Eggplant rolls
The eggplant season is just around the corner... Are you ready to take advantage of the many properties of this vegetable, as nutritious as it is versatile? After having served them in layers, stuffed, or in the form of meatballs or pizzas, now I could not fail to roll them: here are the eggplant rolls! In this recipe, the eggplant rolls are stuffed with a classic prosciutto and cheese filling, a delicious heart that is already a whole program... Topped with a delicious tomato sauce and baked in the oven, they will be irresistible. A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases, I advise you to abound with the portions of the eggplant rolls: because no one will be able to resist these tempting rolls to be eaten in one bite! If you have vegetarian guests, don't change the menu but delight them with a delicious alternative.
INGREDIENTS
Egg plant 650 gCooked prosciutto 225 gTomato puree 400 gExtra virgin olive oil to tasteFine salt to tasteBlack pepper to tasteProvolone 225 gGarlic 1 segmentBasil to taste
PREPARATION
To prepare the eggplant rolls, first wash and dry the eggplant, then remove the stem and cut them lengthwise with a mandolin so as to obtain 15 slices about 1 cm thick. Place the eggplant slices on a baking tray lined with parchment paper, oil and season with salt and pepper. Now cook in a preheated convection oven at 210 C degrees for 10 minutes. In the meantime, prepare the tomato sauce. In a saucepan, pour a drizzle of oil and a clove of garlic. Pour in the tomato puree, season with salt and basil, bring to a boil, lower the temperature and cook for about 20 minutes. Once the eggplants are cooked, start stuffing them with cheese and cooked ham. Roll them up to get the rolls. Set the rolls aside. In a baking dish, pour 2-3 tablespoons of tomato sauce, place the eggplant rolls on top next to each other. Cover the eggplant with the rest of the sauce. Bake for 20 minutes in a preheated oven in static mode at 200°C. Once cooked, serve the eggplant rolls hot and stringy.
PRESERVATIONEggplant rolls can be stored in the refrigerator for 2 days in an airtight container. You can freeze them after cooking.
The eggplant season is just around the corner... Are you ready to take advantage of the many properties of this vegetable, as nutritious as it is versatile? After having served them in layers, stuffed, or in the form of meatballs or pizzas, now I could not fail to roll them: here are the eggplant rolls! In this recipe, the eggplant rolls are stuffed with a classic prosciutto and cheese filling, a delicious heart that is already a whole program... Topped with a delicious tomato sauce and baked in the oven, they will be irresistible. A simple and quick dish to make, tasty and delicious to serve as an appetizer or as a rich side dish. In both cases, I advise you to abound with the portions of the eggplant rolls: because no one will be able to resist these tempting rolls to be eaten in one bite! If you have vegetarian guests, don't change the menu but delight them with a delicious alternative.
INGREDIENTS
Egg plant 650 g
Cooked prosciutto 225 g
Tomato puree 400 g
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Provolone 225 g
Garlic 1 segment
Basil to taste
PREPARATION
To prepare the eggplant rolls, first wash and dry the eggplant, then remove the stem and cut them lengthwise with a mandolin so as to obtain 15 slices about 1 cm thick. Place the eggplant slices on a baking tray lined with parchment paper, oil and season with salt and pepper. Now cook in a preheated convection oven at 210 C degrees for 10 minutes. In the meantime, prepare the tomato sauce. In a saucepan, pour a drizzle of oil and a clove of garlic. Pour in the tomato puree, season with salt and basil, bring to a boil, lower the temperature and cook for about 20 minutes. Once the eggplants are cooked, start stuffing them with cheese and cooked ham. Roll them up to get the rolls. Set the rolls aside. In a baking dish, pour 2-3 tablespoons of tomato sauce, place the eggplant rolls on top next to each other. Cover the eggplant with the rest of the sauce. Bake for 20 minutes in a preheated oven in static mode at 200°C. Once cooked, serve the eggplant rolls hot and stringy.
PRESERVATION
Eggplant rolls can be stored in the refrigerator for 2 days in an airtight container. You can freeze them after cooking.
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