Introduction
Embark on a culinary journey with these irresistible filo rolls that blend the creamy richness of cheese with the smoky sweetness of roasted eggplant. This recipe transforms simple ingredients into an elegant appetizer or light meal that will transport you to the sun-drenched landscapes of the Mediterranean. Crispy, flaky filo pastry wraps around a luxurious filling that’s both comforting and sophisticated.
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
Additional Ingredients
- Filo pastry sheets
- Melted butter or olive oil for brushing
- Salt and black pepper to taste
- Optional: Sesame seeds for topping
Step-by-Step Instructions
- Prepare the Eggplant
- Preheat oven to 425°F (220°C)
- Dice eggplant into small, uniform cubes
- Toss with olive oil, salt, and pepper
- Spread on a baking sheet
- Roast for 20-25 minutes until golden and tender
- Let cool slightly
- Create the Cheese Filling
- In a large bowl, mix ricotta cheese
- Crumble feta cheese into the mixture
- Add finely chopped spring onion
- Mince garlic and add to the mix
- Chop fresh parsley, fold into cheese
- Add roasted eggplant cubes
- Season with salt and pepper
- Assemble the Rolls
- Lay out filo sheets
- Brush with melted butter or olive oil
- Cut sheets into wide strips
- Place a spoonful of filling at one end
- Roll tightly like a cigar
- Brush exterior with more butter
- Bake to Perfection
- Place rolls on a baking sheet
- Brush with final layer of butter
- Sprinkle with sesame seeds if desired
- Bake at 375°F (190°C) for 15-20 minutes
- Rolls should be golden and crispy
Nutritional Information (per roll)
- Calories: 120-150 kcal
- Protein: 5-7g
- Fat: 9-11g
- Carbohydrates: 6-8g
- Fiber: 1-2g
Cooking Time
- Preparation: 30 minutes
- Roasting Eggplant: 25 minutes
- Baking Rolls: 15-20 minutes
- Total Time: 65-75 minutes
- Yields: 8-10 rolls
Expert Cooking Tips
- Choose a firm, glossy eggplant
- Pat eggplant dry before roasting
- Keep filo pastry covered to prevent drying
- Work quickly when handling filo sheets
- Brush each layer with butter for extra crispiness
Variations and Substitutions
- Use zucchini instead of eggplant
- Try different cheese combinations
- Add pine nuts to the filling
- Make vegetarian with added herbs
- Use whole wheat filo for nutrition
Frequently Asked Questions (FAQ)
1. Can I prepare these in advance? Assemble and refrigerate before baking.
2. How to store leftovers? Refrigerate in airtight container for 2-3 days.
3. Can I freeze these rolls? Freeze unbaked, bake directly from frozen.
4. What to serve with? Greek salad, tzatziki, or marinara sauce.
5. How to keep filo crispy? Brush with butter, bake until golden.
Storage and Make-Ahead Tips
- Cool completely before storing
- Reheat in oven to maintain crispiness
- Best consumed within 2 days
- Store in single layer to prevent sogginess
Enjoy your Mediterranean feast!