VEGETARIAN

Eggplant and Mozzarella Rolls with Arugula Dressing

Appetizers | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant and Mozzarella Rolls with Arugula Dressing

Ingredients

Yellow Cherry Tomatoes - 1 piece
Eggplants - 10.6 oz
Melted Cheese - 5.3 oz
Basil - 1 bunch
Sun-Dried Tomatoes - 4 pieces
Lemon - 1 piece
Champagne Vinegar - 1 teaspoon
Olive Oil - 3 tablespoons
Arugula - 0.9 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the grill pan. Cut the tomato into 4 rings, and the mozzarella into 4 pieces. Slice the eggplant diagonally. Place a ring of tomato in the center of each eggplant oval, topped with a piece of mozzarella. Tear the basil leaves by hand, sprinkle them over the mozzarella, and add the sun-dried tomatoes.

Step 2

Wrap the filling with the eggplant from both sides to form a roll, securing it with a wooden skewer. Place the eggplants on the grill pan and cook for 1-2 minutes on each side until characteristic grill marks appear.

Step 3

For the dressing, combine the vinegar, lemon juice, olive oil, arugula, salt, and pepper in a blender and blend. Arrange the rolls on serving plates and drizzle with the prepared dressing.