Eggplant Rolls
2 servings
45 minutes
Eggplant roll-ups are a refined dish of European cuisine that captivates with tenderness and harmony of flavors. Baked to a golden color, eggplants become soft and slightly sweet, while their thin slices serve as a wonderful base for the filling. The combination of unsalted Adyghe cheese, tangy olives, and capers gives the roll-ups sophistication and a light saltiness. The finishing touch is an aromatic vegetable puree with hints of sweet pepper and fresh orange juice, adding a pleasant acidity to the dish. This dish is perfect as an appetizer or light dinner, and its presentation delights the eye and awakens the appetite. Sprinkled with fresh parsley, the roll-ups acquire a special charm, turning into a true gastronomic delight.
1
Fry 1 finely chopped onion and 4 minced garlic cloves in vegetable oil.
- Onion: 1 head
- Garlic: 4 cloves
2
Add 2 large sliced and fried red sweet peppers and the juice of 1 orange.
- Red sweet pepper: 2 pieces
- Orange juice: 2 tablespoons
3
Cook for 5 minutes, blend into puree, season with salt and pepper, and serve on a plate.
- Salt: to taste
- Ground black pepper: to taste
4
Slice 2 eggplants into thin plates and bake them in the oven until golden.
- Eggplant: 2 pieces
5
Mash 200 g of unsalted Adyghe cheese and mix it with 4 finely chopped pitted olives and 1 teaspoon of crushed capers. If not available, you can add 2-3 finely chopped olives.
- Adyghe cheese: 200 g
- Pitted black olives: 4 pieces
- Capers: 1 teaspoon
- Pitted black olives: 4 pieces
6
Place 1 tablespoon of cheese filling on each eggplant slice, roll them up, secure with toothpicks, and bake in the oven for 10 minutes.
- Adyghe cheese: 200 g
- Eggplant: 2 pieces
7
Place the rolls on the prepared vegetable puree and sprinkle with chopped parsley.
- Parsley: to taste