Rotolini di Melanzane con Pomodorini

You know what’s really good, like really, really good? Fried eggplant wrapped around salty ham and ooey gooey mozzarella! Do I have your attention? …Because one taste of these eggplant rolls and it’s love at first bite!

Roltini-Melanzane-7These are great as an antipasto or served alongside a main course like grilled fish or roasted meat. I made this batch of eggplant rotolini smothered in cherry tomatoes and garlic, but you can serve them plain as well. I can also attest that they are good bubbling hot or serve them at room temp, so you can eat them with your hands.

Ready for the recipe!?

Roltini-Melanzane-1Rotolini di Melanzane con Pomodorini
Eggplant Rolls with Cherry Tomatoes

Recipe adapted from Tessa Kiros, Twelve
Serves 6

2 large eggplants, sliced lengthwise into 1/8 inch slices
Olive oil for frying
4 1/2 ounces (120 grams) Prosciutto cotto, thinly sliced
7 ounces (200 grams) mozzarella, sliced
Big handful of fresh basil leaves
Freshly grated Parmesan cheese
2 cloves garlic, flattened and quartered
1 14 ounce can Pomodorini (cherry tomatoes) or use fresh if they are in season

Put the slice eggplant in a colander, sprinkle with salt and let set about 30 minutes to drain their bitter juices away. Rinse and pat dry with a paper towel.

In a frying pan heat enough oil to shallow-fry the eggplant. Fry them in batches for about 3 minutes on each side or until golden and cooked through. Transfer to a plate lined with paper towel.

Top each eggplant slice with a slice of ham, mozzarella, basil and a grating of Parmesan cheese. Make a little parcel by rolling the eggplant up end to end and secure with a toothpick.

Meanwhile in an oven dish add a drizzle of olive oil, the cherry tomatoes along with their juice, 1/4 cup water, garlic and salt and pepper to taste. Bake in an oven at 300 degrees for about 45 minutes to 1 hour or until bubbling and flavorful.

Add the parcels of rolled eggplant and heat in a 350 degree oven until the cheese has melted. Serve immediately

*You can even make the eggplant parcels earlier in the day and reserve to heat through later on.

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