I am cooking eggplant roulades for lunch today. Who is with me? These roulades are stuffed with creamy, garlicky feta cheese, tomatoes and toasted walnuts. They are topped with some more walnuts and a balsamic reduction sauce. An unforgettable combination!
It may sound like a lot of work, but it’s not that bad. While the eggplants are baking, there is enough time to prepare the feta stuffing, toast the walnuts and make the balsamic reduction. Trust me on this one — you won’t have any regrets. And, your guests will really appreciate it.
I always peel the eggplant for recipes like this one. Today however, I decided to leave the skin on so that they would look pretty for the pictures. But after making the first roulade, I realized that it is not worth it. The skin is completely inedible, so I removed the skin for the remaining 7 roulades. So, if you are tempted to leave the skin on, learn from my mistake and don’t do it. 🙂
You can serve these roulades on a slice of toasted bread, just like I did, or they could make for a filling dinner if you serve these with a side of rice or mashed potatoes.