Eggplant Rolls Filled with Cheese

Ingredients

• 2 small eggplants
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 125 g sun‑dried tomatoes (in oil)
• 250 g mozzarella cheese (2 balls)
• 0.5 bunch Basil

Instructions

1. 1.

   Wash, trim and slice the eggplants lengthwise into about 0.5 cm thick strips. Preheat the grill, lightly brush the rack with olive oil, and grill the eggplant slices for about 2 minutes on each side over medium heat. Mix remaining olive oil and balsamic vinegar, season with salt and pepper. Remove the eggplants from the grill, place them on a platter, and brush with the dressing. Wash basil, shake dry, and pluck the leaves. Drain the tomatoes, pat dry, and roughly chop. Drain mozzarella and cut into sticks. Place a basil leaf, some tomato, and mozzarella stick on each eggplant strip, roll up, and secure with a wooden skewer. Serve immediately warm.