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Eggplant rolls for grilling

updated

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Ingredients for 4 servings:

  • 1 large eggplant(s)
  • ½ bunch parsley
  • 1 clove(s) garlic
  • 50 ml olive oil
  • 50 g Parmesan, grated
  • 1 tbsp breadcrumbs
  • 1 ball(s) of mozzarella
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

filled with mozzarella

Cut the eggplant lengthwise into thin slices (using a bread machine). Salt both sides and set aside. Finely chop the garlic clove and sauté in olive oil over low heat. Purée the parsley, Parmesan cheese, breadcrumbs, and garlic with the oil using a hand blender. This should form a spreadable paste. Season with salt and pepper. Rinse the eggplant slices and pat dry. Spread each slice with about 1 teaspoon of the paste. Cut the mozzarella into about 1 cm thick strips and place them on the eggplant slices. Roll them up and thread them onto skewers. Grill the rolls, turning occasionally, until browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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