Who doesn't love whipped feta? Especially if it's extra spicy and filled into roasted eggplant rolls garnished with crunchy pepitas!
Eggplant is such a versatile veggie, which makes it one of my faves! These Eggplant Rolls with Pepitas and Spicy Whipped Feta are my newest, mouthwatering eggplant creation. Softly roasted eggplant slices filled with a tangy, crushed-red-pepper-y parsley and feta cream with toasted Pepita seeds added for texture and that wonderfully nutty taste.
Even if you’re not a huge fan of eggplant, I swear this will win you over. Not a feta fan? Substitute goats cheese instead, just add a tad more salt. This works amazingly well with our Herb & Garlic Couscous Salad or a tabbouleh.
What a way to elevate a lunch or dinner even if you are just en famille! Or especially then?
Wishing everyone a wonderful start to the coming week!
1 large eggplant
Extra virgin olive oil
coarse sea salt
1/2 cup (60 g) pepitas
7 oz (200 g) feta
1/2 tsp lemon zest
1 1/2 tsp crushed red pepper (if you like it especially spicy, add another 1/2 tsp!)
1 tbsp extra virgin olive oil
1/3 cup crème fraîche
1/4 cup parsley plus more as garnish
Preheat the oven to 390 F (200 C).
Line a large baking sheet with parchment paper.
Slice off the top of the eggplant.
Cut the eggplant lengthwise into thin slices, about 1/8 of an inch (0,3 cm).
Lay the slices onto the baking sheet. Drizzle the slices generously with olive oil and sprinkle with coarse sea salt.
Roast in the oven for 20 to 25 minutes until soft and slightly browned.
While the eggplant is in the oven, heat 1 tbsp olive oil in a small pan on medium-high heat. Roast the pepitas on medium-high heat, tossing occasionally, for about 6-7 minutes or until the pepitas are starting to puff up.
Set aside to cool. When the pepitas are cool, pulse in a small food processor until coarsely chopped. Don’t let the bits get too small though! Spread the pepitas out on a flat plate.
Wash and dry the food processor. Place all the ingredients for the feta filling in the food processor and blitz until combined and smooth.
Fill the mixture into a piping bag (or a ziplock bag) and set aside.
When the eggplant is done and cool enough to handle, press the slices into the chopped pepita seeds. Brush the eggplant slice with a bit of extra olive oil if the pepitas are not sticking properly.
Roll the slice up, leaving a finger thick hollow in the middle. When all the slices are rolled up, snip the tip off the piping bag and carefully fill the hollow with feta cream.
Garnish with more of the pepitas and some chopped parsley. Serve immediately or chill until ready to serve.