Recipes

INVOLTINI DI MELANZANE (STUFFED EGGPLANT ROLLS)
(Serves Serves 4)

500g eggplant, sliced lengthways in 5mm widths
250g mozzarella cheese, sliced into 5mm slices
fresh basil leaves
Extra virgin olive oil, to coat slices
2 tbsp freshly grated parmesan cheese
1 cup tomato pasta sauce (make your own or to save time, I like to use Five Brothers - Summer Tomato Basil)
salt & pepper to taste

1. Cut mozzarella into 5mm batons to the same width as the eggplant slices, allowing one baton for each eggplant slice.
2. Brush the eggplant with oil and grill in frypan or on BBQ until golden brown on each side.
3. Place a couple of basil leaves on the widest end of each eggplant slice, then top with one piece of cheese and a sprinkle of parmesan cheese. Roll each eggplant slice up.
4. Lightly oil (or line with baking paper) an oven-proof serving dish. Place rolled eggplant seam side down in the dish.
5. Spoon over a little tomato sauce on eggplant rolls & sprinkle with a little parmesan.
6. Bake for 15 minutes in a 180C preheated oven. Serve.

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