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Main dishes
Eggplant Roulades with Cream Cheese and Pesto
Baked eggplant roulades with a tender cream cheese and pesto filling, served under a rich tomato sauce and melted cheese.
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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 eggplants as shown in the video, place them on a baking sheet, season with salt and pepper, brush with olive oil, and roast in a preheated oven at 180–200°C (350–400°F) for 15 minutes.
2
For the filling, mix together the cream cheese and pesto.
3
Pour tomato paste or basil tomato sauce into a baking dish, add spices (I use Italian herbs), drizzle with olive oil, and mix well.
4
Spread the filling over the cooked eggplant slices, roll them up, and place them on top of the tomato sauce.
5
Sprinkle with grated cheese and bake again for 10–15 minutes.
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