Eggplant and Mozzarella Rolls with Arugula Dressing
Appetizers • Italian
Description
Eggplant and Mozzarella Rolls with Arugula Dressing
Ingredients
- Yellow Cherry Tomatoes 1 piece
- Eggplants 10 oz
- Melted Cheese 5 oz
- Basil 1 bunch
- Sun-Dried Tomatoes 4 pieces
- Lemon 1 piece
- Champagne Vinegar 1 teaspoon
- Olive Oil 3 tablespoons
- Arugula 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the grill pan. Cut the tomato into 4 rings, and the mozzarella into 4 pieces. Slice the eggplant diagonally. Place a ring of tomato 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 the sun-dried tomatoes.
Step 2
Wrap the filling with the eggplant from both sides to form a roll, securing it with a wooden skewer. Place the eggplants on the grill pan and cook for 1-2 minutes on each side until characteristic grill marks appear.
Step 3
For the dressing, combine the vinegar, lemon juice, olive oil, arugula, salt, and pepper in a blender and blend. Arrange the rolls on serving plates and drizzle with the prepared dressing.
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