Eggplant rollatini
Ingredients
- 3 pcEggplant (aubergine) (thinly sliced)
- 400 gBrousse (fresh sheep's milk cheese made from whey) (drained)
- 50 gParmesan cheese (grated)
- 150 gBuffalo milk mozzarella ("di bufala") (shredded)
- 1 pcEgg (beaten)
- 2 pcGarlic (minced)
- 1 pcBasil (chopped)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlMarinara Sauce
Method
Tender eggplant slices rolled around a creamy cheese filling. The dish comes out of the oven bubbling, with melted mozzarella stretching from your fork and a tomato sauce reduced to coat every bite.
- 1
Slice the eggplants lengthwise into 5mm thick pieces. Salt each slice with sea salt and let them sweat for 20 minutes to remove bitterness. Pat dry thoroughly with a clean cloth.
- 2
Brush the slices with extra virgin olive oil. Bake or pan-fry until they are flexible and lightly golden. They shouldn't break when handled.
- 3
In a mixing bowl, combine the brousse cheese, egg, parmesan, and chopped basil. Add finely minced garlic and a pinch of ground black pepper. The mixture should be smooth and firm.
- 4
Place a generous spoonful of filling at the end of each eggplant slice. Roll tightly. Place the rolls, seam side down, in a baking dish already coated with marinara sauce.
- 5
Cover with the remaining sauce and sprinkle with mozzarella. Bake at 200°C until the cheese is well browned and the sauce is bubbling at the edges.
Frequently asked questions
How do you get this dish right?
- Don't skip the salt sweating, it prevents the eggplant from becoming spongy and bitter.
- If the sauce reduces too quickly, cover the dish with parchment paper for the first 15 minutes.
How long does this dish keep?
Keep for up to 3 days in the fridge in an airtight container. Flavors are even better the next day after gentle reheating.
