Eggplant rolls stuffed with cooked ham and Philadelphia

These eggplant rolls stuffed with cooked ham and Philadelphia are simple and very appetizing. They’re perfect as a starter or aperitif. It’s a quick and easy recipe, made with succulent and inexpensive ingredients. I invite you to follow me into the kitchen to prepare these stuffed eggplants in an original way. Don’t forget to let these beautiful rolls rest in the fridge before eating them. That way, they won’t lose their shape.

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4 people

2 large round eggplants
500 g Philadelphia
200 g cooked ham
1 tuft parsley
1 drizzle extra-virgin olive oil
salt to taste
Pepper to taste
Oregano to taste

How to make eggplant rolls stuffed with cooked ham and Philadelphia?

Clean the eggplants and slice them not too thinly, otherwise they will burn during cooking. Brush lightly with oil. Add a pinch of oregano and arrange the eggplants on a baking sheet lined with parchment paper, trying not to cover them.

Bake at 180 degrees for 15 minutes, then remove from the oven and allow the eggplant slices to cool completely.

Place the Philadelphia in a bowl and add a drizzle of oil, salt, pepper and oregano. Mix well until smooth and creamy. Take the slices of eggplant and spread a little Philadelphia on each. Place a half-slice of cooked ham on top. Roll up gently and place on a serving plate.

Leave the eggplant rolls filled with cooked ham and Philadelphia in the fridge for 10 minutes before serving.