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🍽️ Eggplant Rolls with Herb Cream Cheese

580 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Cut off the hard ends on both sides of the eggplants.
  3. 3. Slice the eggplants lengthwise into thick slices.
  4. 4. Set aside the first and last slice, as you will need them for something else.
  5. 5. Generously salt the remaining eggplant slices on both sides.
  6. 6. Let the salted slices sit for about 10 minutes to draw out excess water.
  7. 7. Wash the sage and basil leaves under running water.
  8. 8. Shake the herbs dry.
  9. 9. Pluck the leaves off the stems.
  10. 10. Finely chop the herbs.
  11. 11. Mix the chopped herbs with 4 tablespoons of olive oil.
  12. 12. Season the herb mixture with salt and pepper to taste.
  13. 13. Pat the eggplant slices dry with a kitchen towel.
  14. 14. Brush the eggplant slices with the remaining olive oil.
  15. 15. Grill the eggplant slices for 4 to 5 minutes on the first side.
  16. 16. Turn the slices and grill them for another 4 to 5 minutes on the other side.
  17. 17. Remove the grilled slices from the grill.
  18. 18. Brush the warm slices with the herb oil mixture.
  19. 19. Spread cream cheese onto the brushed slices.
  20. 20. Roll up the eggplant slices tightly.
  21. 21. Place the finished rolls on a mixed salad.

Nutrition per serving