Stuffed Eggplant Rolls

Ingredients

In this adaptation of the traditional Romanian dish Vinete umplute, we have incorporated elements of Western European cuisine. While the original recipe uses local Romanian cheese and spices, we have replaced them with a combination of creamy cheese and aromatic herbs commonly found in Western European cuisine. This adaptation adds a new dimension of flavors to the dish, making it more suitable for the Western European palate. We alse have the original recipe for Vinete umplute, so you can check it out.

• 2 large eggplants 2 large eggplants
• 200g (7oz) cream cheese 200g (7oz) cream cheese
• 100g (3.5oz) feta cheese, crumbled 100g (3.5oz) feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise into thin strips, about 1/4 inch thick.
3. 3.
   Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
4. 4.
   Place the eggplant slices on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender.
5. 5.
   In a bowl, combine the cream cheese, feta cheese, parsley, basil, garlic, lemon zest, salt, and pepper. Mix well.
6. 6.
   Take a roasted eggplant slice and spread a spoonful of the cheese mixture onto one end.
7. 7.
   Roll the eggplant slice tightly, enclosing the filling, and place it seam-side down on a baking dish.
8. 8.
   Repeat the process with the remaining eggplant slices and filling.
9. 9.
   Brush the stuffed eggplant rolls with olive oil and bake in the oven for 15-20 minutes, or until golden and slightly crispy on the edges.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Eggplants — Choose eggplants that are firm and shiny. Look for ones with smooth skin and no blemishes. Before slicing, you can sprinkle salt on the eggplant slices and let them sit for 10 minutes to remove any bitterness. Rinse and pat dry before proceeding with the recipe.

Tips & Tricks

• To add a smoky flavor to the dish, you can grill the eggplant slices instead of roasting them in the oven.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve the Stuffed Eggplant Rolls with a side of fresh salad or crusty bread for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven or microwave before serving.
• If you prefer a more indulgent version, you can sprinkle some grated Parmesan cheese on top of the rolls before baking.

Serving advice

Serve the Stuffed Eggplant Rolls as a main course accompanied by a fresh salad or roasted vegetables. Garnish with a sprinkle of fresh herbs, such as parsley or basil, for an added touch of freshness.

Presentation advice

Arrange the Stuffed Eggplant Rolls on a platter, placing them seam-side down to showcase the filling. Drizzle a little olive oil over the rolls and garnish with a sprig of fresh herbs for an elegant presentation.