Time: 25 min.
Complexity: easily
Servings: 6

Eggplant rolls with homemade cheese and sun-dried tomatoes are a simple and elegant appetizer. The delicate combination of mixed cheeses, sun-dried tomatoes, and herbs, topped with vibrant basil leaves, will brighten up any table. Thanks to their density and sponginess, eggplants hold their shape well while remaining tender. You can slice them into rounds for casseroles or cheese towers, cube them for vegetable stews, shape their halves into unique boats, or even slice them into thin strips like pasta.

Ingredients:

• 1 large firm eggplant
• Grill spice mix
• 1 tbsp. ricotta cheese
• 0.5 cup grated Parmesan
• 1 tbsp. semi-soft cheese with sun-dried tomatoes
• A few turns of the black pepper grinder
• 2 cups arugula leaves, chopped
• 1 cup basil leaves, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggplants, ricotta cheese, Parmesan cheese, seasoning for grilled meat, arugula, basil

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Preparation:

Step 1
• Heat a grill pan over high heat. Thinly slice the eggplant, making at least 18 wedges. Season with the grill spice mix. Grill the thin slices until tender, 2-3 minutes per side or until cooked through.
Step 2
• Mix the cheeses together, seasoning with black pepper. Top each eggplant slice with a little cheese, arugula, and basil, then roll them up. The greens should be sticking out from both ends of the eggplant rolls.

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