Today’s dish is a nice vegetarian vegetable dish that goes well with risotto or as a part of a tapas meal. I just remembered that I never really enjoyed eggplant. I always thought it was a bit of a mushy, tasteless vegetable. Nowadays I completely disagree, but that might also have to do with the fact that I now better know how diverse the vegetable is and what you can do with it. These rolls are a bit challenging to make but it’s really worth the effort!
Ingredients for 8-12 rolls:
- 2 eggplants
- 3 tomatoes
- 1 mozzarella
- a handful of pine nuts
- fresh basil leaves
- 1 clove of garlic
- olive oil
- pepper
How to prepare it:
Cut the eggplants in long, small slices. Peel the skin of the garlic, take out the root and squeeze half of the garlic in a small bowl. Poor some olive oil on top and stir well. Cover both sides of the eggplant slices with some olive oil. Put a grilling pan on the stove. Once the pan is hot, put the slices of eggplant in it. Grill the slices on both sides until a nice print forms on the eggplant. Repeat this exercise for all slices. Put the slices on a board.
Boil some water to peel off the skin of the tomatoes. To help the process, cut a cross in the skin of the tomatoes and put them into the boiling water for 2 minutes. Poor away the hot water and cool down the tomatoes. Peel of the skin, cut out the green part and blend the tomatoes with your blender or food processor.
Squeeze the remaining garlic into the tomato sauce, add some pepper as well. Put a tablespoon of the sauce on top of each eggplant slice. Cut the mozzarella into small slices. Chop the basil. Put some mozzarella and basil on top of the tomato sauce and sprinkle some pine nuts on top of it.
Carefully role up the eggplant. Put the roles in a baking dish and put them in the oven grill for 10 min.
Enjoy!
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