Tender rolls with mozzarella, eggplant and zucchini
4 servings
45 minutes
Tender rolls with mozzarella made from eggplant and zucchini are a refined dish of Italian cuisine that combines the silky texture of baked vegetables with the rich creamy flavor of mozzarella. The history of the dish traces back to traditional Italian cooking, where eggplants and zucchinis are often used to create light yet nutritious snacks. Thin slices of vegetables infused with the aroma of garlic, olive oil, and Mediterranean spices become tender after grilling. The filling of mozzarella and walnuts adds depth to the flavor, creating a soft, nutty note. These rolls are perfect as an exquisite appetizer or a light main course served with a glass of white wine.
1
Slice the eggplants and zucchini into pieces about 1 cm thick, salt them, and let sit for about 10 minutes to remove bitterness.
- Eggplant: 2 pieces
- Courgette: 1 piece
2
Crush 2 cloves of garlic and rub each slice with garlic on both sides, drizzle with olive oil, and sprinkle with spices to your taste. I used oregano and thyme (dried) brought from Greece.
- Garlic: 4 cloves
3
We send zucchini and eggplants to the grill (or they can be lightly fried in a pan). Zucchini takes longer to cook than eggplants, so it's more convenient to prepare them in 2 stages, separately.
- Eggplant: 2 pieces
- Courgette: 1 piece
4
For the filling, grate the mozzarella (I had 2 balls) on a coarse grater, chop the walnuts in a blender, and add the minced garlic (2 cloves). Mix well.
- Mozzarella cheese: 300 g
- Walnuts: 80 g
- Garlic: 4 cloves
5
Now blend the filling until smooth, adding a small amount of olive oil.
6
We fill the cooled zucchini and eggplants with the prepared mixture. Some rolls turn out better if you take 2 layers, especially if they are small or narrow.
- Eggplant: 2 pieces
- Courgette: 1 piece
- Mozzarella cheese: 300 g
- Walnuts: 80 g
- Garlic: 4 cloves
