Eggplant Rolls with Burrata and Spicy Tomato Sauce
These delicious eggplant rolls are slightly reminiscent of eggplant Parmigiana, but they are much quicker and easier to prepare.
- • 2 eggplants
- • salt
- • 180–200 g grated Parmesan cheese
- • 2 burrata cheeses
- • spicy tomato sauce
- • salad of your choice
Preperation
Slice the eggplants very thinly. The thinner the slices, the easier they will be to overlap and roll later on.
Line a baking tray with parchment paper and arrange the eggplant slices on top, slightly overlapping. Season with salt and sprinkle generously with grated Parmesan. Make sure most of the slices are covered with cheese, as the melted Parmesan will act like a “glue” and hold everything together.
Bake in a preheated fan oven at 180°C for about 20 minutes, until the cheese has melted and turned golden brown.
Remove the eggplants from the oven and leave them to cool for around 20 minutes.
Then carefully turn the eggplant sheet, together with the parchment paper, onto your work surface so that the Parmesan side is facing down.
Cut the sheet into four sections using a knife or pizza cutter. Halve the burrata cheeses and spread half a burrata along the short side of each eggplant section.
Carefully roll up each piece and serve on a bed of fresh salad. Finish with a spoonful of spicy tomato sauce.
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