The eggplant rolls with stracchino are a simple yet surprising dish, packed with flavor in a light and creamy preparation. The eggplant slices, grilled or lightly browned, become perfect holders for the soft and fresh heart of stracchino, creating an irresistible contrast of textures. Ideal to serve as an appetizer, main dish, or finger food, these rolls bring authenticity with a touch of elegance to the table.
If you love eggplants, try the pasta with eggplant cream, eggplant rolls with tomato, eggplant toast, or stuffed eggplants with cherry tomatoes and cheese.
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OTHER RECIPES WITH EGGPLANT
Mediterranean eggplants
savory pie with cheesy eggplants
bruschetta with eggplants, cherry tomatoes, and feta
baked quilted eggplants
pizzaiola style eggplant roll
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the preparation of eggplant rolls with stracchino
- 2 eggplants
- 8.8 oz stracchino
- to taste salt
- 1 tbsp chopped parsley
- to taste grated lemon zest
Tools
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- Grill Pan
Steps for the preparation of eggplant rolls with stracchino
Wash the eggplants and remove the green part. Cook them in a non-stick pan or on the grill pan for a few minutes on each side. They should be well cooked. Salt and let cool.
In a bowl, work the stracchino with the chopped parsley, garlic if you like, and grated lemon zest.
Spread the stracchino over the eggplant slices and roll them up to form the rolls. You can serve them immediately or let them rest in the refrigerator for a few hours.
Storage
Store the rolls in the fridge for a maximum of a couple of days.
