Creamy blue cheese eggplant rolls recipe


  • 1 large eggplant
  • 1/4 cup olive oil
  • 1-2 tsp garlic salt
  • 1/2 cup blue cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1/4 cup fresh mint, chopped
  • 3 red capsicums, roasted, seeded and cut lengthways
  • 1 cup fresh rocket or baby spinach
  • 2 tbsp rocket pesto
  • Seasoning

Cooking Instructions

Cut the eggplant lengthways into four 2cm slices. Brush with olive oil and season with garlic salt.

Cook in a large frying pan on both sides for about 8 to 10 minutes in total until lightly coloured.

Transfer the eggplant slices to paper towels on baking sheets to cool – keep them in one layer.

In a bowl, mash together the blue cheese, ricotta and mint. Season.

To assemble, top the eggplant slice with a capsicum slice cut approximately the same length as the eggplant.

Spread 1 tbsp of the cheese and mint mixture on top.

Gently press rocket or spinach on top. Roll up and place on a serving platter.

Drizzle each roll with 1/2 tbsp pesto.

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