Haute Apps: Eggplant Rolls With Goat Cheese
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British-Iranian chef Sabrina Ghayour is an award-winning chef, writer and cookbook author famous for her London supper club and popular cooking shows. When it comes to Middle Eastern food from across the region, she's the authority. Pick up a copy of her vibrant, diverse and storied new collection of recipes and add a new favorite to your repertoire, like these flavor-packed eggplant rolls with goat cheese.
Haute Apps: Eggplant Rolls With Goat Cheese
Pick up a copy of Sabrina Ghayour's new cookbook and add a new favorite to your repertoire, like these flavor-packed eggplant rolls with goat cheese.
Prep Time
40
minutes
Cook Time
15
minutes
Servings
0
servings
Ingredients
- 3 large eggplants
- olive oil for brushing
- 10 1/2 ounces soft mild goat cheese
- 1 small bunch (about 1 ounce) fresh cilantro
- 1 1/2 cups walnuts
- 2 fat garlic cloves
- 1 heaping teaspoon ground fenugreek
- 1/2 teaspoon cayenne pepper
- Maldon sea flakes and freshly ground black pepper
- 1/2 cup Greek yogurt
- 6 tablespoons pomegranate molasses
- 1 cup pomegranate seeds
Directions
- Heat a grill pan over medium-high heat. Line a plate with a double layer of paper towels. Brush each slice of eggplant with olive oil on both sides. When the grill pan is hot, grill the eggplants until cooked through, about 6 minutes. Transfer to the paper towel–lined plate to drain excess oil. Leave to cool.
- Put the goat cheese in a bowl and add the cilantro and dill (reserving 1 teaspoon of each chopped herb for garnish). Add the walnuts, garlic, fenugreek, and cayenne pepper and season generously with salt and black pepper.
- Place 1 tablespoon of the goat cheese mixture on the wider end of each cooled eggplant slice. If you have filling left over, divide it among the slices equally. Roll up the eggplant slices around the filling and place the rolls on a tray or serving plate. At this point you can refrigerate the rolls so they set and hold their shapes—remove from the refrigerator 20 minutes before serving.
- Put the yogurt in a bowl and stir in just enough water to give the yogurt the consistency of light cream. Drizzle the yogurt generously over the rolls, followed by the pomegranate molasses. Scatter over the pomegranate seeds and reserved herbs to serve.