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Rolled Eggplant

Enjoy the combination of smoky grilled eggplant, creamy feta cheese, smooth ricotta, fragrant parsley and basil, tangy sun-dried tomatoes, and a touch of heat from the chillies.

 

The cool and refreshing rolls make a perfect appetiser for warm weather gatherings or a delicious vegetarian option for any occasion.

Serves: 4-6

Prep Time: 15 min

Cooking Time: 15 min

Ingredients

  • 2 large eggplants
  • 100g feta cheese, crumbled
  • 100g ricotta cheese
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 3 tbsp tablespoons sun-dried tomatoes, chopped
  • ½ tsp freshly ground black pepper
  • 2 red chilli, seeds removed, finely chopped
  • Olive oil for drizzling
  • Toothpicks for securing

Instructions

Step 1: Prepare the Eggplants

Slice the eggplants lengthwise into thin, approximately 5mm thick slices.

 

Preheat a grill or grill pan over medium-high heat.

 

Brush both sides of the eggplant slices with olive oil to prevent sticking.

 

Season with salt and pepper.

Step 2: Grill the Eggplant Slices

Place the eggplant slices on the preheated grill or grill pan.


Grill for about 2-3 minutes per side, until grill marks appear and the eggplant slices become tender.


Remove the grilled eggplant slices from the heat and let them cool.

Step 3: Prepare the Filling

In a bowl, combine the crumbled feta cheese, ricotta cheese, chopped parsley, chopped basil, chopped sun-dried tomatoes, black pepper, and chopped chillies. Mix well.

Step 4: Roll the Eggplant Slices

Lay a grilled eggplant slice on a clean surface.


Spread a spoonful of the cheese filling along one end of the slice.


Gently roll the eggplant slice tightly around the filling, securing it with a toothpick to hold its shape.


Repeat the process with the remaining grilled eggplant slices and filling.

Step 5: Chill and Serve

Place the rolled eggplant slices in the refrigerator for at least 1 hour to allow them to cool and set.


Remove the toothpicks from the chilled eggplant rolls.


Arrange the rolls on a serving platter.
Drizzle with a little olive oil and sprinkle with additional chopped parsley and basil for garnish, if desired.


Serve the chilled grilled eggplant rolls with feta cheese, ricotta, herbs, sun-dried tomatoes, and chilli as a refreshing appetiser or as a delightful side dish.

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