The Eggplant Rolls with Scamorza and Speck baked in the oven are a tasty appetizer. Served warm at summer dinners they can also be a main dish. Eggplants are a versatile ingredient suited to many recipes. Smoked scamorza and speck pair very well with them.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 483.62 (Kcal)
- Carbohydrates 26.00 (g) of which sugars 9.15 (g)
- Proteins 30.80 (g)
- Fat 29.48 (g) of which saturated 5.23 (g)of which unsaturated 5.69 (g)
- Fibers 7.35 (g)
- Sodium 1,269.96 (mg)
Indicative values for a portion of 280 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 eggplants (long or round)
- to taste coarse salt (to draw out the vegetable water)
- 7 oz speck, sliced (thinly sliced)
- 7 oz smoked scamorza cheese (sliced)
- A few sprigs thyme
- 1 1/3 tbsp extra virgin olive oil
- 2 cups datterini cherry tomatoes (or tomato sauce)
- 1 tbsp dried oregano
- 1/2 clove garlic
- 1 oz Pecorino Sardo (grated)
- 5 leaves basil
Tools
- Kitchen scale
- Cutting board
- Parchment paper
Steps
Wash the eggplants, slice them thinly, sprinkle with a little coarse salt and let them drain for 30 minutes. This will remove the bitter vegetable water and make them softer to roll (if you find firm, seedless eggplants you can use them without salting). After the time has passed, squeeze them and pat dry with kitchen paper. Prepare the speck and sliced scamorza. Arrange the eggplant slices on a baking tray lined with parchment paper. On each slice place a slice of speck, a slice of scamorza and sprinkle with thyme (do not add salt). Roll up the slices and secure with a toothpick. Preheat the oven to 392 °F.
Pour a drizzle of oil and the chopped garlic into a pan. As soon as the garlic starts to turn golden, add the cherry tomatoes cut into pieces and the oregano (you can replace the cherry tomatoes with tomato sauce if you prefer). Cook for 5 minutes, then spoon the tomato mixture over the rolls. Sprinkle with grated pecorino, drizzle with oil and bake. Cook for 30 minutes in a conventional oven. Serve the Eggplant Rolls with Scamorza and Speck warm with a few fresh basil leaves.
