Aubergine rolls with caprese: today's recipe is fresh and very, very simple to prepare. These eggplant rolls are perfect as a summer cold starter. Thin slices of floured and fried eggplant, that enclose a heart of buffalo mozzarella bell dop, tomatoes and basil. In short, I put the Caprese salad inside the eggplants.
Eggplant rolls, other Sicilian recipes
When eggplants are in season (you've already checked what's in season in july?) I enjoy creating or trying new recipes. And rolls are always very successful. They are part of the Sicilian DNA. Starting with the delicious FRIED PASTA AND EGGPLANT ROLLS, up to those OF SICILIAN FRIED EGGPLANT (even in video recipe). Also good in the version with the GRILLED EGGPLANT, healthier and lighter.
Aubergine rolls with caprese you serve cold, to keep the taste and texture of the tomato and especially buffalo mozzarella unchanged. Actually, you could even go into the oven for a few minutes, but in my opinion they would lose their original freshness by getting heavier. I suggest you store them in the refrigerator, covered with cling film, and leave them at room temperature for 30 minutes before enjoying them. In this way the mozzarella will return to the right temperature, juicy and full of milk.
If you prefer, you can also use grilled eggplant, thinly sliced and seasoned with a little extra virgin olive oil and a pinch of salt.
I have inserted the rolls into the skewers that I use to prepare messina chops, alternating them with fresh basil leaves. I served them at a buffet dinner and they had great success. Try them too . and have a look at all my RECIPES WITH EGGPLANT, in addition to my article on EGGPLANT: features, PROPERTY’ and HOW TO COOK THEM. Have a good day!
2 violet or striped aubergines of elongated shape
300 grams of DOP Campania buffalo mozzarella
2 tomatoes not large ox heart
fresh basil, to taste
flour to bread eggplants, to taste
extra virgin olive oil (or peanut seeds) for frying, to taste
Salt, to taste
The aubergine rolls with caprese are really very simple to prepare. Wash the eggplants and remove the ends, then cut them into thin slices in the direction of length. Put a little flour in a dish, salt it slightly and knead the aubergines on both sides, pressing down firmly, so that the flour adheres perfectly.
Bring extra virgin olive or peanut seed oil to a temperature of 170 degrees, taking care that the oil does not exceed 180 degrees at most. You'll need a kitchen thermometer. Fry the aubergines breaded in flour for a few minutes, until they are well golden. Put the fried eggplants on absorbent paper for a few minutes and let them cool.
As the aubergines cool down, make from buffalo mozzarella 8 sticks. Slice the tomato into thin slices. Wash and dry basil.
Now let's do the rolls following the process that you see in the picture: put on the widest part of the slice of fried eggplant one or two slices of tomato, salar very little, add a basil leaf and a piece of mozzarella. Roll the eggplant over itself and tuck the roll into a wooden skewer. Alternate the basil leaf rolls.
Store the aubergine rolls in the caprese in the refrigerator, covered with cling film, and leave them at room temperature for 30 minutes before enjoying them. Have a good day!
OPTIONS: If you prefer, you can also use grilled eggplant, thinly sliced and seasoned with a little extra virgin olive oil and a pinch of salt.
Obviously, you can stuff these eggplants as you like: mozzarella and ham, mozzarella and Genoese pesto, mortadella and scamorza. There is no limit to fantasy.