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Grilled Eggplant Rolls

Recipe author: EAT SMARTER
Grilled Eggplant Rolls
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369
calories
Calories
25 min.
Preparation
1 hr 10 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
2
4 tablespoons
8 spears
green Asparagus
1 ½ cups
cup
Dried tomatoes
0.333 cup
1 bunch
cherry tomatoes (to garnish)
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Preparation steps

Step 1/6
Wash the aubergines, pat dry and cut off the ends. Then cut lengthwise into 8 slices and sprinkle with salt. Leave to stand for 30 minutes to draw out some of the water, then rinse well and pat dry.
Step 2/6
Fry in oil, a few slices at a time, or grill, whichever you prefer.
Step 3/6
Wash the asparagus, peel the lower third and cut off the ends. Cook in boiling, salted water for about 8 minutes until al dente. Then drain, refresh in cold water and drain thoroughly.
Step 4/6
Crumble the pecorino and chop the dried tomatoes and olives.
Step 5/6
Place one spear of asparagus, a little cheese and some chopped tomatoes and olives on each slice of aubergine. Roll up and secure with a toothpick, pinning 1 basil leaf to each roll.
Step 6/6
Serve on a platter with cherry tomatoes.