Eggplant Cannelloni With Mozzarella and Tomato Salsa

1. 1

   Slice the two eggplants as thinly as possible.

2. 2

   Oil lightly and chargrill.

3. 3

   Lay chargrilled eggplant on a flat surface and place mozzarella pieces at one end of eggplant slice.

4. 4

   Roll the eggplant slice around the mozzarella so that you end up with a sausage like roll.

5. 5

   Lay rolls side by side in a baking dish.

6. 6

   Sprinkle with sea salt, ground peppercorns and parmesan cheese.

7. 7

   Place under a griller to melt cheese.

8. 8

   Serve warm with seasoned, halved cherry tomatoes mixed with fresh chopped basil, extra virgin olive oil and a hint of white wine vinegar.

9. 9

   Try to use tender young eggplant to obtain the best result.

10. 10

    Buffalo mozzarella is ideal for this recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.