Aubergine rolls with mozzarella


A simple and tasty recipe for grilled eggplant rolls stuffed with Italian prosciutto, cherry tomatoes and small mozzarella balls.

Aubergine rolls with mozzarella


For 4 Person(s)


  • 1 long eggplant
  • 80 g of Italian prosciutto
  • small mozarella balls (1 for each roll)
  • cherry tomatoes (1/2-1/4 tomato for each roll)

Aubergine rolls with mozzarella Directions

  1. Wash the eggplant. Remove the stem and cut into long slices and 1/2 - 1 cm high. Put them in a bowl, sprinkle with salt and set aside in a colander for half an hour.

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  2. Rinse and dry well with paper towels. Lightly brush with oil and cook on a griddle pan or in a frying pan for about 3 minutes per side. Allow to cool.

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  3. Cover each slice of eggplant with a strip of prosciutto. Place a quarter of tomato and a small mozzarella ball on the beginning of the strip.

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  4. Roll up and fasten each roll with a toothpick. Serve immediately, or you can align the rolls on a baking tray lined with baking paper and bake at 180 ° C for 5 minutes.

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Nutrition facts

(diet, gluten free)
Per Serving


Saturday, 30 July 2016
nice - PaulaK

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