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Welcome! This delightful recipe features tender eggplant sautéed with sweet cherry tomatoes, garlic, and tomato paste, then wrapped in crisp, golden phyllo pastry and baked to perfection. The filling is finished with a savory blend of Leerdammer and Grana Padano cheeses for depth and creaminess, and a sprinkle of parsley adds freshness to every bite. These crispy eggplant rolls are perfect as an appetizer, light lunch, or elegant vegetarian dinner. Easy to make yet restaurant-worthy in flavor and presentation, this dish is sure to impress!
Preparation, Cook, and Total Time
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4–6 rolls
Cuisine: Mediterranean/Italian-inspired
Ingredients (in Cups and Grams)
Eggplant – 1 medium (approx. 250 g), diced or finely chopped
Salt – ½ teaspoon (for draining)
Cherry tomatoes – 15, halved or quartered
Garlic – 1 clove, minced
Tomato paste – 1 tablespoon
Black pepper – ¼ teaspoon
Leerdammer cheese – 4 slices or 80 g, chopped
Grana Padano or Parmesan – 2 tablespoons (20 g), grated
Fresh parsley – 2 tablespoons, chopped
Vegetable oil – 1 tablespoon (plus more for brushing)
Phyllo pastry – 1 sheet (or cut into sections depending on roll size)
Directions
Step 1: Prepare the Eggplant
Dice or finely chop the eggplant. Place in a colander, sprinkle with salt, and let it drain for 10–15 minutes. This removes excess moisture and bitterness.
After draining, pat the eggplant dry with paper towels.
Step 2: Cook the Filling
In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
Add the eggplant and sauté for 2–3 minutes until it starts to soften.
Add the halved cherry tomatoes and cook until they begin to break down, about 3 minutes.
Add the minced garlic and tomato paste. Stir well to coat the vegetables.
Season with salt and pepper to taste. Continue cooking until the mixture is thick and fragrant, about 2–3 minutes.
Remove from heat. Stir in the chopped Leerdammer cheese, grated Grana Padano, and chopped parsley. Set aside to cool slightly.
Step 3: Assemble the Phyllo Rolls
Preheat oven to 180°C (360°F).
Carefully lay out 1 sheet of phyllo pastry on a clean surface. Brush lightly with vegetable oil.
Place a portion of the cooled eggplant mixture near one end of the pastry sheet.
Fold in the sides and roll up tightly to form a log or cigar shape.
Repeat with remaining filling and pastry.
Step 4: Bake
Place the rolls on a parchment-lined baking tray.
Lightly brush the tops with a bit more oil for crispiness.
Bake in the preheated oven for 15 minutes, or until golden and crisp.
Step 5: Serve
Remove from oven, let cool slightly, and serve warm.
Garnish with extra parsley or grated cheese if desired.
Serving Suggestions
Serve with a side of marinara or garlic yogurt dip.
Pair with a fresh green salad and lemon vinaigrette.
Enjoy as a vegetarian main course or as elegant appetizers for guests.
Cooking Tips
Be gentle with phyllo pastry—it dries quickly, so keep unused sheets covered with a damp towel.
Don’t overfill the rolls to prevent tearing or leaking.
Make the filling ahead of time and store in the fridge for quick assembly.
Nutritional Benefits
Eggplant: High in fiber and antioxidants like nasunin, which supports brain health.
Tomatoes: Rich in vitamin C and lycopene, a powerful antioxidant.
Parsley: Contains vitamin K and iron, adding freshness and nutrients.
Cheese: Provides calcium, protein, and satisfying creaminess.
Dietary Information
Vegetarian-friendly
Contains gluten and dairy
Can be made gluten-free using GF pastry alternatives
Nutritional Facts (per roll, approx. based on 6 rolls)
Calories: 160 kcal
Protein: 6 g
Carbohydrates: 14 g
Fat: 9 g
Fiber: 2 g
Sodium: 220 mg
Storage
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