Cold eggplant roll, an easy, quick, and light recipe, perfect for summer! A simple base of grilled eggplants, to be filled with your preferred ingredients, in my case I chose cream cheese, cooked ham, and arugula… but you can vary as you like, at the end of the preparation you will find some suggestions. The grilled eggplant roll is excellent as an appetizer, but it can also be served as a main course, in larger portions. To cut regular slices that do not open, remember to let the roll rest in the refrigerator for at least an hour, so it will compact well. Try the recipe because it is really delicious!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Seasonality: Summer
- Energy 144.65 (Kcal)
- Carbohydrates 6.09 (g) of which sugars 3.74 (g)
- Proteins 8.10 (g)
- Fat 10.20 (g) of which saturated 1.12 (g)of which unsaturated 1.35 (g)
- Fibers 2.90 (g)
- Sodium 380.83 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 eggplant (large)
- 3.5 oz cream cheese
- 4.2 oz cooked ham (or other deli meat)
- arugula (or cut salad)
- extra virgin olive oil
- salt
Tools
- Grill Pan
- Plastic Wrap
- Aluminum Foil
Preparation
Wash the eggplant and cut it into slices about a half-inch thick, lengthwise.
Grill the slices on a nonstick grill pan, adding a pinch of salt and a little oil.
Once they are tender, let them cool on a plate.
Lay them out on a sheet of plastic wrap, trying to form a rectangle. Press lightly with a glass or rolling pin to compact them (1).
Spread the cream cheese on the eggplants, then add the cooked ham slices (2).
Sprinkle with a generous handful of arugula (3). Roll the eggplants tightly using the plastic wrap to form a cylinder, and close the ends with the wrap (4).
Wrap the roll with a sheet of aluminum foil and place it in the refrigerator. Let it chill for at least an hour so it will be easier to slice.
The cold eggplant roll is ready, just before serving remove the aluminum and plastic wrap and transfer it to a serving dish.
All that remains is to slice it and serve… enjoy your meal!
Advice and Variations
Instead of cooked ham, you can use bresaola, speck, prosciutto or another deli meat.
You can spread the eggplants with Philadelphia, robiola, ricotta or another cream cheese.
You can add other grilled vegetables, like bell peppers or zucchini.
FAQ (Frequently Asked Questions)
How can I store the roll?
You can store it in the refrigerator for up to a couple of days, wrapped in plastic wrap and foil.
