Mediterranean Eggplant Rolls
The Mediterranean Eggplant Rolls are a proposal for a second course, a rich side dish, or a rich and tasty vegetarian appetizer that involves the use of typical products of the cuisine of our south, eggplant, tomato, ricotta, mozzarella. Delicious morsels with a stringy and tasty filling that are easy to make, excellent to be enjoyed hot, also perfect to be savored cold that we can once you like covered with tomato puree and mozzarella and au gratin in the oven. To your taste we can enrich with oregano or fresh basil leaves. Now let's see what we need to make our Mediterranean Eggplant Rolls.
Ingredients
1 large round eggplanta 200 gram package of cow's milk ricotta 10 plum tomatoes + some that we will need to au gratin2 tablespoons of grated Grana Padano1 mozzarella of 125 grams well drained from the preserving liquidgarlic a clovefine saltfreshly ground black pepperextra virgin olive oilparsley to taste
Steps
First of all, prepare the sauce and put a drizzle of extra virgin olive oil and a clove of garlic in a non-stick pan and let it flavor; Add the chopped cherry tomatoes, season with a pinch of salt and freshly ground black pepper to taste. Remove the stalk from the eggplant, wash it, dry it with kitchen paper and cut it into slices as thick as possible one centimeter thick. Grill them on a hot grill on both sides, place them on a plate, salt and season them with a drizzle of extra virgin olive oil. In a bowl, mix the ricotta with the grated cheese and diced mozzarella. On each slice of eggplant we spread a veil of tomato sauce, and the filling with the cheeses and place our rolls in a baking dish. At this point we can simply place some cherry tomatoes on top and heat in the oven or cover them with more tomato sauce, a few slices of grated Grana Padano mozzarella and au gratin in the oven to taste. Our Mediterranean Eggplant Rolls are ready to be served.
The Mediterranean Eggplant Rolls are a proposal for a second course, a rich side dish, or a rich and tasty vegetarian appetizer that involves the use of typical products of the cuisine of our south, eggplant, tomato, ricotta, mozzarella. Delicious morsels with a stringy and tasty filling that are easy to make, excellent to be enjoyed hot, also perfect to be savored cold that we can once you like covered with tomato puree and mozzarella and au gratin in the oven. To your taste we can enrich with oregano or fresh basil leaves. Now let's see what we need to make our Mediterranean Eggplant Rolls.
Ingredients
1 large round eggplant
a 200 gram package of cow's milk ricotta
10 plum tomatoes + some that we will need to au gratin
2 tablespoons of grated Grana Padano
1 mozzarella of 125 grams well drained from the preserving liquid
garlic a clove
fine salt
freshly ground black pepper
extra virgin olive oil
parsley to taste
Steps
First of all, prepare the sauce and put a drizzle of extra virgin olive oil and a clove of garlic in a non-stick pan and let it flavor; Add the chopped cherry tomatoes, season with a pinch of salt and freshly ground black pepper to taste. Remove the stalk from the eggplant, wash it, dry it with kitchen paper and cut it into slices as thick as possible one centimeter thick. Grill them on a hot grill on both sides, place them on a plate, salt and season them with a drizzle of extra virgin olive oil. In a bowl, mix the ricotta with the grated cheese and diced mozzarella. On each slice of eggplant we spread a veil of tomato sauce, and the filling with the cheeses and place our rolls in a baking dish. At this point we can simply place some cherry tomatoes on top and heat in the oven or cover them with more tomato sauce, a few slices of grated Grana Padano mozzarella and au gratin in the oven to taste. Our Mediterranean Eggplant Rolls are ready to be served.
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