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 or vegetable oil – 3-4 tablespoons
  • Salt to taste
  • Portuguese requeijão cheese (you can replace requeijão with ricotta) – 100 gr, at room temperature
  • Raw walnuts – 1/2 cup for the filling + 1 tablespoon for the garnish
  • Garlic – 1 clove
  • Cilantro (fresh coriander) – 1/4 cup
  • Freshly ground black pepper to taste


  • Cut the eggplant lengthwise into thin slices, about 1/2 cm thick each. Sprinkle with salt and set aside for about 7-8 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.
  • Put the filling on each eggplant slice and roll tightly.
  • Preheat the oven to 180°C.
  • Put the eggplant rolls on a platter into the oven and bake for 5 minutes.
  • Top with the chopped walnuts and cilantro, and sprinkle with the extra virgin olive oil.

The eggplant rolls are ready to serve. Enjoy!