Today I propose another very simple recipe, but at the same time very tasty: eggplant rolls with melted scamorza. This recipe is suitable for vegetarians and all those who love cheese like me.
I decided to prepare them with smoked scamorza cheese, because it gives them an extra quid, a bit of verve . . . in short, we understand each other! But I must say that for lovers of delicate tastes, sweet scamorza cheese is equally good for this dish.
Bando alle ciance, ora cominciamo con la spiegazione della ricetta e del procedimento per realizzarla da voi. Qui in basso il video della ricetta completa nel nostro canale YouTube.
Table of Contents
The recipe I'm going to describe is suitable as a side dish, or it can be easily combined with other vegetables as a single dish, for an all vegetarian result, as I like it.
The ingredients are of course easy to find and the cost remains low. But let's proceed with the shopping list. The quantities are indicative, it all depends on how much we want to eat. I used an eggplant for two people.
- a black oval eggplant
- a scamorza (smoked or sweet)
- evo oil
- coarse salt as required
- parsley for garnishing
- a kitchen brush
- a forceps
- a long plate
- a medium sized skillet
Guarda il video della ricetta su YouTube!
Cut the aubergines into thin slices lengthwiseDon't worry if some slices are too small to fold them into rolls, you can still cook them together with the others and place a slice of smoked cheese on them in plain sight.
Now, put the first eggplant layer on the long plate, not overlapping, but in a row. Sprinkle them with coarse saltnot too much otherwise they will be too salty afterwards. Proceed in the same way for the other slices of aubergine, which you will have previously superimposed on the first layer. Let it sit for about 15 minutes.
In the mean time cut the smoked cheese into slices small enough to fit inside the aubergine slices.Put them aside.
Take the aubergines and dry them from the water and salt residues with a cotton kitchen towel. With the brush, sprinkle them with oil part by part and put them in the pan.
When they are cooked on one side (I like them with a little crust) remove them from the pan, place them on one end (that of the part already cooked in a pan) the slices of smoked cheese and rolled up into rolls.
Finally, put the rolls back into the pot so as to cook the other part of the slices as well.Cook to your liking, I always wait for a little crust to form.
Now you can serve and sprinkle everything with parsley leaves.Et voila! Very good.
Do not add any more salt when you cook the aubergines, otherwise they will become too salty since they have absorbed the coarse salt useful for expelling some water.
Do not roll them immediately into rolls because they won't be cooked this easily!
Try to consume them as soon as they are ready, when they are still lukewarm and the smoked cheese has not yet set. When heated, they lose their original consistency.
Le melanzane sono di colore viola intenso quasi nero (ad esclusione della melanzana bianca) come forma di difesa geneticamente selezionata dalla pianta per protezione dai raggi ultravioletti del sole.
Questa pianta è originaria dell’India ed è stata importata nel Medio Oriente e nel Mediterraneo dagli Arabi nel VII secolo.
Le melanzane sono composte dal 92% di acqua, dal 3% di fibre e per il 5% da carboidrati, potassio, fosforo e vitamine. Sono considerate un alimento depurativo in caso di ritenzione urinaria.