Eggplant Rolls with Puck Cream Cheese Spread

These eggplant rolls have a creamy cheese filling with the extra crunch of crushed walnuts and freshness of coriander.

  • DIFFICULTY Medium
  • COOKING TIME < 30 minutes
  • CUISINE Arabic
  • A RECIPE FROM PUCK

Ingredients

  • 1 PUCK White Cream Cheese Spread
  • 3 Eggplants, sliced lengthwise into thin slices
  • 2 Whole Tomatoes, diced
  • 1 Handful Coriander, chopped
  • 1 Handful Walnuts, roughly ground
  • Garlic, ground to taste
  • Olive Oil, to taste
  • 1 Pinch Salt
  • 1 Pinch Black Pepper

Instructions

Step

1
Preheat the oven to 180°C.

Step

2
Brush both sides of the eggplant slices with olive oil and place on a baking tray.

Step

3
Sprinkle salt and pepper and bake for about 8 minutes.

Step

4
Meanwhile, mix PUCK Cream Cheese Spread, walnuts and coriander together in a bowl.

Step

5
Place the mixture on one end of the eggplant slice, place a tomato slice on top, and roll forward, covering the mix with the eggplant slice.

Step

6
Place the eggplant rolls on a serving platter, and top with chopped walnuts and coriander.

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