Teresa's Recipes
Eggplant and Smoked Salmon Rolls
Savor the elegance of these Eggplant and Smoked Salmon Rolls, a sophisticated appetizer that marries the velvety texture of grilled eggplant with the smoky allure of salmon. This dish, often found gracing the tables of high-end Mediterranean banquets, effortlessly elevates any dining experience.
Ingredients
- 1 large, cut into thin slices Eggplant
- 200 grams, cut into thin slices Smoked Salmon
- 1 cup Cream Cheese
- 2 tablespoons, finely chopped Fresh Dill
- 1, juiced Lemon
- to taste Salt
- to taste Black Pepper
- for brushing Olive Oil
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 240
- Fat: 18g
- Carbs: 8g
- Protein: 12g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Preheat your grill or grill pan to medium heat.
- Brush each eggplant slice on both sides with olive oil, then season liberally with salt and pepper.
- Grill each slice of eggplant for about 2-3 minutes on each side, until they are tender and exhibit light grill marks.
- In a separate bowl, combine the cream cheese, chopped fresh dill, lemon juice, salt, and pepper. Mix until well combined.
- Spread a generous layer of the herbed cream cheese mixture onto one side of each grilled eggplant slice.
- Place a slice of smoked salmon on top of the cream cheese layer.
- Carefully roll up the eggplant slices, securing with a toothpick if necessary.
- Repeat the process with the remaining slices of eggplant and smoked salmon.
- Serve these exquisite Eggplant and Smoked Salmon Rolls as a sophisticated appetizer or chill them for a refreshing and light lunch option. Enjoy!