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Eggplant Roulades with Feta and Cilantro
A flavorful and juicy appetizer made from pan-fried eggplant slices stuffed with a delicate cheese filling, nuts, and fresh herbs.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the eggplants and slice them lengthwise into strips about 1/4 inch thick.
Season the slices evenly with salt and let rest for 10 minutes. Then, pat away the released moisture with paper towels.
Heat vegetable oil in a skillet. Fry the eggplant over medium heat for 2 to 3 minutes per side until tender and lightly browned.
Transfer the cooked slices to paper towels to drain excess oil. Let them cool completely.
Combine the cream cheese with the crumbled feta.
Add the minced garlic, finely chopped cilantro, and chopped walnuts. Mix the filling well.
Place about 1 tablespoon of the filling onto the wider end of each eggplant slice. Carefully roll them up tightly and transfer to a serving platter.
Before serving, you can refrigerate the appetizer for 20 to 30 minutes to firm up the filling. Serve garnished with herbs like parsley or cilantro.
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