The eggplant bundles are an easy and quick cold summer main dish to prepare, perfect to serve as an appetizer or for a happy hour. The recipe is very simple and is made in just a few easy steps. For this preparation, I recommend letting the eggplants purge after cutting them, with coarse salt. This way they will lose the water and become less bitter. After grilling them on a very hot pan, you can fill them according to your taste and imagination. For this recipe, I used a combination that I love very much: cream cheese and prosciutto. To make the presentation on the table original, I closed the rolls with chives. I know you’re wondering why I’ve been putting chives everywhere lately, but I love it. Alternatively, you can add some arugula inside the bundle before closing it. These bundles are perfect for a buffet and can be prepared in advance. What do you say, shall we make them together? Then follow me into the kitchen, because the easy and quick eggplant bundles will be ready in a click!
If you are interested in other recipes with eggplants, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 111.02 (Kcal)
- Carbohydrates 3.21 (g) of which sugars 1.92 (g)
- Proteins 8.73 (g)
- Fat 7.27 (g) of which saturated 0.80 (g)of which unsaturated 1.41 (g)
- Fibers 1.64 (g)
- Sodium 374.10 (mg)
Indicative values for a portion of 76 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 black oval eggplant
- 4.2 oz cream cheese
- 3.5 oz prosciutto
- chives (to taste)
Tools
- Pan
- Cutting Board
- Knife
- Colander
Steps
First, wash the eggplant, dry it, remove the stem, and cut it into slices. For this recipe, I left the skin on, but you can remove it if you prefer. Then place the slices in a colander with coarse salt and let them purge for half an hour. This way they will lose water and become sweeter. Afterwards, rinse them under water and dry them very well with paper towels. Then heat a non-stick grill pan and cook the eggplants for 2 or 3 minutes per side.
Place an eggplant slice on a cutting board, spread a tablespoon of cream cheese, and add a slice of prosciutto. If you prefer, you can use bresaola or speck. Then close the slice by rolling it to form a roll.
Close the bundles by tying them with chives and serve.
Variations and Tips
The eggplant rolls can be prepared in advance and stored in the refrigerator for one or two days. Instead of cream cheese and prosciutto, you can use other ingredients of your liking.
