Stuffed and Rolled Eggplant
Try this easy appetizer idea: stuffed and rolled eggplant are perfect for a brunch or a snack.
15 July, 2018
ingredients
Eggplants
2 big, long
Salt
2 tbsp
Parsley
leaves, chopped
Basil
leaves, chopped
Garlic
2 cloves
Olive Oil
100 ml ca.
Parmesan Cheese
100 g, freshly grated
Pepper
ground
Bread
5 tbsp, white, freshly grated
Mozzarella Cheese
150 g, buffalo
Tomatoes
2 beafsteak, peeled cut in halves, cored and cut in cubes
Preparation
- Cut the eggplants lengthwise in thin slices, put them one next to the other on a plate and sprinkle them with salt and let it draw for 30 minutes.
- Then wash them and dab away the water until they are dry.
- Brown the herbs and the pressed garlic cloves in olive oil a little bit, remove it from the cooker, mix it with white bread crumbs and cheese and produce a mass out of it which is easy to spread, salt and pepper it.
- Spread the mass evenly onto the eggplant slices.
- Cut the mozzarella into stripes (ca. 1 cm thick), place them crossways onto the eggplant slices and sprinkle them with the tomatoe cubes.
- Roll them and fix them together with a toothpick.
- Fry the rolled eggplant them in olive oil until they are golden brown.
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