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Crispy Phyllo Eggplant Rolls with Tahini Sauce - Crispy phyllo dough bite-size appetizers with tahini cream sauce and fresh pomegranates and fresh dill accenting on a white long platter on top of a wooden chopping board and a glass bowl filled with pomegranates.

Crispy Phyllo Eggplant Rolls with Tahini Sauce


Description

Crispy Phyllo Eggplant Rolls with Tahini Sauce

These Crispy Phyllo Eggplant Rolls with Tahini Sauce are filled with golden fried eggplant, two types of Mediterranean cheeses, cream cheese, and fresh dill, then baked to perfection, resulting in a crispy, buttery finish. Furthermore, they are topped with a signature yogurt tahini sauce, making them the ideal accompaniment to Shawarma, Fried Cauliflower, or a delicious dipping sauce. To add an extra touch, they are garnished with pomegranate seeds, which creates a perfect blend of savory and flavorful. Additionally, I’m truly excited to share this festive recipe with you, along with many more holiday-inspired treats and savory bites that are sure to elevate your celebrations this season!


Ingredients

Units Scale

Eggplant / Cheese Mixture

  • 8 oz Cream Cheese
  • 1/2 lb Mediterranean Feta
  • 1 tablespoon Lebni (Kefir Cheese)
  • 1/3 cup Dill
  • 1/2 cup crushed Walnuts
  • 1/2 teaspoon Black Pepper

Tahini Sauce

  • 1/4 cup Tahini
  • 1 clove Garlic
  • 1/2 teaspoon Sea salt
  • 1 small Lime juice
  • 3 tablespoons Non-fat Yogurt
  • 2 tablespoons Water

Toppings

  • 1 small Pomegranate – for garnish

Dough

  • 1 roll of Phyllo Dough
  • 2 tablespoons Unsalted Butter

Instructions

  1. Preheat oven to 400° F.

  2. Slice eggplants about 1/4″ thick. Fill a bowl of cold water place 1 tablespoon of salt and stir in. Place sliced eggplants and soak for 1/2 hour. Remove from water place them on top of a dry towel and pat them completely dry. Fry eggplants in oil, remove and place them on a paper towel to soak up any extra oil they release.

  3. Combine your cheese mixture and once the eggplants have cooled off place 1 teaspoon of cheese filling at the large rounded base of the eggplant and roll it closed.

  4. Cut phyllo dough about 3″ W x 5″ L. Use 3 layers of phyllo dough for each roll. Place eggplant on the edge of phyllo dough, fold the sides over the eggplant, and roll until you reach the other side.

  5. Bake at 400° F. for 25 minutes and rotate every 10 minutes until golden brown and crispy. Meanwhile, start on your tahini sauce. Start on your tahini sauce. In a medium bowl whisk together yogurt, tahini, grated garlic, a pinch of salt, and lime juice until smooth. Depending on how thick your yogurt is, add one tablespoon of water at a time to get it to your desired thinnest.

  6. Once the rolls have been baked, cool off before pouring tahini sauce. If you like, you can place it as a side dipping sauce to make handling the rolls easier, and enjoy!

Notes

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

  • Prep Time: 1 hour
  • Cook Time: 30 Minutes
  • Category: Appetizer
  • Method: Baked/Fried
  • Cuisine: Middle Eastern

Keywords: Vegetarian, Appetizer, Middle Eastern Food, Tahini Sauce, eggplants, fried, baked phyllo dough, cheese filled rolls