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Eggplant Rolls with Puck Cream Cheese Spread

Eggplant Rolls with Puck Cream Cheese Spread

Name: Eggplant Rolls with Puck Cream Cheese Spread
Total time: 30 min
Yield: 4 portions
Ingredients: 1 Puck® Cream cheese spread; 3 aubergines sliced lengthwise into thin slices; 2 Wholes tomatoes diced; 1 handful ground coriander chopped; 1 handful walnuts roughly ground; 1 garlic ground to taste; 1 olive oil to taste; 1 pinch salt; 1 pinch black pepper

30 min.

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

Instructions

- Preheat the oven to 180°C.
- Brush both sides of the eggplant slices with olive oil and place on a baking tray.
- Sprinkle salt and pepper and bake for about 8 minutes.
- Meanwhile, mix PUCK Cream Cheese Spread, walnuts and coriander together in a bowl.
- 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.
- Place the eggplant rolls on a serving platter, and top with chopped walnuts and coriander.

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