Eggplant rolls

Recipe from: 12/9/1999 12:00:00 AM
Ingredients 8
Servings 2


Serving Change
  • 2
    medium eggplants (aubergines), sliced lengthwise
  • olive oil
  • prepared basil pesto (optional)
  • balsamic vinegar or lemon juice
  • salt and lemon pepper
  • 250
    fresh breadcrumbs
  • 15
    chopped fresh herbs (or 5 ml (1 t) dried herbs)
  • 500
    grated cheese


Sprinkle the eggplant slices with salt and leave for 30 minutes, to draw out the bitter juices. Rinse under running water and pat dry with paper towelling. Brush each slice of eggplant with olive oil and grill until lightly browned on one side. Turn over and grill until soft. Remove from the oven and leave to cool. (The slices can also be prepared in a griddle pan.) Spread each slice with a teaspoon of pesto (if using), sprinkle with balsamic vinegar or lemon juice and season with salt and pepper. Mix the breadcrumbs, herbs and grated cheese. Spoon a thin layer of cheese mixture onto each slice and roll up carefully. Secure with a cocktail stick and chill in the refrigerator. Before serving, sprinkle the roils with a few more drops of balsamic vinegar or lemon juice, arrange on a large platter and serve as a snack with Italian bread. Alternatively, serve with salad as a light meal or starter. Makes about 15 rolls.

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