Ingredients:
1 medium size Italian eggplant, thinly sliced or cut in small cubes
About 20 cherry or grape tomatoes
About 100 gr dry Mozzarella, sliced
Half a cup Extra Virgin Olive Oil
8 Phyllo pastry sheets
Salt & Pepper
This dish does not need precise measures.
- You can slice the eggplants as shown in the video or cut them in small cubes.
- If you use fresh mozzarella, leave it in a sieve over a bowl for few hours in the fridge to lose the excess liquid. Drier cheese gives a better end result to the rolls.
- You can use other types of cheese like provolone.
- I used 2 ply phyllo sheets to make sure they don’t tear when I roll them.
- You can prepare the ingredients in advance and assemble the rolls the day you want to bake and serve them
- You can also, store the uncooked rolls in a tight freezer bag and keep in the freezer for few weeks and take them out half an hour before baking them. As soon as you take them out of the freezer, place them in a baking tray lined with parchment paper and cover with plastic wrap.
- For the dipping sauce, you can use store bought sauces but I made mine with some leftover ragu sauce I had in hand as the base and added some ketchup, pumpkin apple butter, hot Calabrian sauce and dash of vinegar.
2 фев 2024
