INGREDIENTS
- – 1 grated eggplant.
- – 1 eggplant minimize into skinny rounds.
- – 5 eggs + 150 g of sugar.
- – Salt and pepper.
- – 5 tablespoons of cornstarch.
- – 3 tbsp of sugar.
- Stuffed:
- – 200 g of drained ricotta.
- – 3 tablespoons of agency cheese.
- – Contemporary chopped herbs.
- -Zest of 1 lemon.
- – Roasted garlic.
- – Cooked ham minimize into slices.
- – Cooked carrots minimize into sticks.
- – Roasted bell pepper minimize into strips.
We resolve the menu for you with this eggplant roll, with ricotta, herb cheese, garlic, ham, carrots and bell pepper
PROCEDURE:
1. Grate the eggplant, place it in a bowl with a bit salt and let it drain nicely to empty all of the water.
2. Beat the eggs with the sugar till prepared, add the tablespoons of cornstarch with the drained grated eggplant.
3. Put together a 30 x 40 cm plate with parchment paper, oil it a bit and place the eggplant wheels on the bottom, overlapping them, pour the batter on high and place in a medium oven till cooked; As soon as cooked, flip over onto a board lined with parchment paper. Rigorously peel off and let cool earlier than filling.
4. For the filling, drain the ricotta nicely and blend with the agency cream cheese plus the herbs, the roasted garlic and the lemon zest, unfold the pionono and prepare the cooked ham, the roasted bell pepper in strips, the chopped cooked carrots in sticks, roll up and refrigerate.
5. Reduce to the specified thickness and plate.
