Eggplant, Smoked Mozzarella and Basil Rolls

Here’s another oldie but goodie… this makes a great appetizer.   I got this from Jess back at Labwerks – I forget the book source.   When you are working with the broiler keep an eye on the eggplant slices, they will burn easily so the cooking time will vary based on your oven strength.    Also some broilers will cook faster in certain areas in the oven.

Eggplant Rolls
eggplant rolls

Ingredients1 large eggplant
3 tablespoons olive oil, plus extra for drizzling
6 ounces smoked mozzarella cheese
   cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
balsamic vinegar, for drizzling
salt and freshly ground pepper

Serves 4

1) Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices.  Sprinkle the slices with salt and leave for 20 minutes.   Rinse, then pat dry with paper towel.

2) Preheat the broiler and line the rack with foil.  Place the eggplant slices on the grill rack and brush liberally with oil.  Broil for 8-10 minutes until tender and golden, turning once.

3) Remove the eggplant slices from the broiler, then place a slice of mozzarella and tomato and a basil leaf in the center of the each eggplant slice, and season to taste.   Fold the eggplant over the filling and broil seam-side down until heated through and the mozzarella begins to melt.   Serve drizzled with olive oil and a little balsamic vinegar, if using.


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