Eggplant rolls are a combination of expressive, herbal pesto and creamy ricotta wrapped in slices of grilled, delicate vegetables. They can be served as an addition to other dishes or as a stand-alone snack or party appetizer, e.g. on St. Andrew’s Day, St. Nicholas Day or New Year’s Eve. They are perfect as corks at various types of family parties and special events. The dish will bring you some Mediterranean, sunny and expressive flavors.
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Ingredients:
- 2 medium eggplants,
- 100 g sera feta,
- 100 g sera ricotta,
- 2 tablespoons of olive oil,
- 2 teaspoons of lemon juice.
Pesto:
- 100 g fresh basil leaves,
- 75 ml olive oil,
- 50 g grated parmesan cheese,
- 50 g pine nuts,
- garlic clove,
- 1/2 teaspoon of salt,
- 1/4 teaspoon of black pepper.
How to do it:
Prepare the pesto. Place all ingredients, except olive oil, in a blender and start mixing. While blending, slowly add olive oil until it turns into a smooth paste. Transfer the pesto to a bowl.
Prepare eggplant rolls. Heat a grill pan over high heat. Cut the eggplants lengthwise into slices about 5 cm thick. Brush them evenly on both sides with olive oil. Grill the slices in batches for about 3 minutes on each side. Remove them from the pan and let them cool.
In a bowl, mix pesto, ricotta cheese and lemon juice until smooth.
Spread a teaspoon of the mixture on each sliceand put a piece of feta cheese at one end. Roll up the eggplant slices and secure them with toothpicks.
Place the finished eggplant rolls on a plate. Serve immediately after preparation.
Store leftovers in the refrigerator in an airtight container. Use within 2 days.
Source: Terazgotuje.pl
See also:
Insanely creamy Masurian carrots. My favorite addition to dinner
The best herrings for St. Andrew’s Day. This snack is the first to disappear from the table
Moist tangerine cake. It will disappear down to the last crumb
