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.

Rollitos De Berenjena Rellenos (chilean-style Stuffed Eggplant Rolls)

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

  1. Preheat the oven to 375°F (190°C).
  2. Place the eggplant slices on a baking sheet and sprinkle with salt. Let them sit for 10 minutes to release excess moisture.
  3. In a bowl, mix together the quinoa, tomatoes, parsley, feta, garlic, cumin, paprika, salt, and pepper.
  4. 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.
  5. 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.
  6. 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