Eggplant rolls with cream cheese filling
2 servings
20 minutes
Eggplant rolls with creamy cheese filling are an elegant signature appetizer that combines the tenderness of cream cheese and the spiciness of smoked paprika. Eggplants fried to a golden hue become a velvety base for a rich creamy cheese filling with garlic and parmesan. This dish can adorn a festive table or be an exquisite part of a Mediterranean dinner. Its taste is a harmony of creamy, spicy, and slightly smoky notes. The ease of preparation makes the rolls accessible even for beginners, while the sophistication of flavor allows enjoyment at the level of restaurant masterpieces. These rolls are perfect for serving as a cold appetizer accompanied by fresh herbs or nut sauce, creating a culinary symphony in every bite.
1
Slice the eggplants thinly and place them in a hot pan with oil and a pinch of coarse sea salt.
- Eggplant: 2 pieces
- Coarse sea salt: pinch
2
Season with smoked paprika.
- Smoked paprika (pimenton): to taste
3
Once the bottom side is browned, flip it.
4
Peel the garlic.
- Garlic: 2 pieces
5
Crush garlic in a deep bowl using a press and mix with cottage cheese. Add salt.
- Garlic: 2 pieces
- Cream cheese (curd cheese spread): 80 g
- Sea salt: to taste
6
Pour in the cream.
- Single cream 10% fat: 20 ml
7
Add the pepper mix.
- Mixed peppercorns (four peppers): to taste
8
Add grated cheese. Mix well.
- Grated Parmesan cheese: 3 tablespoons
9
Fry the eggplants until golden brown on both sides and place them on a paper towel. Let them cool slightly.
10
Place a heaping teaspoon of filling on each slice of eggplant, then roll it up.
11
Serve as an appetizer.
