Roll de Beringela is an eggplant roll with soft cheese, walnuts and cilantro. We use the famous Portuguese requeijão in this recipe – a fresh, not salted, ricotta-like cheese with a delicate flavour.
Ingredients for 3-4 servings:
- 1 medium eggplant
- 3-4 tablespoons extra virgin olive oil
- 100 gr Portuguese requeijão cheese (you can replace requeijão with ricotta)
- 1/2 cup walnuts for the filling + 1 tablespoon walnuts for the garnish
- 1 garlic clove
- 1/4 cup cilantro (fresh coriander)
- Black pepper to taste
- Salt to taste
Preparation instructions:
- Prepare the eggplant:
- Cut the eggplant lengthwise into thin slices, about 1/2 cm thick each.
- Sprinkle the slices with salt, and set aside for about 7-8 minutes.
- Make the filling:
- In a blender, mix requeijão cheese, garlic, walnuts and cilantro.
- Season to taste with salt and black pepper.
- Prepare the rolls:
- Dry the eggplant slices with kitchen paper, and grill for about 2-3 minutes until tender.
- Spread the filling on each eggplant slice, and roll tightly.
- Bake the rolls:
- Preheat the oven to 180°C.
- Place the eggplant rolls on a platter, and bake in the preheated oven for 5 minutes.
- Garnish and serve:
- Top the baked eggplant rolls with chopped walnuts and cilantro, and sprinkle with olive oil.
- The eggplant rolls are now ready to serve. Enjoy!
