Cheesy Eggplant and Filo Rolls

These Cheesy Eggplant and Filo Rolls are the perfect savory snack or appetizer. The crispy, flaky filo pastry is filled with a savory mixture of sautéed eggplant, garlic, cheese, and fresh herbs. This Mediterranean-inspired dish combines the richness of cheeses, the warmth of garlic, and the softness of eggplant, all encased in golden, crispy filo pastry. These rolls are ideal for family dinners, gatherings, or as a light, flavorful snack for any time of day.

Preparation, Cook, and Total Times:

• Preparation Time: 20 minutes

• Cooking Time: 25 minutes

• Total Time: 45 minutes

• Yield: 12 rolls

• Cuisine: Mediterranean, Greek, Vegetarian

Full List of Ingredients:

• For the Filling:

  • 1 medium eggplant, diced

  • 1 tablespoon olive oil

  • 1 spring onion, finely chopped

  • 2 cloves of garlic, minced

  • 250g (9 oz) ricotta cheese

  • 125g (4.5 oz) feta cheese, crumbled

  • A handful of fresh parsley, chopped

  • Salt and pepper to taste

• For the Filo Pastry:

  • 6 sheets of filo pastry

  • 3 tablespoons olive oil + 3 tablespoons milk (for brushing)

  • 1 egg (for sealing the rolls)

• For the Topping:

  • 1 tablespoon sesame seeds (optional)

Step-by-Step Cooking Directions:

1. Prepare the Filling: Start by heating 1 tablespoon olive oil in a large skillet over medium heat. Add the diced eggplant to the skillet and sauté for about 7-10 minutes, or until the eggplant softens and turns golden brown. Season with a pinch of salt and black pepper as it cooks. Add the minced garlic and spring onion to the pan and sauté for another 2 minutes until fragrant. Remove the pan from heat and let it cool slightly.

In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, and fresh parsley. Add the sautéed eggplant mixture and mix until well combined. Season the filling with more salt and pepper to taste. Set aside.

2. Prepare the Filo Pastry: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place one sheet of filo pastry on a clean, flat surface and brush it lightly with the olive oil and milk mixture. Lay a second sheet of filo pastry on top and brush again. Repeat with a third layer of filo. You should have three layers of filo pastry in total, each brushed with the oil-milk mixture.

Once you have layered the filo, cut the stacked pastry into 3 equal strips. Spoon a generous amount of the eggplant and cheese filling onto one end of each strip. Roll each strip tightly, like a spring roll, tucking in the sides as you go to form a neat package. Repeat with the remaining filo sheets and filling.

3. Bake the Rolls: Place the rolled filo pastry parcels on the prepared baking sheet, making sure the seam side is facing down to prevent them from unrolling during baking. Lightly beat the egg and brush it over the top of each roll to give them a golden, shiny finish.

If desired, sprinkle the rolls with sesame seeds for an extra touch of texture and flavor.

Bake the rolls in the preheated oven for 20-25 minutes, or until the filo is golden and crispy. Keep an eye on them towards the end of the baking time to ensure they don’t burn. Once baked, remove the rolls from the oven and let them cool for a few minutes before serving.

4. Serve the Rolls: Serve the rolls warm as an appetizer or a light snack. These can also be served as a side dish with a refreshing salad or with a dollop of Greek yogurt or tzatziki for dipping.

Nutritional Information (Per Serving)

• Calories: 250 kcal

• Fat: 18g

• Saturated Fat: 5g

• Carbohydrates: 20g

• Fiber: 3g

• Sugar: 5g

• Protein: 7g

• Sodium: 350mg

Origins and Popularity of the Recipe Filo pastry is a staple in many Mediterranean and Middle Eastern cuisines, known for its delicate layers and crispy texture when baked. Eggplant is a widely-used vegetable in Mediterranean cooking, especially in countries like Greece, Turkey, and Italy. Combining eggplant with cheeses like ricotta and feta is a popular way to bring out the vegetable’s rich flavor. This recipe, inspired by classic Mediterranean flavors, offers a modern twist on traditional stuffed pastries, making it a delicious and versatile dish.

Reasons Why You’ll Love This Recipe

1. Crispy and Flaky Texture: The filo pastry offers a satisfying crunch and delicate layers that are simply irresistible.

2. Creamy and Flavorful Filling: The combination of eggplant, ricotta, and feta creates a creamy and rich filling that balances perfectly with the crispness of the pastry.

3. Quick and Easy: With a preparation time of only 20 minutes, this dish comes together quickly, making it perfect for busy weeknights or casual get-togethers.

Health Benefits

• Eggplant: Eggplants are high in antioxidants, fiber, and vitamins, particularly vitamin C and vitamin K, which promote heart health and protect against chronic disease.

• Cheese: The combination of ricotta and feta provides a good source of calcium and protein, both important for maintaining bone health and muscle function.

• Fresh Herbs: Parsley is packed with vitamins A, C, and K, helping to support immune health and provide anti-inflammatory benefits.

Serving Suggestions

• With a Salad: Pair these cheesy eggplant filo rolls with a light Greek salad of cucumbers, tomatoes, and olives for a fresh and balanced meal.

• As a Snack: These rolls make a perfect finger food for parties, served with a tzatziki dip or yogurt-based sauce for extra creaminess.

• With Grilled Meats: Serve as a side to grilled meats like lamb or chicken for a Mediterranean-inspired meal.

Cooking Tips

• Work Quickly with Filo: Filo pastry can dry out quickly, so keep the sheets covered with a damp cloth while you work with them.

• Cool the Filling: Let the eggplant mixture cool slightly before filling the pastry to avoid making the filo soggy.

• Add Spice: For extra flavor, try adding a pinch of chili flakes or cumin to the filling.

Variations to Try

• Vegan Version: Use vegan ricotta and omit the feta cheese to make this recipe plant-based. You can also substitute olive oil for the butter in the egg wash.

• Add Spinach: Adding spinach to the filling can give the rolls more flavor and nutritional value. Simply sauté the spinach with the eggplant before mixing with the cheese.

• Other Vegetables: You can replace or add vegetables like zucchini, bell peppers, or mushrooms to the filling for added texture and taste.

Conclusion These Cheesy Eggplant and Filo Rolls are a delightful treat that combines crispy filo pastry with a rich and creamy filling. Whether you serve them as an appetizer, side dish, or snack, they are sure to impress with their flavors and textures. Easy to make and endlessly customizable, this dish is a must-try for anyone who enjoys Mediterranean cuisine.

10 Comprehensive FAQ Section

1. Can I make these rolls ahead of time? Yes, you can prepare the rolls and refrigerate them for up to 24 hours before baking. Simply cover them well to prevent the filo from drying out.

2. Can I freeze the rolls? Yes, you can freeze the uncooked rolls. Place them on a baking sheet, freeze until firm, and then store them in an airtight container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

3. What can I substitute for eggplant? You can use zucchini, mushrooms, or even a combination of both as a substitute for eggplant in this recipe.

4. Can I use store-bought ricotta? Yes, you can use store-bought ricotta for convenience. Make sure to drain any excess liquid from the ricotta before using it in the filling.

5. Can I make these rolls gluten-free? Yes, you can use gluten-free filo pastry if needed. Be sure to check the ingredients on the filo package to ensure it’s gluten-free.

6. How do I make the filling less wet? If your filling is too wet, you can cook the eggplant mixture for a few more minutes to evaporate excess moisture, or use less ricotta cheese.

7. Can I make these rolls without cheese? Yes, you can omit the cheese or replace it with vegan cheese for a dairy-free version.

8. How can I store leftovers? Leftover rolls can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven for a few minutes to crisp them up.

9. Can I use other herbs instead of parsley? Yes, you can use other herbs like basil, thyme, or oregano in place of parsley for different flavors.

10. Can I serve these rolls with a dipping sauce? Yes, these rolls pair perfectly with a dipping sauce such as tzatziki, yogurt, or tomato sauce for added flavor