EGGPLANT ROLL UPS 🍆🍷🥘 

An appetizer or light main course but rich in flavors, perfect for a lunch or dinner with family or friends. Eggplant rolls are a light dish but at the same time rich in flavors. They assemble in a moment and are very easy to prepare. Perfect for when we have guests and we want to bring to the table something delicious and different, they are also an original way to serve vegetables every day. There are many types of rolls, a preparation that we can make based on meat, fish or vegetables. This time I prepared them with eggplant, a versatile vegetable that we can use in many recipes.

For our eggplant rolls, first we have to bake the eggplant slices. When we cut them, we keep a thickness of half a centimeter, so they will cook in a short time. Once cooked, we can assemble the rolls. I rolled the eggplant with a piece of asiago and a basil leaf. An unusual but perfect match! To complete the recipe, we must let the eggplant rolls flavor in a pan together with a simple sauce based on tomato puree. At that point, they will be ready to serve.

If we prefer, we can cook the eggplant rolls in the oven: just put them in a baking pan with the sauce, and maybe with a nice gratin of grated cheese and breadcrumbs, and cook them at 180 ° C in a ventilated oven for about a quarter of an hour. Do we want to make them richer? Just add a slice of my favorite salami: raw or cooked prosciutto and speck, for example, are all flavors that go well with the other ingredients. If we want to serve a mix of rolls, let's accompany them with grilled zucchini rolls and with those of bresaola, rocket and cheese, equally easy and tasty.

Ingredients

2 eggplant

1 clove garlic

500 g tomato puree

12 leaves basil

200 g Asiago cheese

extra virgin olive oil  to taste

salt  to taste

TO SERVE

grated Parmesan cheese  to taste

basil to taste

Preparation

For our eggplant rolls, let's start by cutting the eggplant into slices about half a centimeter thick. Then place them on a baking sheet lined with parchment paper and brush them with oil. Salt and cook at 180°C in a ventilated oven for about 20-25 minutes. When the eggplants are ready, prepare the rolls: take a slice of eggplant, put a basil leaf on it, a piece of asiago and roll up. We repeat for all the slices and create our rolls. In a pan heat a little oil, put the chopped garlic and fry. Add the tomato puree, salt and cook for about ten minutes. Put the rolls in the pan with the sauce and leave to flavor for about ten minutes, covering with the lid. Plate with a little grated cheese, a few leaves of basil and bring to the table!