Stuffed and Rolled Eggplant
Try this easy appetizer idea: stuffed and rolled eggplant are perfect for a brunch or a snack.
July 15, 2018
ingredients
Eggplants
2 big, long
salt
2 tbsp
Parsley
leaves, chopped
basil
leaves, chopped
Garlic
2 cloves
Olive oil
100 ml ca.
Parmesan
100 g, freshly grated
Pepper
ground
bread
5 tbsp, white, freshly grated
Mozzarella
150 g, buffalo
Tomato
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.
