While checking out my Facebook Home feed the other day I notice someone I was following like a recipe using what appeared to be an eggplant. It took me a while to figure out what the heck the recipe ingredients were because it was written in French. This was obviously before ‘translation’ was an option on Facebook. As the video played I jotted down a few notes as I identified many of the ingredients in the dish. Isn’t it wonderful how food is an international language? In this post, I share a delicious homegrown eggplantt and herb rolled recipe.
Eggplant Recipe That Will Rock Your World
This is a fun recipe I actually changed a little because I wasn’t sure what ‘french cheese or cream’ was. I used ricotta the first time I made this and added a few extra herbs. You’ll want to start out the recipe by sauteing the eggplant in olive oil. I did this in my Copper Chef pan because it was much cooler than standing out at the grill on this 90*f day in July. You can purchase the Copper Chef pan on Amazon and have it at your door with tons of recipes to use in a day! It is a nice lightweight pan so I can see myself taking it on road trips in the RV.
For this recipe you will need to following ingredients:
- 2 eggplants cut into thin-slice
- 1/2 cup mozzarella
- 1 cup ricotta cheese
- 3 chopped garlic cloves
- 2 shallots chopped
- chopped parsley
- 6 pinches of salt
- 6 pinches of black pepper
- 3 tablespoons of olive oil
- cherry tomatoes
The rolled eggplant recipe is super easy to make but be sure to use the freshest veggies and herbs you can only find in your home garden. I carefully picked this recipe because you can easily grow all of these ingredients in today’s post. I highlight recommend the Long Purple Eggplant. This is an heirloom and looks stunning in the garden and on the dinner table.
The photos on this blog post were grown in my dome greenhouse. There are many different varieties of eggplants I have grown over the years but I must say the long skinny purple variety (tag on seeds said: Long Purple Eggplant) was perfect for this recipe. I did use a white variety I grew called ‘ White Star’ that I LOVED in this recipe. Follow the ‘eggplant Tag’ on my website to find more!
Find the complete recipe including the print option on this blog post. Just scroll down to find it!
Recipe Credit: I originally found the recipe on a French Foodie Blogger Recettes Jadoux and changed it to fit my American home garden.
Rolled Eggplant Recipe
Prep Time: 10 minutes | Cooking Time: 5-8 minutes | Level : Easy
Ingredients
- 2 eggplants cut into thin slice
- 1/2 cup mozzarella
- 1 cup ricotta cheese
- 3 chopped garlic cloves
- 2 shallots chopped
- chopped parsley
- 6 pinches of salt
- 6 pinches of black pepper
- 3 tablespoons of olive oil
- cherry tomatoes
Instructions
- Heat skillet with olive oil and saute eggplant sliced length wise.
- Mix cheeses, garlic, shallots and parsley in bowl.
- Lay saute egg plant slice on tray and put 1 tablespoon of filling at end rolling up and secure with tooth pick.
- Add your favorite tomato on the end of the tooth pick and serve on toast.
Notes:
This can be stored in refrigerator for a few days but best if served immediately after cooking.
Printable PDF recipe card is available here: Summer Cheesy Eggplant Roll Recipe Card
Let’s Connect
Do you enjoy growing your own vegetables like eggplants and tomatoes? Maybe herbs are your thing? I share my years of experience on my website blog here featuring how to grow these and what I recommend. Be sure to check out the tags and category links at the bottom and top of this blog post. I would love to hear from you so be sure to click over to contact me.
Happy Gardening,
