The phyllo dough rolls filled with eggplants are a tasty and light appetizer, perfect for serving a dish that is crunchy on the outside and soft inside. The thin and crispy phyllo dough encloses a Mediterranean filling of eggplants in mushroom style, fresh cherry tomatoes, basil and smoked scamorza, adding a stringy and flavorful touch.
Easy to prepare, they can be cooked either in the oven or air fryer, making them a versatile option to serve as finger food, appetizers, or even at a summer buffet.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Cooking methods: Oven, Air Frying
- Cuisine: European
- Seasonality: Summer, August
Ingredients for Preparing Phyllo Dough Rolls with Eggplants
- 2 eggplants
- 8 sheets phyllo dough
- 7 oz cherry tomatoes
- 3.5 oz smoked scamorza
- basil
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools for Preparing Phyllo Dough Rolls with Eggplants
- Frying Pan
- Cutting Board
- Knife
- Baking Sheet
- Parchment Paper
- Oven
How to Prepare Phyllo Dough Rolls with Eggplants
Wash the eggplants, remove the ends, and cut them into cubes. Place them in a colander, sprinkle with salt, and cover with a weight. Let them rest for 20 minutes, then rinse and squeeze to remove excess liquid. Heat the oil in a pan and cook the eggplant cubes for about 10 minutes until golden brown. Drain on absorbent paper. In the same pan, sauté the garlic, add the cherry tomatoes cut in half or diced, and cook for 10 minutes. Add the eggplants and continue cooking for 15 minutes, seasoning with salt and pepper. Let it cool.
Add diced scamorza and fresh basil to the eggplant mixture.
Lay out a sheet of phyllo dough and brush it with oil. Place a few tablespoons of filling on the lower side, fold the side edges, and then roll up to form a roll. Repeat with all the phyllo sheets.
Place the rolls on a baking sheet lined with parchment paper, and brush with a little oil.
Bake them in a static oven at 356°F for 15 minutes until golden, or in an air fryer at the same temperature for about 10 minutes.
Storage
Phyllo dough rolls should be enjoyed hot, fresh from the oven, to appreciate their crispiness. You can prepare them in advance and store them raw in the fridge for a few hours, wrapped in plastic. Once cooked, they keep for 1 day at room temperature and can be reheated in the oven or air fryer.
Variations
Cheese: Replace the scamorza with well-drained mozzarella, mild provola, or feta for a sharper note.
Vegetables: Enrich the filling with grilled zucchini or peppers.
Spices: Add a pinch of chili or curry for a spicy touch.
Tips
Keep the phyllo dough always covered with a slightly damp cloth while preparing the rolls, to prevent drying out.
Don’t overfill the rolls to avoid tearing the dough sheets during rolling.
Brushing with oil makes the rolls more golden and crispy.
FAQ (Questions and Answers)
Can I replace phyllo dough with puff pastry?
Yes, but the result will be more like a savory strudel, less crispy and light.
Can I freeze them?
Yes, you can freeze the rolls raw, already formed, and cook them directly from frozen by adding a few minutes of cooking time.
What can I pair them with?
They are perfect with a yogurt and herb sauce or a simple fresh salad.
