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.
Prep Time: 15 min
Cooking Time: 15 min
- 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
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
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.