Since summer gives us plenty of eggplants, I propose a simple yet irresistible recipe: eggplant saltimbocca. A playful name for tasty rolls with a creamy heart, perfect as an appetizer or as finger food for a Sunday brunch. The eggplants are grilled until soft and slightly smoky, then stuffed with a delicious, fresh, and velvety cheese cream. Each little roll is a burst of flavor. The best part? They can be made ahead of time, don’t require an oven, and are so good everyone will love them. Try them and see… one leads to another, just like the real saltimbocca!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Eggplant Saltimbocca
With 1 eggplant, I made 10 saltimbocca: 2 small and 8 larger ones.
- 1 eggplant
- 2.8 oz fresh spreadable cheese
- 1.1 oz sun-dried tomatoes in oil (drained weight)
- 0.35 oz capers
- chives (a few stems)
- A few leaves butterhead lettuce (or lettuce)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Grill Pan
- 1 Brush
- 1 Blender
- 1 Small Bowl
- 10 Toothpicks
Preparation of Eggplant Saltimbocca
Trim the eggplant, wash it, pat it dry with a paper towel, and slice it into 1/4 inch thick slices (a medium-sized eggplant yields about 10 slices), then brush them with a little oil.
Heat a grill pan or a ridged pan very well and grill the eggplant slices on both sides.
Put the fresh cheese, well-drained sun-dried tomatoes, desalted capers, and chopped chives into a blender and blend the mixture several times. I blended several times at speed 5/6, always gathering the mixture towards the center of the bowl.
Transfer the cream into a small bowl and season it with a tablespoon of oil, a pinch of salt, and a grind of black pepper.
Place a slice of grilled eggplant on a cutting board, spread a little cheese cream over it, and top with a small leaf of butterhead or regular lettuce.
Then roll up the slice to form a roll and secure it with a toothpick.
Arrange the eggplant saltimbocca on the serving dish and serve them at room temperature or cold. Enjoy! Paola
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