Fragrant Lebanese Sumac-Dusted Grilled Eggplant Rolls with Goat Cheese
Experience the fusion of creamy goat cheese rolled into smoky eggplant slices, perfectly accented with the lemony tang of sumac.
Preparation
Get these tasks done before you start cooking.
Marinating the Eggplants
- 1
Salt the eggplants
Lay the eggplant slices on a paper towel and sprinkle with salt.
- 2
Draw out moisture
Let them sit for 20 minutes to draw out excess moisture.
- 3
Dry and season
Pat dry with a clean towel, then brush each slice with olive oil and sprinkle with sumac and pepper.
Tip: Ensure eggplant slices are completely dry before grilling to achieve optimal texture.
Preparing the Goat Cheese Filling
- 1
Combine ingredients
In a bowl, combine goat cheese, parsley, garlic, and lemon zest.
- 2
Mix until smooth
Mix until smooth and slightly whipped.
- 3
Chill the filling
Chill in the refrigerator for 15 minutes to firm up.
Tip: Add a pinch of chili flakes to the goat cheese filling for an extra kick.
How to Make Fragrant Lebanese Sumac-Dusted Grilled Eggplant Rolls with Goat Cheese
Total time: 2 h · Yields 4 servings
- 1
Grill the eggplants
Preheat the grill to medium-high and grill eggplant slices for 3-4 minutes on each side or until tender and marked with grill lines.
- 2
Roll the eggplants
Spread a spoonful of goat cheese filling over each slice, then roll tightly.
- 3
Drizzle the dressing
Whisk together olive oil, lemon juice, honey, and salt. Pour over the eggplant rolls before serving.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
You can store the eggplant rolls in an airtight container for up to 3 days in the refrigerator.
Can I make this ahead?
Yes, the eggplant can be grilled and filled a day ahead, but add the dressing and garnish just before serving.
What can I use instead of goat cheese?
Feta cheese or ricotta make excellent substitutes if desired.
Are there any vegan substitutes for this dish?
Yes, use a vegan cream cheese and omit the honey in the dressing; replace with agave syrup if needed.
Can I bake the eggplant instead of grilling?
Absolutely! Brush with olive oil and bake at 400°F (200°C) for about 20 minutes, turning once halfway.
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