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Snacks
Eggplant Rolls with Cream Cheese Filling
An elegant and light appetizer of pan-fried eggplant slices stuffed with creamy cheese and nuts, perfect for a festive table.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Slice the eggplant into rounds about 0.5 cm thick, lightly salt, and let sit for 15 minutes to remove bitterness. Then rinse and pat dry.
2
Dredge the eggplant slices in flour and pan-fry in vegetable oil until golden brown.
3
For the filling, combine sour cream, cream cheese, salt, garlic powder, and dill—mix until smooth and creamy.
4
Finely chop the walnuts and mix them with chopped parsley.
5
Place a small amount of the filling onto each eggplant round and roll them up.
6
Roll the finished pinwheels in the nut and herb mixture.
7
Arrange the rolls on a platter and garnish with fresh herbs before serving.
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