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Eggplant Roll HERE YOU FIND THE THINGS I USE https://rapanelloelasuacucina.blogspo... My book https://www.impremix.it/prodotto/fate... rapanello recipes _________________________________ Eggplant Roll Ingredients for 4 people 3 long eggplants salt pepper oil basil oregano garlic 250 g ricotta 300 g fresh cherry tomatoes 1 egg, mozzarella to taste bread, cheese to taste Cut the eggplants and make them long, one centimeter thick. Choose all the most beautiful eggplant slices and arrange them slightly overlapping, filling the oven tray, for a quantity of about 2 of the 3 eggplants, but the most beautiful slices. salt and oil on the eggplants and bake for 15 minutes at 200 degrees. The quantity equal to one eggplant left, composed of the ugliest or badly cut slices, cut them all further into small cubes. In a large pan add 2 tablespoons of oil, a crushed clove of garlic and the diced aubergines, salt, pepper and cook stirring often for about 15 minutes. You will use these sautéed aubergines for the filling. In another pan add garlic and oil and add the tomatoes cut into large pieces, salt, pepper and basil, cook over high heat stirring often for 15 minutes. The baked aubergine slices will now be lightly browned and almost cooked, remove them from the oven and let cool. Prepare a filling with the sautéed aubergines by adding chopped parsley, 250 grams of ricotta, an egg, two tablespoons of grated cheese, and bread to thicken the mixture until it is dry enough to become moldable. Use a ring pan or another type of pan and grease it. You need to line the pan with the pre-cooked aubergines slightly overlapping. You need the ring pan to give a nice precise shape to the aubergines. Fill the lined donut pan halfway with half the filling. Make a round of stewed tomatoes that must be dry, a round with pieces of mozzarella or other cheese and finish filling with the remaining filling. Close this eggplant roll with the ends of the eggplants left over from lining the pan and with the pre-cooked eggplants left over, press well and turn the mold upside down on a baking sheet so as to obtain a nice eggplant donut shape. Sprinkle with grated cheese and bake the eggplant donut in the oven for about 25 minutes at 180°c. The result will be a browned donut with the eggplant slices that will draw wedges as in the photo. #eggplant #eggplantroll #eggplantpannello #rapanello #eggplantrecipes _________________________________ ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial [email protected] radicchio recipes