Aubergine rolls. Alfred Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd. Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters.

Made with aubergine slices, stuffed with cottage cheese, spinach, oregano, salt, tomato ketchup and baked to perfection, this snack recipe is quite delicious and feels like an explosion of flavours in your mouth. These aubergine rolls are delicious, easy to make and look beautiful on a serving platter. If you aren't a fan of goat's cheese, ricotta or feta would work well too.

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Alfred Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd. Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters.

Alright, don't linger, let's approach this aubergine rolls formula with 7 substances which are definitely easy to have, and we have to process them at the very least through 2 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients for Aubergine rolls:

Provide 2 - aubergines.
Need 100 g of cheddar cheese(or any cheese).
Provide 60 g of roast walnuts.
Need 1 of garlic clove.
Need 3-5 table spoon for mayonnaise.
You need - Salt.
Prepare - Pepper.

Almonds go beautifully with this dish, but any other nut would be welcome here, depending on what you have lying around at home! Our aubergine rolls can be served as a side to a meal or as a snack or canapé at a party. They are beautiful to look at and the indulgent sun-dried tomato cream cheese with the fresh bursts of the little pomegranate rubies is a winning combination … even if we say so ourselves! Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce.

Aubergine rolls making process:

Cut aubergines in long thin pieces and sprinkle with salts and leave for 10-15min for salt to take water out from aubergine. After rinse them with cold water and dry with kitchen towels! Fry them 2min on each side. Leave them to cool(can put in the fridge).
Meanwhile grate the cheese and mix with rest of the ingredients.and after take one teaspoon of mixture and spread on aubergine and roll it and you can have them strait away or leave in the fridge to cool👌enjoy😋🤗❤️.

Spoon the cheese mixture on each slice of the eggplant, and roll up like a jelly roll. Place the eggplant in the dish. Continue until all the eggplant is used. Panfry eggplant slices in olive oil, until golden brown on both sides. Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.

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