Eggplant rolls with cottage cheese

If you like eggplant as a vegetable, then surely you will love this eggplant rolls with cottage cheese recipe too.

I’ve tried this recipe of eggplant rolls stuffed with cottage cheese in tomato sauce so many times and I sincerely have to tell you that I always devour everything what’s in my plate. Of course I don’t just limit myself to one serving and I always have 2 servings. Guily!

How I discovered this recipe?

One day I looked at the ingredients from my refrigerator (as I usually do when I don’t know what to cook) and I saw these three ingredients: eggplant, cheese and tomato sauce. What should I cook with them? I wanted to combine them somehow in the same recipe, then I got this idea of making grilled eggplant rolls stuffed with cottage cheese mixed with some herbes, then to put the stuffed eggplant rolls on a layer of tomato sauce and to leave them a little in the over. Simple just like that.

The eggplant rolls stuffed with cottage cheese are very tasty, quick and easy to make and they are so simple to prepare, that even a 5-year-old child can prepare it. This eggplant rolls go very well for a light lunch or dinner.

I have always loved to cook with fresh ingredients. But you know what I love even more? To cook with as few ingredients as possible, because a delicious meal doesn’t have to contain a long list of shopping. Right?

For these eggplant rolls stuffed with cottage cheese I only needed THREE basic ingredients without counting the spices.

You do not believe me? Take a look below just to see how simple it is to cook with few ingredients!
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INGREDIENTS
2 eggplants
350 gr. cottage cheese
200 ml. tomato sauce
1-2 garlic clove
fresh parsley/dill
3 tbsp olive oil
salt & black pepper (to taste)
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PREPARATION
Wash then cut the eggplants along in thin slices (cca 0,5 cm).

In a bowl add 3 tbsp of olive oil, salt, pepper and 2 minced garlic clove. Mix, then brush each slice of eggplant on both sides with this composition. Grill the eggplants slices, 2-3 min/side, just enough until they become soft, so you can roll them.

FILLING: mix cottage cheese with fresh chopped parsely or dill, a bit of salt and black pepper. Put 1-2 tablespoons of cottage cheese mixture on each grilled eggplant slices and fold them into rolls.

In a baking dish put a layer of tomato sauce and over the tomato sauce place the eggplant rolls stuffed with cottage cheese. Leave them in the preheated oven at 180°C for 15 min. After 15 minutes, take out the pan from the oven and let eggplant rolls to cool a little, then served them with pleasure.

Optional: you can put a layer of tomato sauce or grated cheese over the eggplant rolls. Also you can do a combination of several cheeses for the filling (cottage cheese, grated parmesan,  grated mozzarella).

Enjoy!

Nicoleta 🙂