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Eggplant Rolls With Garlic-Herb Cheese

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  Eggplants 2 Pound (2 Medium Sized)
  Salt 1 Teaspoon
  Regular garlic herb cheese/Light garlic-herb cheese 1⁄2 Pound, softened
  Raspberry vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Herbes de provence/Fines herbes / desired blend of dried herbs 1 Tablespoon
  Salt To Taste (For Making Marinade)
  Freshly ground black pepper To Taste

To Prepare Eggplant: Peel eggplant and slice lengthwise into 3/8-inch slices.
Place on paper towels, sprinkle with salt and let stand for at least 30 minutes.
Pat dry.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or heavy foil; grease or spray with cooking spray.
Place eggplant slices on baking sheets and bake for 10 to 14 minutes, turning after 6 minutes, until slices are soft enough to roll.
Loosen bottoms with a spatula and leave on sheets to cool to room temperature.
To Assemble: Spread each slice of eggplant with about 2 teaspoons cheese.
Roll up jelly-roll fashion.
Place, seam side down, in a shallow glass dish.
To Marinate: In a small bowl, whisk together vinegar, oil, garlic, herbs, and salt and pepper to taste.
Pour over eggplant rolls, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

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