Eggplant rolls

1 vote

Epic creamy and smoky eggplant or aubergine rolls wrapped around a herby cream cheese filling, perfect for snacks and appetisers.

10 Minutes

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  • 1 large eggplant/aubergine, sliced thinly lengthwise
  • 1 cup of cream cheese
  • 1 garlic clove, minced
  • 2/3 cup of walnuts, finely chopped
  • A handful of fresh parsley, finely chopped
  • A handful of fresh coriander, finely chopped
  • S & P to taste
  • Balsamic reduction (optional) for garnish


  1. Heat a pan over medium heat, add a drizzle of olive oil.
  2. Grill the eggplant for about 1 to 2 minutes each side without burning them.
  3. Mix all the rest of the ingredients, in a bowl until becomes a paste, season with salt and pepper.
  4. Spread the filling mix evenly on one side of the eggplant and roll.
  5. Repeat with all the eggplant slices, place on a plate, drizzle with olive oil and balsamic reduction and top with chopped fresh herbs.
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