Bricks rolled with goat cheese and eggplant

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Bricks rolled with goat cheese and eggplant

Bricks rolled with goat cheese and eggplant

Number of people

6 sheets of brick

1/2 eggplant

100 g fresh goat cheese or ricotta cheese

4 medium button mushrooms

1 shallot

2 cloves of garlic




Olive oil



1 tablespoon of fresh cream

Preparation: 20 min
Cooking time: 15 min
Step 1
Preheat the oven to 240°C (thermostat 8).
Step 2
Prepare the filling by mincing the shallot and garlic and cutting the eggplant into very small pieces.
Step 3
Sauté the whole thing slightly in a frying pan.
Step 4
Cut the mushrooms into cubes and add them to the pan at the end of cooking.
Step 5
When everything is back, add the goat cheese, cream, herbs, salt, pepper and 1 tablespoon of olive oil.
Step 6
Lightly moisten the first sheet of brick with water and brush it with olive oil.
Step 7
Moisten the 2nd leaf with water, place it on the 1st and brush it with oil.
Step 8
Do the same until 3 sheets of brick overlap.
Step 9
Spread some of the mixture on the bricks.
Step 10
Make a kind of sausage on a quarter of the sheet in order to roll the brick around the filling. It is necessary to tighten well, the rolls must be firm.
Step 11
Proceed in the same way with the remaining three sheets.
Step 12
Bake the rolls on parchment paper for 10 to 15 minutes.
Step 13
It is better to watch the cooking, it cooks very quickly.
Step 14
Serve as an aperitif cut into rectangles, as a starter with green salad or as an accompaniment to vegetables.
Step 15
Enjoy your meal!
I add my grain of salt

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