Elements
Small eggplants, 2
Mozzarella, 200 g.
Tomate perita, 1 facet
Garlic, 1 clove
Olive oil, 2 tablespoons
Salt, chopped parsley, thyme, oregano and floor chili, to style
Elaboration
– Lower the eggplants into slices.
– Lower the Mozzarrella into sticks.
– Dice the tomato perita.
– Crush the garlic clove.
– Brush the eggplant slices with olive oil.
– Cook dinner the eggplant slices on the griddle, oven or grill.
– Season them with salt and thyme.
– Place a mozzarella stick on high of every eggplant sheet, roll up and safe with a toothpick.
– Make a tomato sauce by sautéing the garlic in olive oil, add the diced tomato, season with salt, oregano and floor chili.
– Put the eggplant rolls on a roasting pan, cowl with the sauce and warmth within the oven for a couple of minutes.
– Garnish with chopped parsley and serve.
