Eggplant Rolls with Cream Cheese
Appetizers • European
Description
A hearty and quick appetizer made from eggplants, inspired by a recipe from a popular American chef.
Ingredients
- Eggplants 1 piece
- Olive Oil 5 tablespoons
- Mustard Greens 2 teaspoons
- Lemon ½ piece
- Tomatoes 2 pieces
- Basil 0 oz
- Salt 0 oz
- Ground Almonds 5 oz
- Sugar a pinch
- Balsamic Vinegar 2 teaspoons
- Semi-soft cream cheese 5 oz
- Cilantro 0 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Slice the eggplant into 1 cm thick pieces and grill them in a skillet brushed with vegetable oil.
Step 2
Cut the tomatoes into quarters. Remove the watery core. Peel the skin off the tomato fillets.
Step 3
Generously spread cream cheese on the eggplants, roll them up, and place them in the tomato boats. Garnish with herbs.
Step 4
Sprinkle with chopped almonds, drizzle with vegetable oil, and pour over the sauce. To make the sauce, mix chopped almonds, mustard, reduced balsamic vinegar, lemon juice, and a pinch of sugar.
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