Eggplant rolls but breaded: Try them and you will always make them!
These aubergine rolls are a real treat: very crunchy, thanks to the cooking method, with a filling that melts in your mouth and releases all the flavor of authenticity.
Perfect for an informal aperitif with lifelong friends, they lend themselves to being eaten as finger food… but be careful, one leads to another. And if you don’t have ideas for dinner, but you want to offer your family a delicious and complete meal, bring them to the table with great pomp, you will be greeted with squeals of joy from young and old.
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In less than half an hour, you will prepare a delicious dish for those you love, not even a crumb will be left.
So what are you waiting for? Get to work, let’s get started!
For this recipe, get:
- hard cheese (ceddar, scamorza, asiago, provola, mozzarella for pizza, etc) 100 g
- long aubergines , 2
- night, 30 g
- garlic, 1 clove
- cloves , 2
- mayonnaise, 2 tbsp
- sale, q.b.
- eggs, 3
- flour, 4 tbsp
- seed oil , to taste
- tomato, 1 or 2
- tufted parsley , to taste
Wash the aubergines, trim them and cut them lengthwise. Try to keep the same thickness for all, about ½ centimeter.
Fill a bowl with very cold water and leave them to soak for about twenty minutes.
Meanwhile, prepare the filling.
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Cut the tomatoes into cubes and keep them aside.
In a bowl, grate the cheese, walnuts, garlic (peeled and cored, of course) and cloves. Add the mayonnaise and mix the ingredients well together to uniform the mixture.
Drain the aubergines and dry them VERY WELL, sprinkle them with salt.
Break the eggs into a small bowl, then with the prongs of a fork, beat them lightly.
Pour the flour into a flat plate, then pass the aubergine “tongues” first in the flour and then in the eggs to coat them well.
In a non-stick pan, bring the oil to the smoking point, then dip the aubergines, a few at a time and brown them well on both sides over medium heat.
Remove them with food tongs, pat them dry and place them on a pastry board covered with baking paper.
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Now start stuffing them with a spoonful of filling, one or two diced tomatoes and a sprig of parsley. Roll them up and, if desired, secure them with a toothpick. Continue in this way until all the ingredients are used up.
Now taste them… they are wonderful!