The grilled eggplant roll is a fresh and tasty second course, ideal to serve also as an appetizer on special occasions. It is essentially a variant of the eggplant rolls recipe, equally simple and delicious.
Preparing this recipe is very simple. First of all, I recommend letting the eggplant slices rest with coarse salt for at least half an hour. This way they will lose their moisture and become less bitter.
You can then fill the roll with ingredients you like. I chose stracchino and speck: two ingredients that always please everyone. Alternatively, you can use another type of spreadable cheese and cooked or raw ham.
For a vegetarian version, you can replace the cold cuts with arugula or add very thin slices of cucumber. Curious to find out how to prepare it? Then I’ll leave you with the recipe below, because the grilled eggplant roll will be ready in a click!
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Grill, Stove
- Cuisine: Italian
- Seasonality: Summer
- Energy 328.38 (Kcal)
- Carbohydrates 16.03 (g) of which sugars 9.35 (g)
- Proteins 23.36 (g)
- Fat 20.19 (g) of which saturated 2.45 (g)of which unsaturated 4.38 (g)
- Fibers 7.95 (g)
- Sodium 620.30 (mg)
Indicative values for a portion of 203 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
- 2 oval black eggplants
- 7 oz stracchino
- 3.5 oz speck
Tools
- Pan
- Cutting board
- Knife
- Plastic wrap
- Colander
Steps
First, deal with the eggplants. Wash them very well under water, dry them, remove the stem, and cut them into fairly thin slices. Then place the slices in a colander in layers, alternating with coarse salt. You’ll need just a little, please. It will help the eggplants lose their moisture and make them less bitter.
Once they have rested, rinse them very well to remove the coarse salt residues and dry them with paper towels. Heat a non-stick pan and grill the eggplants for 3 or 4 minutes per side. Then let them cool.
When they are cold, place a sheet of plastic wrap on the work surface. Arrange one row of eggplants slightly overlapping. Just below, form another row of eggplants in the same way. There should be no gaps.
Spread the stracchino and lay the slices of speck to cover the entire surface. Using the plastic wrap, roll the slices tightly to form a large roll. Close well with the wrap and store in the refrigerator for at least half an hour. The rest is essential to cut the roll perfectly.
After the resting time, take the roll, remove the plastic wrap, and cut into slices about 2 cm thick. The grilled eggplant rolls are ready to be served.
Storage and Tips for the Grilled Eggplant Roll
The grilled eggplant roll can be prepared in advance and stored in the refrigerator for 1 or 2 days, wrapped in plastic wrap.
FAQ Questions and Answers for the Grilled Eggplant Roll
What can I substitute for stracchino?
In place of stracchino, you can use robiola, goat cheese, or another spreadable cheese of your choice.
How can I make this recipe vegetarian?
You can replace speck with thinly sliced cucumber or arugula.
