The grilled eggplant rolls are a tasty and light appetizer to serve during the lovely season. Fresh and appetizing, this dish pairs well with both fish and meat. Perfect for your vegetarian guests, it can be accompanied by zucchini pancakes.

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Difficulty: Very easy
Cost: Medium
Preparation time: 1 Hour
Portions: 6Persons
Cooking methods: Grill
Cuisine: Italian
Seasonality: Summer

Ingredients

2 round eggplants
1 avocado
3 sprigs parsley
salt
pepper
extra virgin olive oil
as needed cherry tomatoes
1/2 lemon

Tools

1 Grill
1 Knife
1 Plate
1 Small Bowl

Steps

Wash the eggplants and pat them dry with kitchen paper. Thinly slice them to a thickness of 1/8-3/16 inch using a knife or a mandoline.
Preheat a grill and grill the eggplants. Place them on a plate and season with salt.
Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon. Put the avocado flesh in a bowl, add salt and pepper. Mash with a fork until creamy. Add a few drops of lemon juice, the grated zest, and a drizzle of oil, then mix.
Take a slice of eggplant, spread a teaspoon of avocado cream, and roll it up. Proceed the same way with the remaining eggplants.
Chop the previously washed and dried parsley. Put it in a small bowl, add 4 tablespoons of extra virgin olive oil, and mix.
Cut the cherry tomatoes into quarters and decorate the eggplants. Finally, drizzle with the parsley oil and a pinch of freshly ground pepper.