ROLLS WITH EGGPLANTS and BRESAOLA with tuna and tomatoes, a tasty, easy and quick recipe, excellent appetizer or single dish to make in a short time.
Very simple and delicious rolls with eggplants and bresaola, they are prepared in a short time and are perfect as an appetizer for lunch or dinner, simple and tasty, great for a buffet.
The recipe of rolls with eggplants and bresaola is perfect if you are looking for something tasty and good with simple ingredients, they can be cooked in a pan or in the oven, filled and rolled.
Of course, you can fill them as you prefer, great with ham, Palermitan style, with bacon, with other ingredients that you have in your fridge or that you prefer.
Follow me in the kitchen today there are rolls with eggplants and bresaola!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 7-8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 eggplant
- 3.5 oz bresaola
- 2.8 oz tuna
- 3 cherry tomatoes
Steps
Slice an eggplant into not too thin slices, arrange them on a plate with some salt for 30 minutes then rinse them under running water, squeeze them and pat them dry.
Cook them in a pan or in an oiled baking dish in the oven or on a grill pan, as you prefer, I cooked them in the oven for about 15 minutes at 450°F
Place the bresaola slices on the work surface and place an eggplant slice on top.
Add the tuna and chopped cherry tomatoes then roll up.
Close the rolls with a chive thread and place them on the serving platter.
Bon appétit
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Those who don’t prefer eggplants can use zucchinis or peppers and fill them with other ingredients, they are still great and perfect for all occasions, ideal for a summer lunch or dinner.
