Rollitos De Berenjena Rellenos (chilean-style Stuffed Eggplant Rolls)
These Rollitos de Berenjena Rellenos are a delicious and flavorful dish from Chile. The eggplant rolls are stuffed with a savory filling and then cooked to perfection. They make a great appetizer or main course for a special meal.
Ingredients
- 2 large eggplants, thinly sliced lengthwise
- 1 cup cooked quinoa
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
- In a bowl, mix together the quinoa, tomatoes, parsley, feta, garlic, cumin, paprika, salt, and pepper.
- Pat the eggplant slices dry with paper towels. Spread a spoonful of the quinoa mixture onto each slice, then roll them up and secure with toothpicks.
- Heat some olive oil in a large skillet over medium heat. Cook the eggplant rolls in batches until golden brown on all sides, about 3-4 minutes per side.
- Transfer the cooked rolls to a serving platter and remove the toothpicks before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 8g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Baking sheet Skillet Serving platter
Tools
Knife Cutting board Bowl Spatula
Serving suggestions
Serve the Rollitos de Berenjena Rellenos with a side of fresh salad and a glass of Chilean white wine for a complete meal.
Tips & tricks
Make sure to secure the eggplant rolls with toothpicks to prevent them from unraveling during cooking.
Cost
$10