Eggplant rolls with cream cheese

The filling here is from cottage cheese, grated cheese, nuts and herbs.
How to cook Eggplant rolls with cream cheese
Step 1

Cut the eggplant lengthwise along the entire length. Heat oil in a frying pan, fry eggplant until golden brown. Lay out on a paper towel.
Step 2

For the filling, combine cottage cheese, grated cheese, crushed garlic, herbs, nuts. Salt, pepper. Add paprika.
Step 3

Put the filling on the eggplant slices and roll into rolls. Enjoy your meal!
Eggplant rolls with cream cheese - FAQ About Ingredients, Baking Time and Storage
Yes! Cream cheese, ricotta, or goat cheese work well as substitutes for cottage cheese in this recipe.
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
Absolutely! Substitute the cottage cheese with a plant-based cream cheese and use nutritional yeast instead of grated cheese.
Lightly salt the slices before frying to draw out excess moisture, then pat them dry with a paper towel.
Walnuts, almonds, or pine nuts add great texture and flavor, but feel free to use your favorite or omit them if needed.
Assemble the rolls a few hours before serving and keep them refrigerated. Bring to room temperature or lightly reheat before serving.
Yes! Freeze them in a single layer before wrapping tightly. Thaw in the fridge and reheat in the oven for best texture.
Dill, parsley, basil, or cilantro add freshness, but use your preferred herbs for a personalized touch.
Yes! Brush the slices with oil and bake at 400°F (200°C) for 15-20 minutes until tender and lightly browned.
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