Cream cheese wrapped in eggplant
Pane-bistecca
Cream cheese wrapped in eggplant is a delicious and simple appetizer that goes very well with salad.
Depending on the spices you use, it can be spicy or mild—it’s entirely up to you. I wrapped the cream cheese in slices of eggplant because I’m an eggplant fanatic, but you could also use zucchini.
You can also get creative here and mix other ingredients, such as bacon or ham, etc., into the cream cheese mixture. We really enjoyed it!
Depending on the spices you use, it can be spicy or mild—it’s entirely up to you. I wrapped the cream cheese in slices of eggplant because I’m an eggplant fanatic, but you could also use zucchini.
You can also get creative here and mix other ingredients, such as bacon or ham, etc., into the cream cheese mixture. We really enjoyed it!
Ingredients
2 Eggplants
250 g Cream Cheese
50 ml Cream
1/4 orange Peperoni/Capsicum
3-4 dried Tomatoes in Oil
2 Garlic cloves, chopped
Salt and Pepper
Paprika
Chives, chopped
you can add Chili
Instructions
1
Step 1
Cut the eggplants into thin slices and fry them in a little oil (I used oil spray) until brown, then set aside.
2
Step 2
Mix the cream cheese with the spices, add the cream, and stir to combine.
3
Step 3
Finely chop the capsicum, garlic and tomatoes, chop the chives, and mix everything together.
4
Step 4
Grease a small cake pan and line it with the eggplant slices. Pour in the cream cheese and cover with the overlapping eggplant slices.
5
Step 5
Wrap in cling film and leave to set overnight in the refrigerator.
6
Step 6
Turn the starter out of the mold and cut into slices, arrange on a bed of salad or a few salad leaves, and serve.
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