Eggplant Roll Antipasti
So tastes summer! Eggplant roll antipasti from Spoonsparrow comes as a Mediterranean starter or snack and is always well received.
Ingredients
- 500 g eggplant (2 eggplants)
- Salt
- 8 dried tomatoes (in oil)
- 50 g pecorino
- 4 Garlic cloves
- 6 tbsp Olive oil
- 0.5 tsp rosemary needles
Instructions
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1.
Wash, clean the eggplants and cut them very diagonally into about 0.5 cm thick, large slices. Sprinkle with salt and let stand for 30 minutes. Rinse the slices, pat dry and spread on a kitchen towel. Let dry for 3 hours. Drain the tomatoes and cut them into 1/2 cm wide strips. Crumble the pecorino very finely.
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2.
Place one tomato strip and some cheese on each eggplant slice, roll up and secure with a toothpick. Peel the garlic and slice it. Heat about 6 tbsp oil in a pan, briefly sauté the garlic and rosemary over medium heat. Add the eggplant rolls and fry for about 1/2 minute per side.
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3.
Serve the eggplant roll antipasti warm or cold and enjoy.
