Nice tapa or side dish, you can serve this both hot or cold. Personally I prefer it slightly warm.  Smooth softly grilled eggplant filled with a nice herbal cheese.

20 minutes
Easy
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 eggplant
  • 200 gr cream cheese
  • 1 clove of garlic
  • fresh herbs like parsley, basil & chives
  • powdered paprika

How to prepare it:

Pre-heat your oven to 180 degrees.

Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove and set it aside so that the garlic can really get into the olive oil. I always take out the middle part of the garlic (the root) since your body cannot process it, what leads to some of the smell the next day.

Now cut the eggplant into very thin slices (I use the mandolin for this) and use a bit of the garlic oil to grease them.  Sprinkle some salt and pepper on top and put the eggplant in the grill for 10 minutes or fry them in a grill pan.

Chop the herbs and squeeze out the lemon juice. Put the herbs, the cream cheese, the powdered paprika and the second half of the squeezed garlic into a bowl. Stir well. Add some salt, pepper and the lemon juice and stir well.

Put a small pan on the stove. Add the pine nuts, bake them for a couple of minutes but do not let them turn brown.

Put the eggplants on a plate. Add a tablespoon of herbal cheese. Sprinkle some pine nuts on top. Role the eggplant. Put the rolls in an oven dish and heat them for about 10 minutes.