Best 2 Eggplant And Halloumi Roll Ups Recipes

Welcome to the ultimate guide to creating mouthwatering eggplant and halloumi roll ups! This delectable dish is a symphony of flavors, textures, and colors, combining the tender juiciness of eggplant with the salty, squeaky goodness of halloumi cheese. Our curated collection of recipes will take you on a culinary journey, introducing you to a variety of cooking techniques and flavor combinations that will satisfy even the most discerning palate. Whether you're a seasoned home cook or just starting out, we've got you covered. Get ready to embark on a culinary adventure that will leave your taste buds tantalized and your loved ones asking for more.

Here are our top 2 tried and tested recipes!

EGGPLANT (AUBERGINE) ROLL-UPS

Eggplant (Aubergine) Roll-Ups image

These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.

Provided by Mrs B

Categories Lunch/Snacks

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
1 (14 ounce) can chickpeas, drained
6 tablespoons tahini
2 garlic cloves, minced
3 tablespoons olive oil
1 small bell pepper, chopped (red or yellow)
2 medium tomatoes, chopped (chose nice firm and ripe fruits)
1 tablespoon chopped of fresh mint
2 tablespoons lemon juice
salt and pepper

Steps:

Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.

Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9

EGGPLANT ROLL-UPS

Eggplant Roll-Ups image

We love these easy Italian eggplant roll-ups stuffed with creamy ricotta and spinach. The fact that they are vegetarian is a bonus! -Laura Haugen, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 24

Ingredients

2 medium eggplants (about 2-1/2 pounds)
Cooking spray
1/2 teaspoon salt
3 cups fresh spinach leaves
SAUCE:
1 tablespoon olive oil
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) tomato puree
3 tablespoons minced fresh basil or 3 teaspoons dried basil
2 teaspoons sugar
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Dash ground nutmeg
TOPPING:
1/4 cup grated Parmesan cheese
3 tablespoons panko bread crumbs
Minced fresh parsley, optional

Steps:

Preheat oven to 400°. Cut eggplants lengthwise into eighteen 1/4-in.-thick slices; reserve leftover pieces. Line 2 baking sheets with foil. Coat both sides of eggplant slices with cooking spray; place in a single layer on prepared pans. Sprinkle eggplant with 1/2 teaspoon salt. Bake until just pliable (do not soften completely), 10-12 minutes; cool slightly. , Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 2-3 minutes or until wilted. Drain spinach and squeeze dry. Chop spinach and set aside., Finely chop leftover eggplant to measure 1 cup (discard remaining or save for another use). In a large saucepan, heat oil over medium heat. Add chopped eggplant; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, puree, basil, sugar, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until flavors are blended., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. In a small bowl, combine filling ingredients and spinach. Place a rounded tablespoon of filling on the wide end of each eggplant slice; carefully roll up. Place roll-ups over sauce, seam side down. Top with 1-1/2 cups sauce. In a small bowl, mix Parmesan cheese and bread crumbs; sprinkle over top. Bake until heated through and bubbly, 20-25 minutes. Serve with remaining sauce and, if desired, sprinkle with parsley.

Nutrition Facts : Calories 257 calories, Fat 10g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 12g protein. Diabetic Exchanges

Tips:

Choose fresh, firm eggplants: Look for eggplants that are deep purple in color and have smooth, taut skin. Avoid eggplants that are bruised or have wrinkles.
Slice the eggplants evenly: This will help them cook evenly. Use a sharp knife to slice the eggplants into 1/2-inch thick rounds.
Salt the eggplant slices: This will help to draw out the bitterness from the eggplant. Sprinkle the eggplant slices with salt and let them sit for 30 minutes before rinsing them off and patting them dry.
Cook the eggplant slices in a single layer: This will help them to cook evenly. Do not overcrowd the pan when cooking the eggplant slices.
Flip the eggplant slices halfway through cooking: This will help them to cook evenly on both sides.
Use a good quality halloumi cheese: Halloumi cheese is a semi-hard cheese that is made from sheep's milk or goat's milk. It has a high melting point, which makes it ideal for grilling or frying.
Slice the halloumi cheese into thin strips: This will help it to melt evenly when you grill or fry it.
Serve the eggplant and halloumi roll-ups immediately: They are best enjoyed when they are hot and crispy.

Conclusion:

Eggplant and halloumi roll-ups are a delicious and easy-to-make appetizer or main course. They are perfect for a summer party or barbecue. The eggplant slices are tender and flavorful, and the halloumi cheese is melted and gooey. The roll-ups are also very versatile. You can stuff them with your favorite fillings, such as roasted vegetables, pesto, or crumbled bacon. They are also a great way to use up leftover eggplant and halloumi cheese.