Eggplant rolls with cheese filling
Eggplant gives these rolls a soft vegetable base, while the cheese filling makes them more substantial without bread or pastry. Cream cheese, mayonnaise, olives, and sun-dried tomatoes bring a more expressive flavor than a very plain filling would. These rolls work well as a chilled appetizer or as a make-ahead keto snack.
Slice the eggplants (500 g) lengthwise into thin strips, season lightly with salt (4 g), and stack them for 10 minutes. If extra moisture appears, simply drain it off and pat the slices dry with a paper towel.
Brush a grill pan or skillet with sunflower oil (20 g) and quickly cook the eggplant slices on both sides until soft. Let them cool completely after cooking.
For the filling, finely grate the cheese (200 g), then mix it with the cream cheese (100 g), mayonnaise (50 g), dried garlic (2 g), finely chopped sun-dried tomatoes (25 g), and olives (20 g). Stir until the mixture becomes thick and even.
Place a little filling on each cooled eggplant slice and roll them up tightly. You can chill the rolls slightly before serving so the filling firms up more.
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