Welcome! This delightful recipe features tender eggplant sautéed with sweet cherry tomatoes, garlic, and tomato paste, then wrapped in crisp, golden phyllo pastry and baked to perfection. The filling is finished with a savory blend of Leerdammer and Grana Padano cheeses for depth and creaminess, and a sprinkle of parsley adds freshness to every bite. These crispy eggplant rolls are perfect as an appetizer, light lunch, or elegant vegetarian dinner. Easy to make yet restaurant-worthy in flavor and presentation, this dish is sure to impress!
Preparation, Cook, and Total Time
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Preparation Time: 20 minutes
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Cook Time: 15 minutes
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Total Time: 35 minutes
Yield: 4–6 rolls
Cuisine: Mediterranean/Italian-inspired
Ingredients (in Cups and Grams)
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Eggplant – 1 medium (approx. 250 g), diced or finely chopped
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Salt – ½ teaspoon (for draining)
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Cherry tomatoes – 15, halved or quartered
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Garlic – 1 clove, minced
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Tomato paste – 1 tablespoon
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Black pepper – ¼ teaspoon
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Leerdammer cheese – 4 slices or 80 g, chopped
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Grana Padano or Parmesan – 2 tablespoons (20 g), grated
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Fresh parsley – 2 tablespoons, chopped
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Vegetable oil – 1 tablespoon (plus more for brushing)
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Phyllo pastry – 1 sheet (or cut into sections depending on roll size)
Directions
Step 1: Prepare the Eggplant
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Dice or finely chop the eggplant. Place in a colander, sprinkle with salt, and let it drain for 10–15 minutes. This removes excess moisture and bitterness.
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After draining, pat the eggplant dry with paper towels.
Step 2: Cook the Filling
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In a skillet, heat 1 tablespoon of vegetable oil over medium heat.
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Add the eggplant and sauté for 2–3 minutes until it starts to soften.
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Add the halved cherry tomatoes and cook until they begin to break down, about 3 minutes.
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Add the minced garlic and tomato paste. Stir well to coat the vegetables.
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Season with salt and pepper to taste. Continue cooking until the mixture is thick and fragrant, about 2–3 minutes.
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Remove from heat. Stir in the chopped Leerdammer cheese, grated Grana Padano, and chopped parsley. Set aside to cool slightly.
Step 3: Assemble the Phyllo Rolls
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Preheat oven to 180°C (360°F).
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Carefully lay out 1 sheet of phyllo pastry on a clean surface. Brush lightly with vegetable oil.
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Place a portion of the cooled eggplant mixture near one end of the pastry sheet.
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Fold in the sides and roll up tightly to form a log or cigar shape.
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Repeat with remaining filling and pastry.
Step 4: Bake
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Place the rolls on a parchment-lined baking tray.
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Lightly brush the tops with a bit more oil for crispiness.
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Bake in the preheated oven for 15 minutes, or until golden and crisp.
Step 5: Serve
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Remove from oven, let cool slightly, and serve warm.
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Garnish with extra parsley or grated cheese if desired.
Serving Suggestions
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Serve with a side of marinara or garlic yogurt dip.
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Pair with a fresh green salad and lemon vinaigrette.
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Enjoy as a vegetarian main course or as elegant appetizers for guests.
Cooking Tips
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Be gentle with phyllo pastry—it dries quickly, so keep unused sheets covered with a damp towel.
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Don’t overfill the rolls to prevent tearing or leaking.
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Make the filling ahead of time and store in the fridge for quick assembly.
Nutritional Benefits
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Eggplant: High in fiber and antioxidants like nasunin, which supports brain health.
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Tomatoes: Rich in vitamin C and lycopene, a powerful antioxidant.
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Parsley: Contains vitamin K and iron, adding freshness and nutrients.
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Cheese: Provides calcium, protein, and satisfying creaminess.
Dietary Information
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Vegetarian-friendly
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Contains gluten and dairy
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Can be made gluten-free using GF pastry alternatives
Nutritional Facts (per roll, approx. based on 6 rolls)
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Calories: 160 kcal
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Protein: 6 g
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Carbohydrates: 14 g
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Fat: 9 g
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Fiber: 2 g
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Sodium: 220 mg
Storage
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Store cooled rolls in the fridge in an airtight container for up to 3 days.
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Reheat in the oven at 160°C (320°F) for 8–10 minutes to re-crisp.
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Not ideal for freezing once baked, but filling can be frozen separately.
Why You’ll Love This Recipe
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Crispy Outside, Creamy Inside: Perfect contrast of textures.
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Elegant but Simple: Looks gourmet but uses everyday ingredients.
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Customizable: Switch up the cheese, herbs, or add chopped olives or sun-dried tomatoes.
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Impressive Starter or Light Meal: Great for parties, brunch, or dinner.
Recipe Conclusion
These Crispy Eggplant Rolls with Tomato, Garlic, and Cheese are the kind of dish that looks like you spent hours in the kitchen, but actually comes together quickly with fresh, flavorful ingredients. Whether served as a light dinner or a shareable appetizer, they’re a beautiful blend of Mediterranean comfort and modern flair.
Frequently Asked Questions (FAQs)
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Can I use zucchini instead of eggplant?
Yes! Just be sure to drain the zucchini as well since it holds a lot of moisture. -
What cheese can I substitute for Leerdammer?
Use Emmental, gouda, or even mozzarella if Leerdammer isn’t available. -
Can I use puff pastry instead of phyllo?
Yes, but baking time may increase and the result will be puffier and richer. -
Can I make these ahead?
Yes! Assemble and refrigerate (unbaked) for a few hours, then bake fresh. -
How do I keep phyllo from tearing?
Work quickly, and keep unused sheets covered with a damp cloth. -
Can I freeze them?
You can freeze the unbaked rolls; bake from frozen with a few extra minutes. -
Do I need to peel the eggplant?
Not necessary, but you can if you prefer a smoother filling. -
Can I add protein like chicken or tuna?
Sure! Add cooked, shredded chicken or canned tuna to the filling. -
What dip goes well with this?
Garlic yogurt, tzatziki, or tomato basil dip all work beautifully. -
Are these kid-friendly?
Yes—use mild cheese and skip the parsley if needed for picky eaters.