I have a weakness for food that looks inviting and tastes even better, which is why Eggplant Roll-Ups caught my attention. I like appetizers that feel generous and unfussy, with everyone helping themselves as they talk. Set it out, call everyone to the table, and enjoy it while the conversation is lively.
Ingredients
- 2 medium globe eggplants, thinly sliced
- 3 ounce cream cheese, room temperature
- 3 tbs. Labneh, heaping
- 5-6 whole walnuts, roughly chopped
- 1 clove garlic, minced
- Salt and black pepper to taste
- Sumac
- Avocado oil spray
- Pomegranate seeds
- Pomegranate molasses
- Fresh cilantro
Instructions
- Slice the eggplant thinly and cut the bottom to have a straight edge, sprinkle with salt and set aside for 20 minutes. To get rid of the excess moisture blot with a paper towel.
- In the meantime prepare the filling, I started with 2 ounce cream cheese + 2 tbs. Labneh then I needed more! So I added 1:1 mix well with 5-6 walnuts, 1 clove of garlic, sumac and salt and pepper. Place the filling in a pastry bag.
- Spray the eggplant slices with avocado oil on both sides ( you can also brush with vegetable oil) and grill on a griddle about 30 seconds on each side. Let cool.
- FILL ROLL AND ENJOY.