Tricolor Eggplant Roulades

    Posted by pierluca minniti on

    These delicious morsels with a stringy filling can also be served as a tasty side dish or vegetarian main course. Easy and quick to prepare, eggplant rolls are an explosion of Mediterranean flavor!
    Prepare the sauce by heating the oil in a saucepan, add a clove of garlic and fry it for 5 minutes over low heat. When the oil has taken on flavour, pour in the tomato pulp, add salt and leave to cook for about 10 minutes.
    Wash the aubergine and cut it into slices about 1 cm thick, making 4 long slices of uniform thickness.
    Grill the aubergine slices on both sides and transfer them onto a plate.
    Break up the mozzarella with your hands and preheat the oven to 180° in static mode.
    Now start assembling the roulades: distribute a layer of tomato on the surface of the aubergines, add some mozzarella, a few olives and a basil leaf.
    Roll up the stuffed eggplants and place them in a small oven dish. Finally, cover the roulades with some tomato sauce and a few pieces of mozzarella.
    Bake the roulades in a static oven preheated to 180° for about 10 minutes, just enough time for the mozzarella to melt.
    Sfornate.........and eat!!!

    Long eggplant (4 slices)
    100 grams Mozzarella
    100 grams Tomato puree
    100 grams Pitted green olives
    Basil as needed
    Garlic 1 clove
    Extra-virgin olive oil 2 tablespoons
    Salt to taste

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