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Ingredients
for
4
Mozzarella Stuffed Grilled Eggplant Rolls
30 min.
Time:
Ingredientsfor
- Ingredients
- 2 small Eggplant
- 3 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- salt
- peppers
- 4 ozs sun dried Tomatoes (in oil)
- 2 balls Mozzarella (4.5 ounces)
- ½ bunch fresh Basil
Preparation
1.
Rinse the eggplants and cut lengthwise into about 1/4 inch thick slices. Preheat the grill and brush the grates with olive oil. Grill the eggplant slices for about 2 minutes on each side.
Whisk the remaining olive oil with the balsamic vinegar and season with salt and pepper. Remove the eggplant from the grill and brush it with the dressing. Rinse the basil, pat dry, and remove the leaves.
2.
Drain the sun-dried tomatoes, pat dry and coarsely chop. Drain the mozzarella and cut into sticks. Fill each eggplant slice with a basil leaf, a few sun-dried tomato pieces and a mozzarella stick. Roll up and secure with a toothpick or small wooden skewer. Serve at room temperature.