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Eggplant Rolls

Stuffed with Cream Cheese
  • Prep Time: 15 mins.
  • Cook Time: 10 mins.
  • Tot. Time: 25 mins.
  • Servings: 4

Grilled eggplant slices rolled around a creamy Almarai cheese filling with garlic and spices, served on a platter and topped with pomegranate seeds, chopped parsley and a drizzle of pomegranate molasses.

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  • Large Roumi eggplants 2 ✓
  • Salt 1 small spoon ✓
  • Black pepper ½ small spoon ✓
  • Paprika ½ small spoon ✓
  • Almarai cooked cream cheese 1 Cup ✓
  • Almarai cream cheese (cubes) 3 cubes ✓
  • Garlic clove, finely chopped 1 small clove ✓
  • Olive oil For cooking ✓
  • Pomegranate seeds For garnish ✓
  • Chopped parsley For garnish ✓
  • Pomegranate molasses For drizzling ✓
  1. Slice the eggplants lengthwise into thin slices and season with the salt, black pepper and paprika.
  2. In a bowl, mix the cooked cream cheese, cream cheese cubes and finely chopped garlic.
  3. Mix all the filling ingredients well until fully combined.
  4. Heat olive oil in a pan.
  5. Cook the eggplant slices for about 1 minute on each side.
  6. Put some filling on each slice and roll it up tightly.
  7. Arrange the rolls on a serving plate.
  8. Garnish with pomegranate seeds and chopped parsley.
  9. Drizzle with pomegranate molasses.