Eggplant rolls are one of our family’s favorites. It is mainly a twist on eggplant, avocado, tomato and Feta cheese, minus the breading.
Slices of eggplant are rolled and filled with tomato avocado filling;
Eggplant is a vegetarian’s delight; the thick slices of eggplant provide a meaty texture, while tomato and avocado gives a luscious, creamy filling that contrasts with the tanginess of the Feta cheese.
It is ideal if you’re searching for a great appetizer recipe.
Recipe ingredients:
1 lg. or 2 med. size eggplants (the larger the slices, the easier to “roll up”)
Oil for frying
Salt and pepper
1 large tomato
1 avocado
1/3 c. Feta cheese crumbs
1 Tbsp. chopped cilantro
1 tsp. fresh squeezed lemon juice
Recipe directions:
Cut eggplant in to the 1/4-inch circles, Season the eggplant with salt and pepper.
In a large nonstick skillet, heat 4 tablespoons oil over medium-high heat. Working in batches, fry the eggplant until golden, 2 minutes on each side, using oil if needed. Transfer the eggplant to a paper-towel-lined baking sheet.
Dice tomato and avocado to 1/3 inch cubes
In a small bowl, combine the tomatoes, avocado, lemon juice, chopped cilantro and Feta cheese crumbs. Season with salt and pepper (if needed, depends on your Feta cheese).
Spread 1 tablespoon of the filing on each eggplant slice and roll up each slice.
Place the rolled eggplant into serving plate.
Serve with favorite salsa. ( I used Fire roasted pepper salsa)
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