Roll de Beringela

Recipe of Eggplant Rolls with Requeijão, Walnuts and Cilantro (Roll de Beringela) by Gosto Lagos


  • Medium eggplant – 1
  • Extra virgin olive oil – 3-4 tablespoons
  • Salt – to taste
  • Portuguese requeijão cheese (you can replace requeijão with ricotta) – 100 gr, at room temperature
  • Raw walnuts – 3 tablespoons for the filling plus 1 more for the garnish
  • Garlic – 1 clove
  • Cilantro – 1/4 cup, finely chopped
  • Freshly ground black pepper – to taste


  • Preheat the oven to 180°C.
  • Cut the eggplant lengthwise into thin slices, about 1/2 cm thick each. Sprinkle with salt and set aside for about 30 minutes.
  • To make the filling, mix requeijão cheese, garlic, walnuts and cilantro in a blender. Season to taste with salt and black pepper.
  • Dry the eggplant slices with kitchen paper and grill for about 2-3 minutes until tender.
  • To assemble the rolls, put the filling on each slice and roll tightly.
  • Put the eggplant rolls on a platter into the oven preheated to 180°C and bake for 5 minutes.
  • Top with chopped walnuts and cilantro.

The eggplant rolls are ready to serve. Enjoy!