Stuffed Eggplant Rolls Recipe

Name: Stuffed Eggplant Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp salt; 1 None aubergine, cut lengthways into 5mm thick slices; 2 tbsp extra virgin olive oil; None None FOR THE GORGONZOLA AND BASIL STUFFING; 100 g Gorgonzola (or other soft blue cheese); 50 g good-quality Parmesan, grated; 6 None fresh basil leaves, thinly sliced; 1/2 None lemon, grated zest; 2 tbsp chopped fresh flat-leaf parsley; None None FOR THE SALSA; 1 None red pepper, halved, deseeded; 1 None courgette, cut into 5mm dice; 4 tbsp extra virgin olive oil; 1 tbsp pine nuts, toasted; 4 None fresh basil leaves, thinly sliced; 1/2 None small red onion, finely diced; 2 tbsp red wine vinegar; None None pinch of chilli flakes; None None TO SERVE; 12 thin slices baguette; None None extra virgin olive oil, for brushing and drizzling; 2 None (125g) mozzarella balls, halved; 4 slices prosciutto

Servings: persons

1 tsp salt
1 None aubergine, cut lengthways into 5mm thick slices
2 tbsp extra virgin olive oil
None None FOR THE GORGONZOLA AND BASIL STUFFING
100 g Gorgonzola (or other soft blue cheese)
50 g good-quality Parmesan, grated
6 None fresh basil leaves, thinly sliced
1/2 None lemon, grated zest
2 tbsp chopped fresh flat-leaf parsley
None None FOR THE SALSA
1 None red pepper, halved, deseeded
1 None courgette, cut into 5mm dice
4 tbsp extra virgin olive oil
1 tbsp pine nuts, toasted
4 None fresh basil leaves, thinly sliced
1/2 None small red onion, finely diced
2 tbsp red wine vinegar
None None pinch of chilli flakes
None None TO SERVE
12 thin slices baguette
None None extra virgin olive oil, for brushing and drizzling
2 None (125g) mozzarella balls, halved
4 slices prosciutto

1
Preheat oven to 180u00b0C/160u00b0C fan/gas 4. Sprinkle salt over aubergine slices and leave for 10 mins. Pat dry. Heat a griddle pan or frying pan until smoking hot. Brush 4 of your best slices of aubergine with some of the olive oil and place in the hot pan. Cook for 1-2 mins on each side, until charred. Place on chopping board.
2
Mix all the stuffing ingredients together and place a large tablespoon of mixture on one end of each slice of cooked aubergine. Roll up.
3
To make the salsa, roast pepper halves for 6-8 mins, until charred. Remove skin and dice flesh. Mix all salsa ingredients together and season to taste.
4
Brush baguette slices with oil on both sides and place on baking tray. Bake until golden (6-8 mins).
5
Place 1 tbsp salsa on each serving plate and place an aubergine roll on top. Arrange cut mozzarella to one side, place prosciutto next to mozzarella, then 3 slices toasted bread. Drizzle plates with extra virgin olive oil.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tsp salt, 1 None aubergine, cut lengthways into 5mm thick slices, 2 tbsp extra virgin olive oil, None None FOR THE GORGONZOLA AND BASIL STUFFING, and more.

Yes, Stuffed Eggplant Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggplant Rolls

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