Eggplant Roll
A delicious, summery, and very fresh savory roll made with an eggplant and scamorza cheese base and filled with cream cheese and lyoner. A very simple and quick recipe, perfect to include in your menus as an appetizer or aperitif. It’s also perfect for a packed lunch or to bring to work! Eggplants are delicious, but made like this they become even better!
Try these recipes with eggplants as well:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Eggplant Roll:
- 1 eggplant
- extra virgin olive oil
- 4.2 oz scamorza cheese
- 3.5 oz cream cheese
- salt
Steps
The preparation of the Eggplant Roll is very simple, watch the video HERE.
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First, slice the eggplants very thinly. Put a little oil on the parchment paper and arrange them slightly overlapping in a row. Sprinkle a bit of salt and oil over them.
Grate the scamorza cheese over them and cook at 356°F for about 20 minutes. After cooking, flip it over and remove the attached parchment paper.
Spread the cream cheese on top and place the lyoner slices. Roll it up. Refrigerate for about an hour.
Enjoy your meal!
