Can I substitute the brined cheese with another cheese?

Yes, feta, mozzarella, or cream cheese work well, though the flavor and texture will change. Brined cheese gives a salty kick that pairs perfectly with eggplant.

How to remove bitterness from eggplants?

Sprinkle the sliced eggplants with salt and leave for 15 minutes, then rinse with cold water and pat dry. This draws out excess moisture and bitterness.

Can I make these rolls without mayonnaise?

Yes, replace mayonnaise with 20% sour cream or Greek yogurt — the taste becomes lighter and tangier, with fewer calories.

Why do my eggplants tear when rolling?

They may have been overcooked or sliced too thin. Keep an eye on frying time and aim for ¼-inch thickness. Roll them while warm, not hot.

Eggplant rolls with cheese filling

Name: Eggplant rolls with cheese filling
Total time: 15 min
Yield: 1 порция
Cuisine: International
Ingredients: Eggplant — 400 g; Brynza Cheese — 200 g; Garlic — 60 g; Fresh herbs (assorted) — 20 g; Mayonnaise — 40 g; Vegetable oil — 60 g

30min

780g

Nutrition per 100g

291

These eggplant rolls with cheese filling are a true hit for vegetable appetizer lovers. Tender, slightly crispy eggplants, pan-fried to golden perfection, perfectly complemented by a zesty filling of feta, garlic, and fresh herbs. The dish is aromatic, satisfying, and looks incredibly appetizing. A great choice for a festive table or a light dinner.

Fats & OilsNew YearAt the TableSnackAppetizers

WHAT YOU WILL NEED

From ingredients

6 products

Base

Eggplant400 g

Filling

Brynza Cheese200 g

Garlic60 g

Fresh herbs (assorted)20 g

Mayonnaise40 g

For frying

Vegetable oil60 g

SIMPLE PROCESS

Step by step recipe

For perfect rolls, slice the eggplants lengthwise into thin strips (no thicker than ¼ inch) and fry until golden without drying them out. The feta filling with garlic and herbs should be smooth and spreadable. Roll the eggplants while they're still warm — they become more pliable. Follow these steps for a stunning appetizer.

Step 1

Prep the Eggplants

Wash and dry the eggplants. Slice lengthwise into ¼-inch thick strips. If desired, sprinkle with salt and let sit for 15 minutes, then rinse and pat dry.

Step 2

Make the Filling

Grate or mash the cheese. Mince the garlic and finely chop the herbs. In a bowl, mix the cheese, garlic, herbs, and mayonnaise until smooth.

Step 3

Fry the Eggplants

Heat vegetable oil in a skillet over medium heat. Fry the eggplant slices on both sides until golden (2–3 minutes per side). Drain on paper towels.

Step 4

Assemble the Rolls

Place 1–2 teaspoons of filling on the wide end of each warm eggplant slice, spread evenly. Roll tightly into a log.

Step 5

Serve

Arrange the rolls on a plate, garnish with fresh herbs. Serve warm or at room temperature.

CHEF'S TIP

Choose Young Eggplants

Young eggplants with thin skin and small seeds work best. They are not bitter and have a more tender texture. For older ones, peel and sprinkle with salt for 15 minutes, then rinse and pat dry.

Slice Eggplants Evenly

Cut into ¼-inch thick slices for even cooking and easy rolling. Too thin slices may tear, while thick ones may stay raw inside.

Don't Overcook the Eggplants

Fry over medium heat for 2–3 minutes per side until golden. Overcooked eggplants become tough and difficult to roll. Place on paper towels to absorb excess oil.

Let the Filling Rest

Mix the feta with garlic, mayonnaise, and herbs 10–15 minutes before assembling — this allows the flavors to blend.

SUBSTITUTIONS

Add your taste

With Feta Instead of Brined Cheese Replace the brined cheese with feta — it's creamier and softer, making the filling smoother.
Add Walnuts for Crunch Add 30g of chopped walnuts to the filling for a pleasant crunch and nutty flavor.
With Sun-Dried Tomatoes and Basil Instead of herbs, add finely chopped sun-dried tomatoes and fresh basil for a Mediterranean twist.
Bake in the Oven Instead of Frying To reduce calories, bake the eggplant slices at 200°C (400°F) for 15–20 minutes, brushed with oil. The rolls will be less greasy.

HOW TO STORE

How to Store Eggplant Rolls

Store the finished rolls in an airtight container in the fridge for up to 2 days. Let them sit at room temperature for 10 minutes before serving. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freezing is not recommended — the texture of eggplant and filling will degrade.

GOOD TO KNOW