Eggplant rollups
September 20, 2010 • Category: Main Dish
A couple of weeks ago, I attended a book signing event for a childhood friend. I met a charming and friendly lady there and we exchanged phone numbers. A week later, I was invited to her house for dinner and we were served a feast, one dish after another was laid out on the sideboard buffet.
This eggplant dish was among the dishes served that night and almost everyone there requested the recipe.
The fragrance of basil wafts through the air as you lay it on the table and the flesh of the eggplants is soft and silky.
I made it that same week.
INGREDIENTS:
- 2 or 3 large eggplants
- milk, as needed (about one pint with a couple teaspoons of milk)
- 8 ounces of Feta cheese or goat cheese
- 4 ounces of cream cheese
- one bunch of fresh basil
- 1 onion, one or two egg whites (optional)
- 3 large tomatoes
- olive oil, salt, pepper, as needed
METHOD:
- Peel the eggplant and cut in thin slices.
- Soak in salted milk for one hour then drain.
- Fry the eggplant slices in some olive oil. Drain on paper towels. Set aside.
- Mix the feta cheese and cream cheese with some chopped up fresh basil. Add the egg whites and a handful of chopped onion, previously sauteed in butter till soft (optional).
- Slice the tomatoes and line the bottom of the dish with them; take each eggplant slice and place a tablespoon of the cheese mixture on the eggplant; roll it up (secure with a toothpick if needed).
- Bake in a 350F oven for about 30 minutes. Serve with some chopped basil sprinkled on top.
Comments
42 Comments • Comments Feed
peter says:
I love making these and switching up the filling…could be vegetarian or…could be meat – keep them guessing!
On September 20, 2010 at 1:06 pm
Rosa says:
A great recipe! Those roll ups must be very enjoyable.
Cheers,
Rosa
On September 20, 2010 at 1:09 pm
SE says:
This is looking so tempting ..Eggplant is one of my most favorites…love it !
On September 20, 2010 at 1:15 pm
Rachel K says:
Wow! These sound delicious. A quick question for you though . . . I have salted aubergines (eggplant) before, but have never soaked in milk. Do you need to rinse off before frying?
On September 20, 2010 at 1:24 pm
Anna says:
Do you mix the feta with the cream cheese?
On September 20, 2010 at 1:36 pm
Joumana says:
Anna: yes, the feta and cream cheese get mixed up (or goat cheese) along with some basil, egg whites and onion (if you wish).
Rachel: I would wipe them dry with a paper towel and not rinse them, but then I am particularly lazy.
On September 20, 2010 at 2:06 pm
Ivy says:
These sound superb Joumana. Never tried mixing feta with cream cheese.
On September 20, 2010 at 2:11 pm
Anita says:
Love rolling eggplants, the sky is the limit for a filling. These look amazing
On September 20, 2010 at 2:19 pm
FOODESSA says:
Joumana…serve this with some crusty, crunchy, flavourful bread…and I’ll call this the perfect meal ;o) Love eggplant.
Flavourful wishes,
Claudia
On September 20, 2010 at 2:20 pm
Eva says:
I prepare the same but for the filling I put cream cheese, walnut and garlic .
On September 20, 2010 at 3:03 pm
Rachana says:
Those roll ups must be so delicious. I love eggplants!
On September 20, 2010 at 3:14 pm
Karen says:
O these look so yummy!! I love eggplants… Just started following your blog, and it’s awesome– keep it up!
On September 20, 2010 at 4:07 pm
Faith says:
What a delicious, cheesy filling! They sound delicious, Joumana.
On September 20, 2010 at 5:59 pm
Katie@Cozydelicious says:
I love that you describe the eggplant as silky! Amazing! These look great.
On September 20, 2010 at 6:34 pm
Eve@CheapEthnicEatz says:
Oh that looks very good. I personally would add a bit more tomatoes…not an eggplant fan without enough tomatoes…but a great dish
On September 20, 2010 at 9:15 pm
SYLVIA says:
This looks irresistibly good, and destined to become my new favorite meal Joumana. I like how you give the eggplants a milk bath and fry them, the cheese makes it so creamy and lushes, and coats your mouth when you’re eating it. I love eggplants and there deep rich purple pigment. nature put this color to protect our cells and DNA, this feeds not only my stomach but my soul.
On September 20, 2010 at 10:40 pm
Joanne T Ferguson says:
G’day and thanks for this and never thought to soak eggplant in milk (as I presume this must take out some of the bittnerness too?) I have always salted both sides of the slices for an hour too
Thanks for inspiring me to try this healthy and simply dish!
Cheers!
On September 20, 2010 at 10:45 pm
Sushma Mallya says:
quiet an interesting way to use eggplants but i just loved this one too…very yummy roll ups
On September 21, 2010 at 12:02 am
Azita says:
I love eggplant and anything that has eggplant in it! These rollups must taste amazing!
On September 21, 2010 at 12:17 am
Shaheen {The Purple says:
These eggplant rolls look soooo yum. I wish I could reach into the screen and grab just one roll.
On September 21, 2010 at 1:35 am
Hélène (Cannes) says:
J’ai des aubergines plein le réfrigérateur … La feta, j’en ramènerai ce soir et me voilà prête à préparer ces délicieux rouleaux …
Bisous
Hélène
On September 21, 2010 at 2:17 am
Conor @ HoldtheBeef says:
As I correct to assume it’s “milk, as needed (about one pint with a couple teaspoons of SALT)”?
What a fantastic dish, I’m not surprised everyone wanted the recipe. I’m certainly saving it myself!
On September 21, 2010 at 2:23 am
Katerina says:
From the photos I can smell the aroma of these eggplants.
On September 21, 2010 at 2:50 am
peanutts says:
wow, thats a lovely way to serve eggplants :),
On September 21, 2010 at 3:14 am
marisa says:
J imagine une superbe recette !! MERCI………
On September 21, 2010 at 3:43 am
Cherine says:
Loved the recipe. These rollups must taste really good!
On September 21, 2010 at 5:06 am
Anna says:
Hi! thanks for visiting the new blogsite. It’s always a pleasure to hear from you.You give me always good ideas with your recipes.
I love eggplants cooked in every different way, on pasta, on pizza, grilled, fried, with meat. So thanks for this recipe, I have bookmarked it and trying it soon.
On September 21, 2010 at 5:13 am
Barbara says:
Now this is indeed divine! I LOVE eggplant and I can do this…
How lucky for you to have met this woman. I’m hoping to hear more about her recipes!
On September 21, 2010 at 6:00 am
Koek! says:
Gorgeous recipe… I really have indecent feelings about aubergine! Never heard of putting them in salted MILK before though. I must try this.
Robyn x
On September 21, 2010 at 6:02 am
mylittleexpatkitchen says:
Amazing recipe. I love eggplant and once you fill them with something as yummy as feta, cream cheese and all kinds of herbs then it’s possibly the best treat!
Love that first photo Joumana!
Magda
On September 21, 2010 at 7:56 am
T.W. Barritt says:
I’ve been overrun with eggplants from the farm this summer. Assuming a few more come in, I’m going to give this a try. It’s such a nice alternative from the usual eggplant smothered in tomato sauce and cheese, and really highlights their beauty.
On September 21, 2010 at 9:07 am
Sarah says:
I am so glad I discoverd your blog!! All my favourfite foods and tonights Eggplant recipe looks very tempting. I have once tried a cold version of the feta fillng, from a Nigella Lawson recipe but this one looks even better.
On September 21, 2010 at 12:04 pm
Grapefruit says:
Ooh, I love eggplant, and these look especially delicious. Too bad I don’t have any eggplant on hand right now to try these right away!
On September 21, 2010 at 12:46 pm
Pamela says:
Great! never heard of soaking the eggplants in milk, this must make them even tender. Can’t wait to try this recipe!! thanks soooo much
On September 21, 2010 at 2:13 pm
Mimi says:
I love eggplant! This looks like a very tasty recipe.
Mimi
On September 21, 2010 at 8:40 pm
Rajani says:
love eggplants any which way, but sliced and fried in olive oil, dream come true… the stuffing is delish.
On September 22, 2010 at 1:37 pm
A Canadian Foodie says:
These are the recipes I love… the ones everyone wants after eating it – and you made it yourself the same week. As a teacher, students tend to want to give you gifts for special occasions. I have always told them they HAD to do that… but that it was to be their FAVOURITE FAMILY RECIPE…. the one everyone always asks for. And, I have received so many treasures that way. No little one is upset because they couldn’t afford a gift for the teacher… and if they choose not to bring one – oh well. Most do.. and I have been bless with remembering so many of my former students as I prepare the recipes they have shared with me for my family.
🙂
Valerie
On September 24, 2010 at 2:48 pm
Joanne T says:
G’day! Just as a follow up, I made these today and I too had never soaked eggplant before, but I will from now on; as I previously have had a bad run re the salting method….this was a bit of time for me to do (as is the first time I made. I used a mandolin and may have sliced them a bit thin, so next time will go up a number. Based on the long slice of eggplant, could only fit a teaspoon, not a tablespoon and drizzled the final product with some olive oil……YUM, YUM, YUM, TRUE!
Thank you for inspiring me to do!
Is a very healthy recipe and you can use as little or more oil….depends on ME!
Thank you!
On September 25, 2010 at 3:59 am
Heni says:
I havez aubergine in the fridge right now thinking and thinking what to do with it ;.. now I know:!
On September 28, 2010 at 3:28 pm
OysterCulture says:
Oh my gosh, this dish looks exceptional. What a feast indeed if this was only a portion of what was offered. I cannot wait to give it a try.
On October 2, 2010 at 11:12 am
[ec_vancouver] || js says:
I have a couple of eggplants in the fridge waiting to be cooked: this looks fabulous!
On October 6, 2010 at 8:25 pm
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On May 11, 2018 at 1:48 am