This delicious recipe for small eggplant rolls is very simple and will please lovers of this seasonal vegetable, which can be cooked in a thousand and one ways. Never without eggplant in my shopping bag when I get back from the market.
Ingredients for about 12 eggplant rolls :
- 2 eggplants fairly large
- 300g of mozzarella
- 6 dried tomatoes in oil
- Grated Parmesan cheese
- Basil leaves
- Olive oil
- Salt and pepper
Utensils to use :
Preparation Time: 25 minutes
Recipe: Middle Level
Preheat the oven to 200°C. Using the Santoku Japanese knife, cut eggplant slices (neither too thin nor too thick) from the large walnut board. Place them in the gratin dish, pour some oil over them with the oil cruet and bake for 10 minutes.
While cooking, cut the dried tomatoes in half with the Japanese paring knife and then cut 12 long slices of mozzarella cheese.
Remove the eggplant slices from the oven, place them on a board and wait for them to cool a little. Then pour some olive oil on them, salt and pepper them with the spice mortar, then sprinkle with parmesan and basil.
Place in the centre of each slice the mozzarella, the dried half tomato and a basil leaf.
Roll each slice so that it cannot unroll, putting the end of the slice underneath, and place them in the gratin dish. Sprinkle each roll with some Parmesan cheese, salt and pepper again.
Bake for 8 to 10 minutes, until the mozzarella melts.
It’s ready, you can enjoy it!
These small appetizers will be perfect to share during an aperitif, but they can be diverted in different ways: as a main course, to accompany a salad, etc.. And don’t forget the basil which is the fresh ingredient of this recipe!
They can be served hot or cold (and fortunately under this heat), the texture of the mozzarella will just be different.