Spice Herbal Blend Recipes

RECIPE: EGGPLANT ROLLS (4 servings).

Ingredients: 2 Eggplants

• long
• 6
• ripe tomatoes 1 bunch fresh basil (about 30 leaves)
• a handful of salted capers
• 200 gr. Provolone piquant
  (vegan version, replace the tofu with provolone)
• 3 tablespoons Trentingrana
• Extra virgin olive
• Sale
• Pepe
  

TEMPO E COTTURA:
In forno a 180°C per 10 minuti.

PROCEDIMENTO:
Lavate e tagliate a fette per lungo le melanzane e grigliatele finché non sono ben cotte da entrambi i lati. Scottate i pomodori in acqua bollente per 3' così dopo li sbuccerete meglio. Sbucciateli e tagliateli a striscioline. Lavate bene i capperi e il basilico. Tagliate a rettangoli il provolone piccante. Procedete come in figura: mettete su ciascuna fetta di melanzana un pezzo di provolone piccante, un filetto di tomato, three capers and two basil leaves, salt and close (be careful with the salt because the capers are well rinsed if salted). Once you put the filling, roll up the slice of eggplant and close with a toothpick. Start again all the eggplant slices.
then provides the rolls in a baking dish, sprinkled with Trentingrana, seasoned with a little olive oil. Bake at 180 ° C for 10 minutes.
NOTE:
It 's a dish fresh, fast and easy to make: suitable for both summer than the other seasons. You can serve as a main dish accompanied by roast potatoes.