Among the most delicious eggplant recipes, there is undoubtedly the cold eggplant roll, ideal as a main course or single dish. Rich, easy, and tasty. A very simple recipe to prepare in advance and customize to taste.
Excellent both hot and cold, which impresses with its great balance and delicate flavor.
You will definitely enjoy these recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 159.10 (Kcal)
- Carbohydrates 5.62 (g) of which sugars 4.09 (g)
- Proteins 9.32 (g)
- Fat 11.45 (g) of which saturated 5.23 (g)of which unsaturated 2.86 (g)
- Fibers 1.68 (g)
- Sodium 542.86 (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 FOR COLD EGGPLANT ROLL
- 10.5 oz eggplant
- 3.5 oz cheese (like Galbanino)
- to taste salt
- to taste extra virgin olive oil
- 1.8 oz grated Grana Padano
- 1.1 oz arugula
- 2.8 oz cherry tomatoes
- 5 slices cooked ham
Tools
- 1 Baking Pan
PREPARATION OF COLD EGGPLANT ROLL
Grate the cheese (like Galbanino) with a large-hole grater and set aside.
Wash the eggplant, trim, and cut into slices about 1/4 inch thick.
Line a baking pan with parchment paper and grease with a little olive oil.
Sprinkle with the grated cheese and cover with the slices of eggplant, slightly overlapping them.Sprinkle the eggplants with a little fine salt and scatter the grated Grana.
Drizzle with a little olive oil and bake in a preheated oven at 356°F (fan mode) on the middle rack for 15 minutes.At the end of cooking, the eggplants should be golden brown on both sides. Let them cool.
At this point, distribute the slices of cooked ham, arugula, and chopped cherry tomatoes over the entire surface of the eggplants.
Roll up the sheet gently, keeping the seam side down to prevent it from opening. Wrap it like candy with a sheet of parchment paper and refrigerate.
After about an hour of resting, the roll is ready to be sliced and served.
Adriana’s Advice
The eggplant roll can be stored in the refrigerator for one or two days. Additionally, feel free to experiment with the filling: olives, mozzarella, mushrooms, etc…
