Grilled eggplant rolls stuffed with cream cheese
What does it include?
Ingredients
- Berenena 250 g
- Cream cheese 120 g
- Chopped garlic 3 g
- Perejil 5 g
- Olive oil 15 ml
- Lemon 10 ml
- Sal 1 g
- Pepper 0.5 g
How to prepare it step by step?
Preparation
- Cut the eggplant into 1/4-inch thick slices.
- Grill the slices with olive oil over medium-high heat until golden brown and tender, about 3-4 minutes per side.
- In a bowl, mix cream cheese with lemon juice, chopped garlic, and parsley until smooth.
- Spread the cream cheese mixture evenly on each grilled eggplant slice.
- Roll up each slice tightly and arrange them seam-side down on a serving tray.
- Drizzle with a little olive oil before serving to enhance the flavors.
Full description
Indulge in these soft and aromatic eggplant rolls, where grilled slices meet a luscious filling of cream cheese, garlic, and parsley. The eggplant's smoky flavor beautifully complements the tangy cream cheese, creating a harmonious blend of textures and aromas. Whether served warm or chilled, these rolls offer a tender bite and a visually appealing presentation, making them a delightful vegetarian option that adds a splash of color and sophistication to your table.
