Christina Christofi
Suitable for vegetarians
November 14, 2024
Eggplant Rolls Stuffed with Charalambides Christis Edam Cheese!
Prep Time
10
mins
Cook Time
10
mins
Serves
2
Ingredients
- 2 large eggplants
- 50 ml olive oil
- 4 slices Charalambides Christis Edam cheese slices
- 50 g. flour
- 2 eggs, beaten
- 100 g. panko or breadcrumbs
- Salt and pepper, to taste
For Serving:
- 1 tomato, grated
- 4–5 colourful cherry tomatoes, halved
- Olive oil
Instructions
- Prepare the Eggplants:
Cut the eggplants into slices. Drizzle with a little olive oil, and bake in an air fryer or pan-fry until softened. Let the slices cool. - Add the Cheese and Roll:
Place a ⅓ slice of Edam cheese on each eggplant slice and roll it up. - Coat the Rolls:
Dredge each roll first in flour, then dip in beaten egg, and finally coat with panko or breadcrumbs. - Bake the rolls in the air fryer for 10 minutes at 200°C, or fry them until golden brown.
- Serve the eggplant buns with freshly grated tomato, colourful cherry tomatoes, and a drizzle of olive oil.
