Eggplant Roulade with Goat Cheese Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 aubergine (s) (approx. 400 g)
- salt
- 8 tomato (s), dried
- 175 g oat cream cheese
- 50 g cottae cheese or Philadelphia
- 2 tablespoon basil, chopped
- Pepper, black
- 2 tablespoon lemon juice
- oil
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, cut lengthways into approx. 20 thin slices. Place on a baking sheet lined with baking paper, season with salt and brush with a little oil. Grill under the preheated grill for 3-4 minutes on both sides until light brown, be careful not to make them too dark and thus too dry, 2-3 minutes on each side may be enough).
- Take out the slices and spread them out side by side on a board.
- Cut the dried tomatoes into small cubes, mix with the goat`s cream cheese, cream cheese and 1 tablespoon basil, season with salt and pepper. Spread the filling evenly on the aubergine slices and roll up the slices. Mix the rest of the oil with the lemon juice and the rest of the basil, pour over the rolls and marinate everything for at least 30 minutes. Serve with ciabatta.
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