In this recipe, I present fresh eggplant rolls, a tasty and enticing alternative to simple grilled eggplant slices.
Fresh eggplant rolls can be served as an appetizer or as a cold dish for a dinner with friends alongside other fresh and easy-to-make delicacies.
A light and unique dish for those who want to eat with taste and stay light, this dish is composed of three main ingredients: grilled eggplant, bresaola, and light Philadelphia, which I flavored with a tablespoon of pistachio pesto.
If you don’t like pistachio pesto, you can replace it with basil pesto or even omit it because it’s not strictly necessary; it’s just there to add an extra touch of flavor.
If you love eggplants, I recommend taking a look at the posted recipes to find one that suits your taste.
- Portions: 8 Pieces
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 3.5 oz of light Philadelphia
- 8 slices of bresaola
- 1 tbsp of pistachio pesto
- to taste salt
Tools
- Grill
Steps
Wash and cut the eggplant into 8 slices not too thick, season the slices with a little salt.
Heat the grill and place the slices for cooking.
Turn the slices to grill on both sides.
Let the eggplant slices cool.
In a bowl, I combined light Philadelphia and pistachio pesto and mixed.
Spread a layer of cream on the slice, cover with a slice of bresaola, and roll up.
Place in the fridge to rest for a few hours to enjoy them at their best.
For a light version, I did not season the eggplant slices with oil, but you can if you prefer, I assure you they are delicious even plain.
The fresh eggplant rolls are delicious and appetizing, delightful bites one after another! In this regard, I recommend making them in abundance.
