Taste & Flavors

  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books

Mouhammara Cheese Roll

by taste2016 January 17, 2018
VEGETERIAN

MOUHAMMARA GOAT CHEESE EGGPLANT ROLL

BY CHEF TARA KHATTAR
Serves 1 | Prep/Cooking 45 mins
INGREDIENTS
  • 2 Eggplants (small or Italian, not the big of the moutabbal)
  • 250g Goat cheese
  • 3 bunches Basil
  • 1 box pre washed baby Arugula
  • 100g Parmesan
  • 1 Garlic clove
  • ¼ cup pine nuts
  • Olive oil
  • Salt
  • Pepper

Muhammara:

  • 1 cup Walnuts
  • 1 cup Kaak (breadcrumbs)
  • 1 tsp Harissa
  • 1 tsp Cumin
  • 2 tsp lemon juice
  • 3 tsp pomegranate molasses
  • 1 tsp sugar
PREPARATION

1. Slice the eggplant using a mandolin, sprinkle with olive oil, salt and pepper and bake in the oven at 350F for about 15 minutes.

2. Mix the goat cheese with 3 tbsp chopped basil and a little bit of black pepper (DO NOT salt).

3. Arugula pesto:
In a blender, place the garlic clove, olive oil, salt and pepper and parmesan, blend until smooth, add in the basil and arugula and mix until blended, add some water if the mixture is too thick.

4. For the Muhammara:
Mix the bread crumbs (kaak) with the finely chopped walnuts and all the condiments and mix well until all ingredients are well combined.

Plating:
5. On a piece of plastic wrap, place eggplant slices side by side by going a little over each previous one every time to form one big piece of eggplant.

6. Fill with a little of the goat cheese mix and some of the Muhammara mix.

7. Roll like you would a maki roll and keep in the fridge to set for a few minutes.

8. Unwrap carefully, and serve with a side of arugula pesto

Arugulabasilchef tara khattarEggplantGarlicGoat CheeseMuhammaraParmesanvegetarian
0 FacebookTwitterPinterestEmail

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Keep in touch

Facebook Twitter Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

About Us

A gastronomy & lifestyle publication & online platform that unwraps the latest concepts, recipes & places to eat & drink

Promotion Image
Promotion Image
Promotion Image

OUR PUBLICATIONS

Instagram

WANT MORE NEWS?

Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more.

  • Facebook
  • Twitter
  • Instagram
Check out our top tips for the latest concepts, trends, places to eat, people making a buzz, innovative ideas, culinary equipment and more
  • Contact Us
  • Magazines

@2022 - All Right Reserved. Designed and Developed by Borninteractive


Back To Top
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books