Mediterranean eggplant rolls
difficulty
ingredients
- 2 Jolife eggplants, cut into 12 slices
- 120 g mozzarella cheese, cut into small cubes
- 120 g Jolife Piccadilly tomatoes
- 12 basil leaves
- 1 tablespoon oregano
- Salt
- Ground pepper to taste
- 15 pitted black olives
- 1 tablespoon extra-virgin olive oil
preparation
Rinse the Jolife eggplants and cut into 12 slices about 1/5 inch thick. Arrange the slices on a tilted cutting board, sprinkle with salt and let drain for about 20-30 minutes. Chop the mozzarella and the black olives. Sauté the Jolife cherry tomatoes in a small pan over low heat with basil, salt, pepper, oregano and oil and stir. Heat a griddle until very hot and grill the eggplant slices 1-2 minutes on each side. Spread the seasoned tomato sauce on the eggplant slices and top with mozzarella cubes, finely chopped black olives and a torn basil leaf. Roll up an eggplant slice to form a cylinder, arrange in an oiled ovenproof dish and repeat until all ingredients have been used, putting the rolls close together. Bake in a preheated oven for about 15 minutes, take the dish out of the oven, garnish the rolls with fresh basil leaves and a drizzle of extra-virgin olive oil and serve.