TOMATO ROLLS

Serves:  


INGREDIENTS :

calc4 medium sized eggplants
UNICO Sunflower Oil or Vegetable Oil for frying
calc14 oz (398 ml) of canned PRIMO Whole Plum Tomatoes
calc1 clove of garlic
calc1 tbsp of chopped basil
calc4 tbsp of fresh breadcrumbs
calc2 tbsp of grated Parmesan cheese
Mozzarella cheese, cubed
salt
calc info

list

PREPARATION:

Cut the eggplant lengthways into slices about 1 cm or ½ inch thick. Sprinkle with salt and leave the rest on an inclined board for 30 minutes to drain off excess water. Rinse, drain and dry on paper towels.

Heat the oil in a heavy pan over a medium heat. Fry the eggplant slices a few at a time until softened but not browned. Season with a pinch of salt and stack on a plate.

Drain the tomatoes, mash with a fork and mix with finely chopped garlic, basil, breadcrumbs and cubed Mozzarella cheese. Put a little of the mixture on the center of each eggplant slice, roll up and secure with a toothpick.

Brush a rectangular ovenproof dish with oil. Add the rolls, sprinkle with Parmesan cheese, cover with foil and put in the oven 180°c (350°f) for 20 minutes. Remove the foil and serve immediately.

PREPRATION TIME: 1 hour + 30 minutes resting


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