Eggplant Rosettes

Eggplant rosettes are a delicious and truly fascinating dish to present. Here is the recipe:

Ingredients

• 2 large eggplants
• 200 g mozzarella (or fiordilatte)
• 100 g cherry tomatoes
• 2 tablespoons grated Parmesan
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Wash the eggplants and cut them into thin longitudinal slices, about 3-4 mm thick.
2. Heat a grill or a pan and grill the eggplant slices on both sides, just to soften them. You can lightly brush with oil to prevent sticking.
3. Cut the mozzarella and cherry tomatoes into small cubes.
4. Take an eggplant slice, place some mozzarella and tomatoes in the center, then sprinkle with a pinch of salt, pepper, and a bit of grated Parmesan.
5. Gently roll the eggplant slice to form the rosette, securing it with a toothpick if necessary.
6. Repeat the process until all ingredients are used up.
7. Arrange the rosettes in a baking dish greased with a little oil and bake at 180 °C for about 15-20 minutes or until the mozzarella has melted and they are lightly golden.
8. Garnish the rosettes with fresh basil leaves before serving.

Eggplant rosettes can be served both as an appetizer and as a side dish, and are perfect for a special dinner or for a buffet. The addition of fresh basil will give a touch of freshness and color to the dish.

Trivia

Eggplants are often protagonists of Mediterranean cuisine and particularly in the cuisines of the eastern Mediterranean region, such as in Greek and Turkish recipes. They were introduced to Italian cuisine relatively late, but have become a key ingredient in many beloved dishes, such as eggplant parmigiana.