How To Make Eggplant Roses

Culinary shape-shifter eggplant can be cajoled into many forms. A steak, strips of bacon, and even a fragrant rose. And if you’re wondering why one might want an aubergine rose, let me tell you — this is the tastiest rose you’ll ever eat. A rose feels a rather appropriate way to ignite a love affair with eggplant, too; by thinly slicing the eggplant and roasting it with Parmesan and some fresh herbs, you’ll avoid some classic pitfalls of eggplant cookery and easily fall in love with this summer gem.

Eggplant is often bemused for its spongy texture, but that same texture makes it incredibly easy to manipulate when raw, and allows eggplant to literally soak up the flavors of whatever it is cooked with. Thinly slicing the eggplant gives us the opportunity to twirl it up into tasty cheese-filled roses, a delicious side dish, or a two-bite appetizer. A mandoline makes quick work of the slicing, but a sharp knife can be used as well.

You could really fill these eggplant roses with any number of fillings — creamy ricotta whipped with an egg, cheddar cheese and smoked paprika, even cooked ground beef, but Parmesan and herbs hold these eggplant spirals together beautifully and still let the taste and texture of the eggplant shine through. As for the herbs, a combination of basil and thyme tastes best, but feel free to use what you have on hand.