Eggplant rolls

Pink Diamond byRecipes2 Comments


Serves 4

3 Long eggplants
1 Bunch of fresh basil
15 Leaves of fresh mint
300g Ricotta cheese
4 Tbsp. pine nuts
4 Tbsp. grated Emmental cheese
Olive oil
Salt & Pepper (freshly ground)
Small wooden skewers


  1. Wash the eggplants and cut lengthwise into ½ cm-thick slices, season with salt and let stand 15 minutes.
  2. Meanwhile, finely chop the basil and the mint and mix with the ricotta cheese and 1 tbsp. of olive oil. Add the Emmental cheese and the pine nuts and season with salt and pepper.
  3. Carefully press slices between two layers of paper towel to dry and remove the salt. Brush a little olive oil on both sides and grill briefly in a skillet or in an oven with grill function.
  4. Spread the mint-basil-paste evenly on the eggplant slices, roll them up and fix each one in place with a wooden skewer.
  5. Place the eggplant rolls side by side in a greased baking dish and bake in a preheated 200°C oven for 10 minutes. It tastes like the South and the sun!

2 Comments on “Eggplant rolls”

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