These crispy eggplant rolls with a delicate cream cheese and garlic filling make an elegant hot appetizer for a family dinner or a casual gathering. The outside turns beautifully golden and fragrant, while the filling stays cool, creamy, and flecked with dill. They are simple to prepare, look polished on the plate, and tend to vanish almost as soon as they hit the table.
Ingredients
- Eggplants — 2 pcs. (about 600 g (1 lb 5 oz))
- Salt — 1 tsp for the eggplants + a pinch for the filling
- Cream cheese — 200 g (7 oz)
- Mayonnaise — 2 tbsp
- Garlic — 2 cloves
- Fresh dill — 15 g (1/2 oz)
- Black pepper — 1/4 tsp
- Lemon juice — 1 tsp (optional)
- Flour — 60 g (1/2 cup)
- Eggs — 2 pcs.
- Bread crumbs — 120 g (1 1/2 cups)
- Sweet paprika — 1 tsp (optional)
- Vegetable oil for frying — 250 ml (1 cup)
Step-by-Step Recipe
- Prepare the eggplants: slice them lengthwise into strips 4–5 mm thick. Sprinkle with 1 tsp salt and let stand for 15 minutes, then blot dry with paper towels.
- Soften the slices: lightly brush with oil and sear on a dry skillet for 1–2 minutes per side until pliable, or bake for 8–10 minutes at 200°C (392°F). Let cool.
- Make the filling: combine the cream cheese, mayonnaise, finely grated garlic, finely chopped dill, pepper, and lemon juice. Taste and adjust the salt if needed.
- Assemble: spread 1–1 1/2 tsp filling over a cooled eggplant slice and roll it up. Secure with a toothpick if necessary.
- Breading: prepare three bowls — flour; eggs beaten with a pinch of salt; and bread crumbs, optionally mixed with paprika. Coat the rolls in flour, then egg, then bread crumbs. For extra crunch, repeat the egg + bread crumb step.
- Fry: heat the oil to 170–175°C (338–347°F). Fry in batches for 2–3 minutes, until deeply golden. Transfer to a rack or paper towels.
- Serve: remove toothpicks, finish with more dill, and serve hot. They pair especially well with garlic yogurt sauce or a simple tomato dip.
Nutritional Value
| Indicator | Per Serving |
|---|---|
| Calories | 460 kcal |
| Protein | 12 g |
| Fat | 30 g |
| of which saturated | 7 g |
| Carbohydrates | 34 g |
| Fiber | 6 g |
| Sugars | 6 g |
| Sodium | 820 mg |
Serving and Storage
- Serve immediately after frying — that is when the crust is at its crispiest.
- If making ahead, assemble the rolls and refrigerate for 6–8 hours. Bread and fry just before serving.
- Reheat cooled rolls for 8–10 minutes in a 180°C (356°F) oven or 5–6 minutes in an air fryer to bring back the crunch.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- No frying: bake the breaded rolls at 200°C (392°F) for 15–18 minutes, turning once and misting with oil.
- Air fryer: 180°C (356°F), 8–10 minutes, until crisp and golden.
- Filling ideas: swap the cream cheese for ricotta, well-drained cottage cheese, feta, or a mozzarella-and-Parmesan blend.
- Gluten-free: use rice flour instead of wheat flour, and gluten-free bread crumbs or GF panko.
- For heat: add a pinch of chili flakes or smoked paprika to the bread crumbs.
- Slice thickness: 4–5 mm is ideal — thinner slices tear, thicker ones are harder to roll.
Frequently Asked Questions
Can I make these rolls entirely in the oven?
Yes. First soften the eggplant slices (8–10 minutes at 200°C (392°F)), fill and roll them, bread lightly, mist with oil, and bake at 200°C (392°F) for 15–18 minutes until golden.
What can I use instead of cream cheese in the filling?
Ricotta, well-blended cottage cheese, feta, or Adyghe cheese all work well. For a creamier texture, add 1–2 tsp mayonnaise or yogurt.
How do I keep them from getting greasy?
Fry at 170–175°C (338–347°F) in small batches and set them on a rack. An air fryer is a lighter option, but still gives a crisp finish.
Can I prepare them in advance?
Yes. Shape the rolls and refrigerate them for up to 8 hours. Bread and fry just before serving to keep the coating crisp.