A fresh, light and easy to prepare dish. Grilled eggplant rolls are ideal for a delicious aperitif or an appetizing side dish.
Thanks to the possibility of being able to keep them in the refrigerator, the eggplant rolls can also be prepared the day before. The secret to perfect preparation? A hot plate and the spreadable cream cheese embellished with chives and mint. Robiola, cow or sheep ricotta, goat cheese, philadelphia or quark cheese, there are many variations that can be used for the filling. Why not try different ones?
INGREDIENTS FOR 4 PEOPLE)
- 1 Black oval eggplant (large)
- 200 g Robiola
- 3 leaves Mint
- 3 sprigs Chives
- 1 tablespoon Extra virgin olive oil
- 1 pinch Salt
- q.s. pepper
- q.s. Balsamic vinegar
METHOD
You start by cleaning the aubergine by washing it and removing the stalk. Then cut slices of about 5 mm for the longest side. They lie on a hot plate for about a minute on each side. Before removing them from the heat, sprinkle them with a pinch of salt. Remove the slices and place them on a plate letting them cool.
At the same time, you can proceed with the preparation of the filling by working the robiola with aromatic herbs, a pinch of salt, ground pepper and a drizzle of oil. A nice homogeneous cream should be obtained.
Place the grilled eggplant slices and spread over a teaspoon of cream cheese. They roll up on themselves from the short side to form rolls. It will not be necessary to close them because the cheese will already be the “glue”. You can season the grilled eggplant rolls with a few drops of balsamic vinegar to enhance the flavor of the cheese and vegetables.
Enjoy your meal!
