Eggplant rolls with cheese and garlic
4 servings
40 minutes
Eggplant rolls with cheese and garlic are an elegant dish of European cuisine that combines the tender texture of baked eggplants with the rich flavor of aromatic Gouda cheese and spicy garlic. The recipe's origins trace back to the Mediterranean, where eggplants are traditionally used in cooking for their mild taste and ability to absorb flavors well. The creamy filling of cheese, garlic, and mayonnaise transforms simple slices of eggplant into a refined appetizer. This dish is perfect for both festive tables and everyday dinners; it can be served as a standalone snack or paired with greens and fresh vegetables. Light yet rich, it delights with a delicate balance of creaminess and spiciness as well as an exquisite appearance. These rolls will adorn any feast, attracting attention with their taste and simplicity of preparation.
1
Cut off the ends of the eggplant (but do not throw them away) from both sides to make the slices even. Then slice them lengthwise, not too thin, as they will shrink during baking.
- Eggplants: 4 pieces
2
Place slices on a baking sheet lined with oiled parchment paper, season with salt, and brush with oil. Also, add the rounded side slices and ends. Bake in a preheated oven at 180 degrees for 15-20 minutes.
- Olive oil: to taste
- Salt: to taste
3
At this time, prepare the filling. Grate the cheese, squeeze in the garlic, and add mayonnaise.
- Gouda cheese: 150 g
- Garlic: 1 clove
- Mayonnaise: 100 g
4
Remove the eggplants and let them cool, then chop the ends and slices with the rounded side until pureed.
- Eggplants: 4 pieces
5
Add the resulting puree to the prepared filling and mix thoroughly.
- Eggplants: 4 pieces
6
When the filling is ready, take slices, place the filling on one side, and roll into tubes.