Grilled Eggplant Roll! Simple Mediterranean Recipe That Deserves Applause! скачать в хорошем качестве

Grilled Eggplant Roll! Simple Mediterranean Recipe That Deserves Applause!

Are you looking for an original alternative to the usual parmigiana or pasta alla Norma? This eggplant roll is the game changer! Perfect as a spectacular appetizer or a tasty main course, it is easy to prepare and conquers everyone thanks to the stringy filling and Mediterranean aroma! 🍆🧀 In this video I will show you step by step how to make it: no frying, just grilled eggplants and an irresistible mix of scamorza, mozzarella and cooked ham. I will also reveal all the tricks for a perfect result! ✨ Here's what you'll see in the video: How to grill aubergines without ruining them 🔥 The perfect sauce in just a few minutes 🍅 The simple assembly with film 💡 Baking in the oven for a compact and tasty roll 😍 📍 VIDEO CHAPTERS 0:00 Introduction 0:15 Preparation of the sauce 1:19 Preparation of the aubergines 4:40 Preparation of the filling 6:30 Assembling the roll 11:39 Cooking and decoration ➡️ Subscribe to the channel to not miss the next recipes: https://bit.ly/LaCucinadiSonia 📌 Find the full recipe here: www.soniaperonaci.it/rotolo-di-melanzane 💬 Write me in the comments: do you prefer it with ham or just vegetables? 👍 Leave a like if you also love Mediterranean recipes! 📲 Share the video with those who love grilled eggplants! 👉 Extra fun fact: if you want a vegetarian version, you can replace the ham with grilled courgettes or sautéed mushrooms: it will still be amazing 🧾 INGREDIENTS (for a 35 cm roll) For the roll: 1 kg of eggplants For the sauce: 400 g peeled tomatoes 1 clove of garlic 50 g onion Extra virgin olive oil to taste Salt to taste Fresh basil to taste For the filling: 250 g smoked scamorza 200 g mozzarella fiordilatte 200 g cooked ham 2/3 of the tomato sauce 50 g grated pecorino romano EVO oil and salt to taste For the topping: Remaining sauce 20 g grated pecorino EVO oil to taste Fresh basil 👩‍🍳 METHOD Grill the aubergines cut into 4 mm slices for 2 min per side. Prepare the sauce: fry the garlic and onion, add the peeled tomatoes, salt and cook for 15 min. Add basil. Prepare the filling: grate the scamorza, chop the mozzarella and drain it. Assemble: lay out cling film on the surface, arrange the aubergine slices in a 30x35 cm rectangle. Stuff: spread 2/3 of the sauce, pecorino, ham, cheeses. Close the edges and roll up. Bake in a static oven at 180° for 15 min after adding sauce and cheese on top. Decorate with basil and cut into slices.