Flow rate
Appetizers
Duration
45 minutes
Difficulty
Easy
Ingredients
- 2 eggplants
- 200 g of Robiola Occelli®
- Wild fennel as decoration
- Fresh parsley to taste
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
If you are looking for a tasty, light and suitable idea for the hottest periods of summer, these eggplant rolls are one of the best solutions! Stuffed with Robiola Occelli®, they will give an even more appetizing taste to the dish, which transforms from an appetizer into a second course if you increase the doses!
Procedure
First, take the Robiola Occelli®, put it in a bowl and work it using a whisk: do it quickly, so that it incorporates a little air. Now put it in the fridge and let it rest.
Wash and dry the aubergines well, cut them into slices and put them to drain in a colander with coarse salt for 30 minutes. After this time, remove the excess salt, rinse them briefly under running water and dry them: now you can grill them, using a grill or a preheated plate.
Once ready, season the aubergines with oil, salt and pepper, add a little chopped parsley and then leave them to cool.
In the meantime, take the Robiola Occelli® that you left in the refrigerator and, as soon as the aubergines have cooled down, you can start stuffing them with cheese. Then spread a little Robiola on each slice of aubergine and roll them up to form rolls. When you have prepared all the rolls, decorate them with wild fennel before bringing them to the table.
If you want to make them even tastier, add cooked ham or mortadella to the filling, depending on your tastes.
