Cold eggplant rolls with ricotta cheese

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Cold eggplant rolls with ricotta cheese

Cold eggplant rolls with ricotta cheese





Ingredients
Number of people
-
6
+

1 eggplant

6 tablespoons ricotta or bush

2 tomatoes

10 fresh basil leaves

1 dash of olive oil




Preparation 
TOTAL TIME: 35 MIN
Preparation: 20 min
Cooking time: 15 min
Step 1
Cut and brush 6 medium to thin slices (2/3 mm thick) of eggplant with oil and grill them for about 10 minutes on foil.
Step 2
In a bowl, combine the ricotta cheese, olive oil and 4 basil leaves.
Step 3
When the eggplants are ready, remove them from the plate.
Step 4
Spread the ricotta mixture on a slice and roll up.
Step 5
Prick the "mini roller" with a toothpick and put a basil leaf in it.
Step 6
Mix the peeled tomatoes to obtain a coulis.
Step 7
Place the eggplant rolls in it and put it in a cool place.
Step 8
Serve chilled.
Author's note
Serve the roll in a flat square plate accompanied by a rocket salad/parmesan/onion/oil + "anchovy and pepper glass": inventive effect guaranteed

I add my grain of salt

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