Pairs well with Grilled Aubergine Rolls with Vegan Philadelphia and Asparagus
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Grilled Aubergine Rolls with Vegan Philadelphia and Asparagus
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A fresh and creamy vegan appetizer featuring grilled aubergine slices rolled with vegetable Philadelphia and crunchy asparagus, garnished with chives and lemon zest. Perfect for a light and flavorful warm-season dish.
00:15:00 total
Serves 2
easy
Sides / Appetizer
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Ingredients
- aubergines (eggplants) - 2 medium (cut into ½ cm thick slices)
- vegetable Philadelphia (vegan cream cheese) - 150 g (for spreading)
- green asparagus - 200 g (tough ends removed, cut)
- extra virgin olive oil - to taste (for grilling and sautéing)
- salt - to taste (for draining aubergines and seasoning)
- fresh chives - to taste (finely chopped for garnish)
- lemon zest - to taste (preferably untreated, for garnish)
Instructions
- Prepare Aubergines: Wash and slice aubergines into ½ cm thick slices. Sprinkle with salt and let them drain to remove excess moisture.
- Prepare Asparagus: Wash and trim the asparagus, removing the tough woody ends. Cut into pieces suitable for rolling.
- Cook Asparagus: Heat a drizzle of olive oil in a very hot pan. Sauté the asparagus pieces for about 3 minutes, ensuring they remain crunchy.
- Grill Aubergines: Preheat a grill or non-stick pan. Grill the aubergine slices for about 3-4 minutes on each side until soft and well-marked.
- Assemble Rolls: Place a grilled aubergine slice flat, spread a generous tablespoon of vegetable Philadelphia in the center, add one or two whole asparagus pieces on top, then roll up tightly.
- Garnish and Serve: Sprinkle chopped fresh chives and lemon zest over the rolls. Serve fresh and enjoy.
