Eggplant and mozzarella rolls with arugula seasoning
2 servings
30 minutes
Eggplant and mozzarella rolls with arugula seasoning are an exquisite dish of Italian cuisine, combining the delicate texture of mozzarella, the sweet notes of roasted eggplant, and the rich flavor of fresh arugula. This recipe embodies the philosophy of Mediterranean cooking, where simple ingredients transform into a work of gastronomic art. Light wine vinegar and lemon juice add zest, while basil and sun-dried tomatoes enhance expressiveness. Grilled rolls acquire appetizing stripes and a slightly smoky aroma. This is the perfect treat for both an elegant dinner and a festive appetizer that surprises guests with its harmony of flavors and elegant presentation.
1
Preheat the grill pan. Cut the tomato into 4 rings and the mozzarella into 4 pieces. Slice the eggplant diagonally. Place a tomato ring in the center of each eggplant oval, topped with a piece of mozzarella. Tear the basil leaves by hand, sprinkle them over the mozzarella, and add dried tomatoes.
- Plum tomatoes: 1 piece
- Mozzarella cheese: 150 g
- Eggplant: 300 g
- Basil: 1 bunch
- Sun-dried tomatoes: 4 pieces
2
Wrap the filling with the eggplant from both sides to make a roll, securing it with a wooden skewer. Place the eggplants on a grill pan and fry on both sides for 1-2 minutes until characteristic stripes appear.
3
For the dressing, combine wine vinegar, lemon juice, olive oil, arugula, salt, and pepper in a blender and blend. Place the rolls on a serving plate and drizzle with the prepared dressing.
- White wine vinegar: 1 teaspoon
- Lemon: 1 piece
- Olive oil: 3 tablespoons
- Rocket (arugula): 25 g
- Salt: to taste
- Ground black pepper: to taste
