Eggplant Rollini
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Ingredients/ Συστατικά
  • 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
Instructions/ Εκτέλεση
  1. Cut the eggplants lengthwise in slices about quarter of an inch thick.
  2. Place them in a drainer and salt them to release their waters and bitterness.
  3. Let them stay like this for about 30 minutes.
  4. In the meantime, preheat oven to 200˚C / 400˚F.
  5. Wash them thoroughly to remove the salt.
  6. Place them on a pan covered with parchment paper.
  7. Salt them and brush them with olive oil.
  8. Bake them for about 20 to 30 minutes until they are soft and easy to roll.
  9. While the eggplants are baking make the stuffing.
  10. In a bowl add all the ingredients and mix to incorporate.
  11. Take a Pyrex or deep pan and add about 5 tbsp of marinara sauce.
  12. I made mine and I urge you to do the same.
  13. Homemade is a million times better than the store bought.
  14. When the eggplants are out of the oven and cooled a bit, they are ready to be stuffed.
  15. Take a slice and add a tbsp. of the cheese batter to its largest site.
  16. Role the eggplant and place it on top of the marinara sauce.
  17. Do the same for all of the slices.
  18. Pour some more marinara sauce on top of them and then sprinkle some more cheese.
  19. 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.
Notes/ Σημειώσεις
Inspired by
Recipe by Culinary Flavors at