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Eggplant, pesto, mozzarella, and sun-dried tomato rolls
- 2 eggplants
- 1 jar of sun-dried tomatoes
- 1 large mozzarella or scarmozza of your choice.
- 1 bunch of basil
- 50g parsmesan
- 50g pine nuts
- 1 small clove of garlic
- 8 tablespoons olive oil + eggplant oil
Wash the eggplants and cut the section. Cut the eggplants into slices about 1 cm lengthwise. Place them on a baking sheet lined with parchment paper. Salt generously.
Preheat your oven to 200 ° C. Wipe the eggplant slices with a paper towel. Brush them with olive oil using a pastry brush. Bake for about 20 minutes depending on your oven. Let cool.
In a food processor, place the basil leaves, pine nuts, peeled garlic clove, Parmesan cheese and olive oil. Mix to obtain a homogeneous texture. Add salt and pepper.
On each eggplant slice, spread a teaspoon of pesto, then add a piece of mozzarella about 2cm wide and a sun-dried tomato. Roll everything up and do the same for each slice of eggplant.
If you use scarmozza, you can, if you wish, then put them in the oven at 200 ° C for a few minutes to melt the cheese.
Agree? A Rasteau Rouge from Domaine les Grands Bois cuvée “Marc” 2018. A delicate wine where elegance and power come together to delight the palate at the start of the meal. The summer season continues in style!
