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Store cooled rolls in the fridge in an airtight container for up to 3 days.
Reheat in the oven at 160°C (320°F) for 8–10 minutes to re-crisp.
Not ideal for freezing once baked, but filling can be frozen separately.
Why You’ll Love This Recipe
Crispy Outside, Creamy Inside: Perfect contrast of textures.
Elegant but Simple: Looks gourmet but uses everyday ingredients.
Customizable: Switch up the cheese, herbs, or add chopped olives or sun-dried tomatoes.
Impressive Starter or Light Meal: Great for parties, brunch, or dinner.
Recipe Conclusion
These Crispy Eggplant Rolls with Tomato, Garlic, and Cheese are the kind of dish that looks like you spent hours in the kitchen, but actually comes together quickly with fresh, flavorful ingredients. Whether served as a light dinner or a shareable appetizer, they’re a beautiful blend of Mediterranean comfort and modern flair.
Frequently Asked Questions (FAQs)
Can I use zucchini instead of eggplant?
Yes! Just be sure to drain the zucchini as well since it holds a lot of moisture.
What cheese can I substitute for Leerdammer?
Use Emmental, gouda, or even mozzarella if Leerdammer isn’t available.
Can I use puff pastry instead of phyllo?
Yes, but baking time may increase and the result will be puffier and richer.
Can I make these ahead?
Yes! Assemble and refrigerate (unbaked) for a few hours, then bake fresh.
How do I keep phyllo from tearing?
Work quickly, and keep unused sheets covered with a damp cloth.
Can I freeze them?
You can freeze the unbaked rolls; bake from frozen with a few extra minutes.
Do I need to peel the eggplant?
Not necessary, but you can if you prefer a smoother filling.
Can I add protein like chicken or tuna?
Sure! Add cooked, shredded chicken or canned tuna to the filling.
What dip goes well with this?
Garlic yogurt, tzatziki, or tomato basil dip all work beautifully.
Are these kid-friendly?
Yes—use mild cheese and skip the parsley if needed for picky eaters.
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