Stuffed Eggplant Parcels/Rolls

Ingredients for 2 servings

2 medium to large eggplants
Oil for frying
1 pack Castello® Extra Creamy Danish Blue Cheese

2 medium zucchini – grated

Half a small fresh chili pepper ( less if you do not like food too spicy) finely chopped
50 g sundried tomato – drained if in oil and snipped into small pieces.
Black pepper

Stuffed Eggplant Parcels/Rolls


Slice aubergine thinly lengthwise, fry and drain well. Meanwhile preheat oven to 180º/350ºF

Combine grated zucchini, with snipped sundried tomatoes, the chopped chili plus  three quarters of the blue cheese and seasoning. Place a good teaspoonful on the end of one eggplant slice and roll up, then place on a lightly greased baking tray, standing it on the final flap to keep intact. Repeat with remaining cheese filling and eggplant slices. Finally scatter with remaining cheese – crumbled.

Bake for 12 – 15 minutes until cheese just melting and tops slightly golden. Serve hot.

Show all recipes