Hello everyone and welcome to my channel! Today, I'm sharing a truly delicious summer recipe that's perfect for a light yet flavorful dinner: Baked Eggplant Rolls.
This recipe is simple to make and will impress your guests with its rich, Mediterranean taste.
⬇️ SEE THE FULL RECIPE BELOW ⬇️
Ingredients:
- 3 medium eggplants
- 2 medium ripe round tomatoes
- 30g breadcrumbs
- 30g Panko
- 40g Parmigiano Reggiano
- 2 eggs
- Salt to taste
- Pepper to taste
- 1 garlic clove
- A few basil leaves
- A sprig of parsley
- Extra virgin olive oil
- Pitted green olives
- Desalted capers
Preparation:
1. Preheat the oven to 180°C (static).
2. Wash the eggplants, remove the top and bottom, and cut them lengthwise into regular slices of 4/5 millimeters.
3. Place the eggplants in a bowl, massage them with a drizzle of oil, and arrange them on a baking sheet lined with parchment paper. Lightly salt them and bake for 20 minutes, turning them after 10 minutes.
4. While the eggplants are baking, prepare the filling: chop the garlic, basil, and parsley. Dice the tomatoes.
5. Mince the olives and capers. Combine all the ingredients in a bowl, add the eggs, salt, pepper, Parmigiano Reggiano, and the breadcrumb and Panko mix. Mix well.
6. Remove the eggplants from the oven, stuff them with a spoonful of filling, and roll them up, ensuring the seam is at the bottom.
7. Oil and coat the rolls with the breadcrumb and Panko mix.
8. Bake again for 5-8 minutes in static grill mode until golden brown.
9. Remove the rolls from the oven and serve hot.
Tips:
- For a more intense flavor, you can add a pinch of oregano or chili to the filling.
- If you prefer, you can replace the green olives with black olives.
- The eggplant rolls can be prepared in advance, stored in the fridge covered with plastic wrap, and reheated in the oven before serving.
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