(eggplant) roll with it!
Summer, why aren’t you here yet?! We’re craving sunshine and lighter meals and rooftop parties with friends. But even if it’s still damp and chilly, we’re still going to whip up some summery snacks to enjoy with friends- even if we can’t go outside. So we’re trying out these delicious eggplant rolls stuffed with cheese and walnuts- simple, savory, and just filling enough. These rolls can become a main or side dish, or can be transformed into an hors d’oeuvre if you want to share with more friends. Check out the recipe from Feasts below!
Eggplant Rolls with Goat Cheese, Herbs & Walnuts
3 large eggplants, cut lengthwise into ¼-inch slices
olive oil, for brushing
10½ oz soft mild goat cheese
About 1 oz (1 small bunch) fresh cilantro, finely chopped
About 1 oz (1 small bunch) dill, finely chopped
1 ½ cups walnuts, finely chopped
2 fat garlic cloves, crushed
1 heaping teaspoon ground fenugreek
½ teaspoon cayenne pepper
Maldon sea salt flakes and freshly ground black pepper
½ cup Greek yogurt
6 tablespoons pomegranate molasses
1 cup pomegranate seeds
SERVES 4 – 6
Heat a grill pan over medium-high heat. Line a plate with a double layer of paper towels. Brush each slice of eggplant with olive oil on both sides. When the grill pan is hot, grill the eggplants until cooked through, about 6 minutes. Transfer to the paper towel–lined plate to drain excess oil. Leave to cool.
Put the goat cheese in a bowl and add the cilantro and dill (reserving 1 teaspoon of each chopped herb for garnish). Add the walnuts, garlic, fenugreek, and cayenne pepper and season generously with salt and black pepper.
Place 1 tablespoon of the goat cheese mixture on the wider end of each cooled eggplant slice. If you have filling left over, divide it among the slices equally. Roll up the eggplant slices around the filling and place the rolls on a tray or serving plate. At this point you can refrigerate the rolls so they set and hold their shapes—remove from the refrigerator 20 minutes before serving.
Put the yogurt in a bowl and stir in just enough water to give the yogurt the consistency of light cream. Drizzle the yogurt generously over the rolls, followed by the pomegranate molasses. Scatter over the pomegranate seeds and reserved herbs to serve.