Aubergine rolls stuffed with white cheese

Aubergine rolls stuffed with white cheese

Yaprakes de berenjena

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This dish is very good served as a light lunch, perhaps with a little tomato sauce or salad on the side. It consists of slices of roasted aubergine, topped with a mixture of a fresh white cheese called beyaz peynir and eggs, then rolled up and baked in the oven.

Ingredients

Quantity Ingredient
2-3 large aubergines, about 900g
olive oil, for brushing
225g feta or beyaz peynir (turkish white cheese), mashed with a fork
1 egg, plus 1 egg yolk, lightly beaten together
salt
freshly ground black pepper
flat-leaf parsley, to serve

Method

  1. Trim the ends o€ff the aubergines, then cut lengthwise into slices about 5mm thick. Spread out the slices on a well-oiled baking tray and brush lightly with oil. Roast under a hot grill until the slices are golden on both sides.
  2. Mix the feta and beaten egg in a bowl and season with salt and pepper. Spoon a little of this filling onto one end of each slice of aubergine, then roll up. Arrange the stu€ffed aubergine rolls in a single layer in a well-oiled shallow baking dish. Bake in a preheated 180°C oven for 15–20 minutes or until the cheese has melted. Serve hot, sprinkled with parsley.
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