Eggplant Roll Ups with Basil & Feta

Eggplant Roll Ups with Basil & Feta

Inspired by Mediterranean flavours, these roll ups are incredibly tasty and can be served as an appetiser or made as a main with a rich tomato based sauce. It boasts all the elements of decadence with it’s creaminess and nuttiness. The combination of basil, garlic, and Parmesan creates a symphony of flavours that dance on the palate, transporting you to the sun-drenched coast of the Mediterranean with each delightful bite.

The creamy, nutty notes complement the boldness of the basil and the savoury depth of the garlic, while the richness of Parmesan adds a touch of umami that ties the dish together harmoniously. Whether enjoyed as a stand-alone appetiser or as the centerpiece of a meal accompanied by a luscious tomato pasta sauce, these roll ups are sure to tease the taste buds and leave everyone craving more.

Love entertaining? Do yourself and your guests a favour & take your next social gathering to next level with these eggplant roll ups. Full of flavour and very versatile. You can combine whatever flavours you enjoy. These are fresh, simple and delicious and are sure to have your guests coming back for seconds. 

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Eggplant Roll ups with Basil & Feta

(Serves 12 Prep 30 mins)

You Will Need:

1. Medium sized eggplant: Fresh eggplants serve as the base for the dish, providing a hearty and nutritious foundation. Try to use uniform width eggplant so as to keep your slices looking the same. If your eggplant are too big, it will be difficult to slice in your mandolin.
2. Spray olive oil: This convenient cooking spray evenly coats the sliced eggplant, ensuring they achieve a crispy texture when roasted or grill without sticking to the pan or burning. Olive oil adds a subtle richness and enhances the flavour of the eggplant.
3. For the Filling:
   • Fresh basil: Fresh basil leaves add a burst of aromatic flavour to the filling, imparting a sweet and slightly peppery essence. Be generous!
   • Olive oil: High-quality extra virgin olive oil serves as the primary fat component in the filling, contributing richness and depth of flavour to the dish.
   • Parmesan cheese: This nutty and savoury cheese adds a delicious creaminess to the filling, and imparting a rich umami flavour.
   • Fresh Garlic Cloves: These cloves of garlic provide a pungent and aromatic element to the filling, infusing it with a robust garlic flavour. The more the better, I say.
   • Salt: A small amount of salt enhances the flavours of the other ingredients, balancing the sweetness of the basil and richness of the cheese. Be mindful that the Parmesan is salty in itself but adjust to your taste.
   • Toasted pine nuts: Pine nuts add an amazing textural contrast to the filling, as well as a nutty flavour that complements the other ingredients. Toasted enhances the umami flavour.
   • Greek feta: This creamy and tangy cheese adds a bold flavour to the filling, contrasting with the sweetness of the basil and the richness of the Parmesan. Its crumbly texture adds interest to each bite of the dish. Again, feta is salty so you might want to ease up on additional salt, however, if you are used to salty food, feel free to add.

Instructions:

1. Begin by dry roasting the pine nuts in a small pan over medium heat, tossing them occasionally until they are lightly golden and fragrant. This process enhances their nutty flavor and adds a delightful crunch to the filling. Once roasted, set the pine nuts aside to cool slightly.
2. Meanwhile, prepare the basil mixture by picking the leaves off the fresh basil and placing them in the bowl of a food processor. Add the olive oil, peeled garlic cloves, and the toasted pine nuts, ensuring all ingredients are ready for processing.
3. Process the basil mixture in the food processor until it reaches a grainy consistency, ensuring that the garlic, pine nuts, and basil are finely chopped and well combined. Taste the mixture and adjust the seasoning by adding salt as needed, ensuring the flavours are balanced.
4. Lastly, add the cubed Parmesan cheese to the food processor and pulse until it is incorporated into the mixture, adding a creamy and savoury element to the filling.
5. Prepare the eggplant by cutting off the tops and discarding them. Using a mandolin slicer, if available, thinly slice the eggplant lengthways to ensure uniformity in thickness.
6. Heat a pan over medium-high heat and spray it with olive oil. Working in batches, add two slices of eggplant at a time to the pan, browning them slightly on both sides. It’s essential not to burn the eggplant; the goal is to soften it slightly and achieve a golden colour.
7. Once cooked, remove the eggplant slices from the pan and place them on a plate lined with paper towels to absorb any excess oil. Repeat the cooking process with the remaining eggplant slices until they are all cooked.
8. To assemble the rolls, take one length of eggplant at a time and spoon approximately 2 teaspoons of the basil mixture across one end. Carefully roll up the eggplant, ensuring the filling is evenly distributed.
9. Garnish the rolled eggplant with finely chopped basil or flat-leaf parsley for a fresh and vibrant finish or top with toasted pine nuts- or both!
10. Serve the stuffed eggplant rolls immediately. This dish makes for a delicious appetiser or a light meal option.
11. Enjoy!

Helpful Tips

• *You can slice the eggplant by hand but it is difficult to cut them evenly given the length.

• A mandolin is so much easier and creates consistent slices.

• There are many brands of mandolin out there, I use an Avanti mandolin which I love.

• You want your slices about 3 mm.

• * There is no need to pre salt the eggplant to draw out moisture when the eggplant is sliced thinly.

• * You don’t need a lot of salt as the Parmesan and the feta have ample but if you are accustomed to salty then add to your taste.

• I am a fan of garlic infused olive oil but use whatever oil you like.

• If you don’t like eggplant feel free to substitute with zucchini.

• If you are short on time, you can prepare eggplant night before.

• You can substitute feta for cream cheese.

• For a vegan option you could swap out the cheese.

• You can make the rolls thicker/fuller but then you may need some acidity to cut through the richness of the filling so a tomato based pasta sauce might be a good option to serve in a small dish underneath the eggplant roll or used as a dipping sauce.

Eggplant Roll Ups with Basil & Feta

Recipe

(Serves 12 Prep 30)

Ingredients

• 2 Medium eggplant thinly sliced lengthways*
• Spray olive oil
• For the Filling
• Large bunch of basil
• ⅓ Cup olive oil*
• 100g Parmesan cheese cut into cubes
• 4 Cloves garlic peeled
• Pinch of salt *
• ⅓ Cup toasted pine nuts + extra to garnish
• 200g Greek feta

Method

1. Dry roast pine nuts in a small pan, tossing in the pan a few times until lightly golden
2. Set aside to cool slightly
3. Pick the leaves off the basil and put them in the bowl of a food processor
4. Add the oil, garlic cloves, toasted pine nuts & cubed Parmesan
5. Process until grainy consistency
6. Taste and add salt as needed *
7. Lastly add the feta to the food processor and pulse until combined
8. Cut the tops off the eggplant & discard
9. Use a mandolin if you have one to thinly slice the eggplant lengthways*
10. Heat a pan on med high and spray with oil
11. Add 2 slices of eggplant at a time and brown slightly both sides
12. Try not to burn eggplant, you just want it softened to roll and a golden colour
13. Remove the eggplant & place on a plate lined with a paper towel
14. Continue to cook the rest of the slices
15. Take 1 length of eggplant at a time and spoon 2 tsp basil mixture across one end & roll
16. See photo below
17. Repeat the process with the other pieces of eggplant
18. Garnish with finely chopped basil or flat leaf parsley or toasted pine nuts
19. Serve & enjoy!!

Wine Pairing Suggestions:

Sauvignon Blanc: As the Eggplant rolls have a creamy herbaceous profile, a Sauvignon Blanc may be a good choice. Its crisp acidity can cut through the richness of the dish. Australia & NZ both have some of the best wines in the world.

Pinot Noir: For vegetarian eggplant rolls or those with a tomato-based sauce, a light to medium-bodied Pinot Noir can be a versatile choice. It complements the earthiness of the eggplant without overpowering the flavours.

Spotlight

Eggplant

Eggplant is full of Antioxidants and essential nutrients that promote overall health and well-being. Incorporating eggplant into your diet can provide a variety of benefits, such as reducing the risk of Heart Disease and supporting cardiovascular health. Additionally, the presence of antioxidants in eggplant may contribute to its potential cancer-fighting properties, making it a valuable addition to a balanced diet.

Furthermore, the nutritional profile of eggplant suggests potential benefits for weight loss and blood sugar control. The fiber content in eggplant may aid in promoting a feeling of fullness, which can support weight management goals. Moreover, the natural compounds found in eggplant could potentially assist in regulating blood sugar levels, offering a potential advantage for individuals seeking to maintain healthy blood glucose levels.

It is also worth noting that eggplant can be a versatile ingredient in plant-based diets, as it can be used as a satisfying and flavourful substitute for traditional meat-based options. In fact, when prepared in a certain way, it can even be transformed into a delicious vegan crispy bacon alternative, offering a creative and nutritious twist to various culinary creations. Integrating eggplant into a balanced and diverse diet can open up a world of culinary possibilities while contributing to overall health and wellness.

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