Eggplant and Roasted Pepper Roll
Description
Perfect for the table and with drinks. For the roll, choose eggplants that are straight and long, with tender skin and no seeds. Slice them not too thin—7–10 mm is just right. Eggplants, peppers, and cream cheese are a perfect combination! Make it and share your impressions.
Instructions
- 1
Step 1
Cut the eggplants into long, even slices about 1 cm thick and arrange them on a baking sheet lined with parchment paper. Brush with olive oil and drizzle with soy sauce. Bake in the oven at 200°C until tender, then remove and let cool.
- 2
Step 2
Clean the peppers and cut them into even slices. Arrange on a rack and roast in the oven until tender and lightly charred. Place the hot peppers in a bowl with a lid and let them steam. Then peel off the thin skin.
- 3
Step 3
Lay plastic wrap on a board and arrange eggplant slices on it overlapping to form a layer. Season with salt and pepper to taste.
- 4
Step 4
Lay roasted pepper slices crosswise on top.
- 5
Step 5
Spread with cottage cheese, having mixed it with paprika and salted it. Arrange the chopped herbs and garlic on top of the cheese.
- 6
Step 6
Using plastic wrap, roll the vegetables into a roll, trying to make it as tight as possible. Wrap in two more layers of plastic wrap, tightening and compacting the roll. Refrigerate overnight.
- 7
Step 7
Before serving, slice the roulade with a sharp thin knife and serve.