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Eggplant rolls with mozzarella filling and arugula
2026 August 11
Ingredients
- 2 aubergines
- a few sun-dried tomatoes
- rocket
- a pinch of asafoetida
- olive oil
- 1 packet of mozzarella (100g)
- fresh basil
- toasted pine nuts or flaked almonds
- ½ tsp ground cumin
- pepper, salt
preparation
Slice the aubergine lengthways into ½ cm thick slices. (3 strips per person) Lightly rub the slices with salt and leave to stand for a quarter of an hour. Drain off the accumulated water and pat the aubergine strips dry with kitchen roll. Fry in olive oil on both sides until golden brown and sprinkle with a little asafoetida and cumin.
Cut the mozzarella and sun-dried tomatoes into 12 long strips. Roughly chop the pine nuts and tear the basil into strips. Place the mozzarella, tomato strips, basil and pine nuts on the wide end of the fried aubergine slices, top with a few rocket leaves, season with pepper and roll up.
Serving
Divide the rocket between four plates, place the aubergine rolls on top, drizzle a little balsamic cream over them and sprinkle with pine nuts.
