Eggplant Rolls with Cheese and Garlic

1. 1 Eggplant≈ $4.33 per kg 180 g
2. 2 Hard cheesepack 200 g ≈ $2.70 35 g
3. 3 Mayonnaise 18 g
4. 4 Garlic≈ $10.00 per kg 4 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Cherry tomatoespack 250 g ≈ $2.50 50 g
7. 7 Walnutspack 150 g ≈ $4.00 8 g
8. 8 Sunflower oil 6 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the eggplant¹ lengthwise into 5–6 mm thick strips, season with salt, and leave for 10 minutes.

2. Pat the slices dry, brush with oil, and arrange on a baking sheet.

3. Bake at 200 °C for 12–15 minutes, until the eggplant¹ is soft and lightly browned.

4. Grate the cheese and mix with mayonnaise, minced garlic⁴, dill⁵, pepper, and chopped walnuts⁷.

5. Place the filling on the edge of each slice and roll up tightly.

6. Cut the cherry⁶ tomatoes in half and serve alongside or secure them on the rolls with skewers.