Eggplant Rolls with Mozzarella and Tomato Sauce
⏳ Time
40 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Eggplant rolls with mozzarella and tomato sauce
Ingredients
- Eggplants - 2 pieces
- Melted Cheese - 3.5 oz
- Tomatoes - 2 pieces
- Walnuts - 2.3 oz
- Garlic - 2 cloves
- Olive Oil - to taste
- Salt - to taste
Step by Step guide
Step 1
Slice the eggplants lengthwise, about 4–5 mm thick, and fry in olive oil until nicely browned.
Step 2
While the eggplants are frying, prepare the tomatoes: pour boiling water over them and peel off the skin. Then, dice them into small cubes. Finely chop the garlic and walnuts.
Step 3
Place the fried eggplants on a plate and let them cool. Meanwhile, add the tomatoes, walnuts, garlic to the same pan, season with salt and pepper, and simmer until the tomatoes are soft. During this time, you can slice the mozzarella.
Step 4
When the tomato mixture is ready, set aside a little for plating (about 2 tablespoons per serving), and use the rest to form the rolls: place cheese on a strip of eggplant (approximately in the middle), then add the tomato sauce on top, fold both ends of the eggplant, and secure with a toothpick.
Step 5
Place the finished rolls on parchment paper on a baking sheet or suitable oven dish and bake for about 20 minutes at 356°F. Keep an eye on how the cheese is doing in the heat; it may melt sooner and leak out, so don't stray far from the oven.
Step 6
Serve the finished rolls on the tomato sauce and garnish with herbs.
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