Recipe for: Eggplant rolls with goat cheese, mint, and grilled zucchini - photo 1
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Recipe for: Eggplant rolls with goat cheese, mint, and grilled zucchini

Spicy Appetizers Christmas Appetizers 60 min Medium 0 views ~24.11 PLN * - (0)
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Description

Delicate rolls made from slices of eggplant, filled with creamy goat cheese, fresh mint, and slices of grilled zucchini. The dish combines the smoky aroma of the vegetables with the creamy acidity of the goat cheese and a refreshing hint of mint — perfect as a light appetizer for a summer gathering or an elegant snack for a modern Christmas table. The rolls are visually striking (the contrast of purple eggplant, green zucchini, and mint leaves) and easy to eat; they pair well with sourdough bread, a salad of young beets, or a glass of light white wine. The preparation allows for the use of seasonal vegetables and homemade cheeses.

Ingredients Used

Ingredients (11)

Servings:
4
  • Eggplant 1.7 pcs (~600 g)
  • Zucchini 1.2 pcs (~300 g)
  • Goat cheese 150 g
  • Mint 15 g
  • Rapeseed oil 30 g
  • Garlic 2 clove (~10 g)
  • Lemon 0.4 pcs (~35 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 15 ml
  • Walnuts 30 g
💰 Estimated dish cost: ~24.11 PLN (6.03 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the vegetables

1

Wash the eggplant and zucchini under cool water. Cut off the ends. Slice the eggplant lengthwise into thin slices about 3-4 mm thick — it's best to use a large sharp knife or a mandoline set to a thick setting. Slice the zucchini lengthwise into slices 3-4 mm thick. The slices should be even so they have a similar grilling time.

Ingredients: Eggplant, Zucchini, Salt
Use a sharp knife or mandoline (warning: the mandoline is sharp — keep your fingers away from the blade). If the eggplant slices are very watery, you can lightly salt them and let them sit for 10 minutes, then dry with a paper towel to remove excess bitterness and moisture.
2

Preheat a grill pan or electric grill to medium-high heat (about 200°C on the grill). Brush the slices of eggplant and zucchini lightly with rapeseed oil using a brush or a little oil poured onto a plate and applied with a brush; do not drown in oil, it should be a thin layer.

Ingredients: Rapeseed oil, Eggplant, Zucchini
The best is a cast iron skillet or one with ridges, of a diameter suitable for the vegetables. Use a silicone brush or a paper towel soaked in oil to spread a thin layer. Too much oil will make the vegetables greasy.
3

Grill the slices on a heated pan for 2-3 minutes on each side, until clear dark stripes appear and the vegetable softens but does not fall apart. The eggplant may need an additional minute. After grilling, place the slices on a plate and let them cool slightly (2-3 minutes).

Ingredients: Eggplant, Zucchini
Turn the vegetables with a blunt spatula, do not pierce them with a fork (juice will leak out). If the slices stick, give them another 30-60 seconds — they should come off the surface on their own.

Filling

4

Crush the goat cheese in a bowl with a fork, add very finely chopped mint (leave a few leaves for decoration), the juice of half a lemon (about 15 ml), garlic pressed through a garlic press or finely chopped (from 2 cloves), 1 g of pepper, and 1 g of salt. Mix vigorously with a fork until the mixture is creamy and smooth.

Ingredients: Goat cheese, mint, Lemon, Garlic, Salt, Black pepper, Rapeseed oil
Use a small bowl and a fork. If the cheese is very dry, add a little (5-10 g) of rapeseed oil to make the mixture more spreadable. Do not add too much lemon juice — it should enhance the flavor, not dominate.

Assembly

5

On a plate, lay out one slice of eggplant. At its wider end, place about 15-20 g of filling using a teaspoon (spreading it thinly along 1/3 of the slice). On top of the filling, place a narrow strip of grilled zucchini (length adjusted to the slice). Roll the eggplant slice into a roll starting from the side with the filling, pressing lightly to hold it together. Repeat until all ingredients are used up — you should end up with about 12-16 rolls depending on the size of the vegetables.

Ingredients: Eggplant, Goat cheese, Zucchini
Use a small teaspoon and your fingers or a piece of parchment to roll them up; if the rolls come apart, you can secure them with a wooden toothpick. Don't add too much filling, as the slice will crack.

Finishing and decoration

6

Arrange the rolls on a platter. Sprinkle with coarsely chopped walnuts. If you are using honey, gently drizzle a thin stream of a few drops on each roll (about 1/2 teaspoon of honey per roll). Additionally, place a few whole mint leaves for freshness.

Ingredients: Honey, mint
If you want to avoid a sweet note, skip the honey. For decoration, use tweezers or a small spoon to nicely arrange the nuts and mint.

Serving

7

Serve the rolls at a slightly warm or room temperature. They pair well with a slice of sourdough bread or a green leaf salad. Before serving, you can drizzle with an extra drop of rapeseed oil.

Ingredients: Rapeseed oil
The rolls can be prepared up to 2 hours in advance and stored covered in the refrigerator — before serving, take them out 20-30 minutes beforehand to reach room temperature.

Fun Fact

💡

Eggplant made its way into European cuisine through Arab influences; in Mediterranean kitchens, it was often paired with tangy goat cheese — this combination has now been adapted into many variations of appetizers.

Best for

Przystawki Wigilijne Letnie garden party Kolacja dla gości

Tips

🍽️ Serving

Serve on a long platter, arranging the rolls vertically or in rows. Add small bowls with extra honey and olive oil, as well as a plate with greens. Light white wine (e.g., riesling) or cold wheat beer pairs well with the rolls.

🥡 Storage

Store in the refrigerator in an airtight container for up to 24 hours. If you want to reheat, place in a preheated oven at 120°C for 5-7 minutes — do not heat to a high temperature to prevent the cheese from melting too much. Add the nuts just before serving to keep them crunchy.

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