the laid-out tray and put it in the oven for 15-20 minutes. If the skin begins to turn black and puff up slightly, get it out immediately and let the pepper strips cool.
  • In the meantime, crumble the sheep's cheese in a bowl and mix it with sour cream and ajvar until it is slightly creamy and season with a little salt. Mix the oil with all the herbs and add a little salt. Skin the garlic cloves and cut into thin slices. Split larger 1 x.
  • Now carefully peel off the skin from the cooled paprika strips, spread them out smoothly with the former skin side on a surface, spread 1 teaspoon each of sheep's cheese cream and roll up. Pour some of the oil mixture into a shallow, sealable bowl and spread a few garlic slices in it. Then put the rolls in and cover them with the remaining oil and the garlic slices. Store the bowl in the refrigerator until ready to be eaten. The rolls should be able to pull through for at least 1 hour.
  • If the oil mixture is left over after consuming it, do not dispose of it. It can - stored in the refrigerator - be kept for a few days and can be used again for inserting.

Eggplant rolls:

  • Preheat the oven to 200 ° O / bottom heat (it is best to continue using it immediately after the peppers). Also lay out the tray and have it ready. Wash and dry the aubergine, remove the stem and cut it lengthways into thin slices. Place the slices tightly on the baking sheet and coat their surface thinly with the oil. Then turn them all over and spread a thin layer on the other side as well. Then slide the tray into the oven on the 2nd rail from below for approx. 10-15 minutes. When the slices have gotten color (they can get a little darker in some places, but it doesn't affect the taste, it just tastes good), take the tray out of the oven, let it cool down and lightly salt the surface.
  • When the slices have cooled down, carefully remove them from the paper, spread them out with the salted side on a surface, spread the cream cheese on them, roll them up and put them in a sealable dish. They are then no longer soaked in oil. The oil from spreading before baking is more than enough. They, too, should be stored in the refrigerator until consumed.
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Written by John Myers

Professional Chef with 25 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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