Aubergine rolls
These aubergine rolls are a delicious appetizer that you should prepare in generous quantities: the contrast between the delicate crispness of their exterior and the creaminess of the filling is real pleasure! These rolls are perfect for a buffet or for a summer lunch with friends, and you can also choose to make them more or less tangy by either using a normal or a smoked ‘scamorza’ cheese, the latter with a more intense flavour. However, the outcome will inevitably be fabulous and these rolls will disappear much faster than the time you took to prepare them!
Ingredients
-
aubergine Two aubergines
-
scamorza cheese 150 grams In slices
-
cooked ham 150 grams
-
oil
-
salt
Start shopping
Dried aubergine pesto, with Bronte pistachio
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Smoked Caciocavallo
Tria of wheat Senatore Cappelli
Grilled artichokes
Organic monococcal spelled
Preparation
Cut the aubergine into slices and let them drain sprinkled with salt for a half hour. Then dry them with a paper towel, dust them in flour and fry. Make the rolls by laying a piece of ‘scamorza’ cheese and a piece of ham on each slice. Roll them up. Fry the rolls for 10 minutes so as to melt the cheese. Alternatively you can cook the rolls in the oven for 10 minutes.
Step by step
|
Let the aubergines rest for a while sprinkled with salt
|
|
Dust the aubergine slices with flour
|
|
Fry the aubergine slices
|
|
Put half a slice of scamorza cheese on every slice of aubergine
|
|
Add a little slice of ham
|
|
Roll the aubergine slices up, if necessary holding them in place with a toothpick
|
|
Heat through in a pan with a lid until the cheese has melted; alternatively cook for ten minutes in the oven
|
|
Serve the rolls
|