Italian Eggplant Rolls by @hervecuisine

40 min

4 servings

🍆

600 g

Eggplant

🫒

15 ml

Olive oil

🌿

2 g

Herbes de provence

🧀

Cheddar cheese

🧀

Gruyere cheese

🌿

60 g

Pesto

🍅

120 g

Tomato

🧀

120 g

Mozzarella

🌿

10 g

Fresh basil leaves

🥕

Rocket

🥛

15 ml

Balsamic cream

  1. Preheat

    Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

  2. Slice
    • eggplant

    Slice the 2 eggplants lengthwise into very thin strips using a knife or mandoline slicer.

  3. Drizzle
    • eggplant
    • olive oil

    Overlap the eggplant strips across the lined baking sheet to form one large sheet. Drizzle with the olive oil.

  4. Sprinkle
    • Herbes de Provence
    • grated Gruyère cheese
    • grated cheddar cheese

    Sprinkle the eggplant sheet with Herbes de Provence. Cover evenly with the grated Gruyère cheese and grated cheddar cheese.

  5. Bake
    • eggplant

    Bake for 25 minutes at 350°F (180°C). Remove when the eggplant is tender and lightly golden.

  6. Cool
    • eggplant
    • pesto

    Let the baked eggplant sheet cool until warm rather than hot. Spread the pesto over its surface.

  7. Layer
    • tomato
    • mozzarella
    • fresh basil

    Layer the tomato slices and mozzarella over the pesto. Scatter with fresh basil and rocket.

  8. Drizzle
    • balsamic glaze
    • eggplant

    Drizzle the filling with balsamic glaze. Roll the eggplant sheet tightly using the parchment paper to guide it.

  9. Slice
    • eggplant

    Slice the roll into portions. Serve slightly warm or chilled.

Italian Eggplant Rolls by @hervecuisine

40 min

4 servings

🍆

600 g

Eggplant

🫒

15 ml

Olive oil

🌿

2 g

Herbes de provence

🧀

Cheddar cheese

🧀

Gruyere cheese

🌿

60 g

Pesto

🍅

120 g

Tomato

🧀

120 g

Mozzarella

🌿

10 g

Fresh basil leaves

🥕

Rocket

🥛

15 ml

Balsamic cream

Preparation Steps

  1. Step 1/9

    Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/9

    Slice the 2 eggplants lengthwise into very thin strips using a knife or mandoline slicer.

    🍆eggplant
    🔪knife
    🔪mandoline slicer
    🪵cutting board

  3. Step 3/9

    Overlap the eggplant strips across the lined baking sheet to form one large sheet. Drizzle with the olive oil.

    🍆eggplant
    🫒olive oil
    🍳baking sheet
    📜parchment paper

  4. Step 4/9

    Sprinkle the eggplant sheet with Herbes de Provence. Cover evenly with the grated Gruyère cheese and grated cheddar cheese.

    🌿Herbes de Provence
    🧀grated Gruyère cheese
    🧀grated cheddar cheese
    🍳baking sheet

  5. Step 5/9

    Bake for 25 minutes at 350°F (180°C). Remove when the eggplant is tender and lightly golden.

    🍆eggplant
    🍳baking sheet

  6. Step 6/9

    Let the baked eggplant sheet cool until warm rather than hot. Spread the pesto over its surface.

    🍆eggplant
    🌿pesto
    🍳baking sheet

  7. Step 7/9

    Layer the tomato slices and mozzarella over the pesto. Scatter with fresh basil and rocket.

    🍅tomato
    🧀mozzarella
    🌿fresh basil
    🥕rocket
    🔪knife
    🪵cutting board

  8. Step 8/9

    Drizzle the filling with balsamic glaze. Roll the eggplant sheet tightly using the parchment paper to guide it.

    🍇balsamic glaze
    🍆eggplant
    📜parchment paper

  9. Step 9/9

    Slice the roll into portions. Serve slightly warm or chilled.

    🍆eggplant
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs and Spices, Condiments, Dairy

Ingredients

Eggplant, Olive oil, Herbes de provence, Cheddar cheese, Gruyere cheese, Pesto, Tomato, Mozzarella, Fresh basil leaves, Rocket, Balsamic cream

Notes

Eggplant (large, sliced into very thin strips with a knife or mandoline, courgette can be used instead), Olive oil (a drizzle), Cheddar cheese (grated, helps bind the eggplant slices after baking), Gruyere cheese (grated), Tomato (thin slices), Balsamic cream (drizzle, balsamic vinegar also mentioned)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate

Calories

245 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 14g, Fat: 17g, Fiber: 5g, Sugars: 8g, Sodium: 370mg

Nutritional Information

Minerals

Calcium: 245mg, Potassium: 550mg, Iron: 1.5mg

Vitamins

Vitamin C: 13mg, Vitamin A: 160µg, Vitamin K: 35µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

knife, mandoline slicer, baking sheet, parchment paper, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Salad, Starter, Appetizer

Occasions

Summer, Aperitif, Picnic, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Tender, Creamy, Fresh, Juicy

Flavors

Herbaceous, Tangy, Savory, Rich, Slightly peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the filling contains mozzarella), fridge : 2 days (Store in an airtight container,Keep at or below 40°F / 4°C), freezer : (Not recommended because fresh mozzarella, arugula and tomato lose texture after thawing)