Eggplant Aubergine and Feta Rolls
Delight your taste buds with these irresistible Eggplant Aubergine and Feta Rolls, the perfect blend of Mediterranean flavors and a wholesome appetizer or light meal. Featuring tender, oven-roasted eggplant slices wrapped around a creamy, herbaceous filling of feta, cream cheese, fresh parsley, mint, and a zingy hint of garlic and lemon juice, these rolls are as easy to prepare as they are to enjoy. With only 20 minutes of prep time, they’re ideal for serving warm, chilled, or at room temperature, making them a versatile addition to any table. Whether you pair them with crusty bread or a refreshing salad, these vegetarian-friendly eggplant rolls promise to steal the spotlight with their savory, tangy flavor profile and melt-in-your-mouth texture.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons olive oil
- 200 grams feta cheese
- 50 grams cream cheese
- 3 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 1 clove garlic
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Slice the eggplants lengthwise into thin slices (about 1/4 inch thick). Discard the ends.
Brush both sides of the eggplant slices with olive oil and sprinkle with a pinch of salt.
Lay the eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the slices are tender and pliable but not falling apart. Remove from the oven and let them cool slightly.
While the eggplant is baking, prepare the filling: In a mixing bowl, combine the crumbled feta cheese, cream cheese, finely chopped parsley, mint, grated garlic, lemon juice, salt, and black pepper. Mix until smooth and creamy.
Take a cooked eggplant slice and place about 1 heaped teaspoon of the filling at one end of the slice. Gently roll up the slice, starting from the filled end, to create a small roll. Repeat with the remaining eggplant slices and filling.
Arrange the eggplant rolls on a serving plate. If desired, drizzle with a little extra olive oil or garnish with additional parsley or mint before serving.
Serve warm, at room temperature, or chilled. These rolls pair beautifully with fresh bread or a light salad.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 4827 mg | 210% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 37.7 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1244 mg | 96% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2790 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
