Name: Turkish Eggplant Rolls with Cheese
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 2 piece large eggplants; 200 g feta cheese; 100 g ricotta cheese; 1 bunch fresh parsley; 1 bunch fresh dill; 2 clove garlic cloves; 6 tbsp olive oil; 2 tbsp lemon juice; 1 tsp black pepper; 1 tsp salt

Peynirli Patlıcan Sarması represents the sophisticated side of Turkish vegetable cookery, where humble eggplant is transformed into an elegant presentation. This dish showcases the Turkish mastery of eggplant preparation, turning the 'king of vegetables' into delicate parcels filled with creamy cheese. The magic happens when paper-thin eggplant slices are grilled until they become pliable and slightly smoky, then carefully wrapped around a mixture of fresh cheese and herbs. Each bite delivers the earthy sweetness of perfectly cooked eggplant paired with the rich, tangy filling that melts slightly from the residual heat. The aroma while cooking is intoxicating – the smell of charring eggplant mingles with warming cheese and fresh herbs. These rolls are traditionally served warm as a meze alongside other small plates, though they're equally impressive as a side dish for grilled meats. The contrast of textures, from the silky eggplant exterior to the creamy center, makes each bite a delightful surprise. Perfect for entertaining, these rolls can be prepared ahead and briefly reheated. They represent the Turkish philosophy of taking simple, seasonal ingredients and elevating them through careful technique and presentation into something truly special.

Ingredients

Instructions

Prepare eggplant slices

Cut eggplants lengthwise into 5mm thick slices, discarding the outer skin pieces. Sprinkle both sides generously with salt and lay on paper towels for 30 minutes until moisture beads appear on surface. Pat completely dry with clean towels. Do not skip the salting step or the eggplant will be bitter and soggy.
Make cheese filling

Crumble feta cheese into small pieces and mix with ricotta in a bowl for 2-3 minutes until well combined. Finely chop parsley, dill, and garlic, then fold into cheese mixture with black pepper. Let stand at room temperature for 15 minutes to meld flavors. Do not add salt as feta is already salty enough.
Grill eggplant slices

Brush eggplant slices on both sides with 4 tbsp olive oil. Heat a grill pan over medium-high heat for 2-3 minutes until hot. Grill eggplant slices for 3-4 minutes per side until golden brown with distinct grill marks and completely tender when pierced. Do not overcrowd the pan or they will steam instead of grill.
Cool and soften

Transfer grilled eggplant to a plate and let cool for 5-7 minutes over low residual heat until just warm but pliable enough to roll without breaking. The slices should bend easily without cracking. Do not let them cool completely or they will become too stiff to roll properly.
Fill and roll

Place 1-2 tbsp cheese filling at the wider end of each eggplant slice. Roll tightly from the filled end, tucking in sides as you roll to prevent filling from leaking out. The roll should be snug but not so tight that filling squeezes out. Do not overfill or the rolls will burst open.
Final cooking

Heat remaining 2 tbsp olive oil in a large skillet over medium heat for 1-2 minutes. Place rolls seam-side down and cook for 2-3 minutes until lightly golden and cheese begins to melt slightly. Drizzle with lemon juice and serve immediately while warm. Do not turn the rolls or they may unroll and lose their filling.

Tips

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Cooking Tips

For extra flavor, add a pinch of sumac to the cheese filling and brush the finished rolls with pomegranate molasses mixed with olive oil before the final cooking step.

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Alternatives

Replace feta and ricotta with Turkish white cheese (beyaz peynir) and labne for a more authentic flavor, or use goat cheese mixed with cream cheese for a milder taste.

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Serving & Storage

Serve warm as part of a meze spread with yogurt sauce, olives, and fresh bread. Store leftovers covered in the refrigerator for up to 2 days and reheat gently in a low oven.