Eggplant Rolls with Mozzarella and Salami
This dish features thin slices of eggplant that are grilled until tender and slightly charred. Each slice is then topped with a piece of mozzarella cheese and a slice of salami. The eggplant is rolled up, securing the fillings inside, and then baked until the cheese is melted and the rolls are golden. The result is a savory, bite-sized appetizer or side dish that combines the smoky flavor of grilled eggplant with the creamy mozzarella and spicy salami. These rolls are perfect for serving at parties or as part of a Mediterranean-inspired meal.
Ingredients
- 3.5 oz Thin slices of salami
- 2 Eggplants
- 2 cloves Garlic
- 4 Sprigs chervil
- 14 oz Buffalo mozzarella
- 3.5 oz Parmesan
- 8.8 oz Tomato pulp
- 6.8 fl oz Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 200°C (400°F). Slice the eggplants lengthwise into thin slices about 5 mm thick. Arrange them flat on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper. Bake for 20 minutes.
- Drain and cut the mozzarella into sticks. Grate the Parmesan. Peel and crush the garlic using a garlic press.
- Sauté the garlic in a pan with 2 tbsp of olive oil, then add the tomato pulp. Season and cook down for 5 minutes. Pour the tomato sauce into a baking dish.
- Place a slice of salami on the wider end of each eggplant slice. Top with mozzarella sticks and a few sprigs of chervil. Roll up the eggplant slices and secure them with wooden toothpicks.
- Stand the eggplant rolls upright in the baking dish with the tomato sauce. Sprinkle with grated Parmesan and bake for 20 minutes at 180°C (350°F). Serve hot.
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Notes
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