Eggplant Rollini
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer
- 250 gr. / 8 oz. Mascarpone
- 3 large and long eggplants
- 1 cup Metsovone or any other smoked cheese, grated
- 1 cup gruyere cheese, grated
- 7 basil leaves, chopped
- 1 egg
- Pepper
- Marinara sauce
- More cheese to sprinkle on top
- Cut the eggplants lengthwise in slices about quarter of an inch thick.
- Place them in a drainer and salt them to release their waters and bitterness.
- Let them stay like this for about 30 minutes.
- In the meantime, preheat oven to 200˚C / 400˚F.
- Wash them thoroughly to remove the salt.
- Place them on a pan covered with parchment paper.
- Salt them and brush them with olive oil.
- Bake them for about 20 to 30 minutes until they are soft and easy to roll.
- While the eggplants are baking make the stuffing.
- In a bowl add all the ingredients and mix to incorporate.
- Take a Pyrex or deep pan and add about 5 tbsp of marinara sauce.
- I made mine and I urge you to do the same.
- Homemade is a million times better than the store bought.
- When the eggplants are out of the oven and cooled a bit, they are ready to be stuffed.
- Take a slice and add a tbsp. of the cheese batter to its largest site.
- Role the eggplant and place it on top of the marinara sauce.
- Do the same for all of the slices.
- Pour some more marinara sauce on top of them and then sprinkle some more cheese.
- Bake in a preheated oven in 175˚C / 350˚F for about 30 minutes or until the cheese on top has taken a golden color.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/eggplant-rollini/
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