These grilled eggplant roll-ups are proof that something simple can be both elegant and delicious! 😍 They make the perfect appetizer, look beautiful on any table, and are surprisingly easy to make. And if there’s one thing I have a weakness for, it’s finger foods! Little bites that are full of flavor and look this pretty are always a favorite of mine.
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 ounces of cream cheese and 2 tablespoons of labneh, but I needed more, so I added equal parts of each. Mix well, then add 5–6 roughly chopped walnuts, 1 clove of garlic, sumac, salt, and pepper. Mix everything together until creamy, then transfer the filling to 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.
- Spread each eggplant slice on a working surface. Pipe in the filling on one end (don’t over fill ) and roll in a cigar shape.
- Once rolled up, arrange on a platter. Top with pomegranate seeds, fresh cilantro leaves and drizzle with pomegranate molasses. Enjoy!