Eggplant Rolls with Cream Cheese
35 min
Eggplant slices bake until pliable, get spread with cream cheese mixed with sun-dried tomatoes and nuts, and roll up. A cold appetizer that holds its shape.
Ingredients
3 servings
Eggplant(cut lengthwise into slices)2 pcs
Cream cheese200 g
Sun-dried tomatoes(finely chopped)60 g
Walnuts(chopped)40 g
Olive oil2 tbsp
Salt0.5 tsp
Instructions
1
Cut the eggplants lengthwise into 5 mm slices, season with salt and drizzle with oil.
2
Lay them in the basket in a single layer and cook at 180 °C (356 °F) for 15 minutes — the slices should turn pliable.
3
Mix the cream cheese with the chopped sun-dried tomatoes and walnuts.
4
Put a spoonful of filling at the end of each cooled slice and roll it up.
5
Arrange the rolls seam side down on a platter and serve with herbs.