Eggplant, Tomato And Basil Roll-Ups
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Eggplant2
Tomatoes4 tbsps
Grated Mozzarella Cheese1 tbsp
Crumbled Feta Cheese1 tsp
Chile De Arbol (minced)Directions:
1
Trim the ends from the eggplant and slice lengthwise 1/8-inch thick
2
Place each eggplant slice on a lightly sprayed saute pan over medium low heat to slightly toast
3
The eggplant should be moist and pliable
4
Keep the saute pan warm
5
Slice the tomatoes 1/8-inch thick
6
Lay the eggplant slices flat and lay a tomato slice at the bottom and place a basil leaf on top of the tomato
7
Grind some fresh pepper over the basil/tomato
8
Combine the cheeses and sprinkle a teaspoon of the cheeses and a pinch of the chile on top of the basil leaf
9
Roll-up the eggplant/tomato lengthwise and place seam side down in the warmed saute pan
10
Repeat until all the eggplant are rolled up
11
Bring the heat up to medium and slightly sear the roll-ups
12
Turn to brown all sides