2024-04-06 05:45:00
List of ingredients
eggplants: 2 or 3
very firm cream cheese: 290 gr
queso muzzarella rallado: 150 gr
grated cheese: 50 gr
hydrated dried tomatoes: 8
basil leaves: c/n
olive oil: c/n
food: c/n
salt and pepper: c/n
Preparation
Cut the eggplants lengthwise in thin slices. Heat a frying pan or grill, place them without overlapping them and brown them on both sides, remove.
Mix the cheese firm cream in processor with grated mozzarella and grated cheese and season with salt and pepper. Cut the hydrated tomatoes into julienne strips. Separate basil leaves.
Have a couple of layers of plastic wrap on the counter, “upholster” with the eggplant slices. Add all the cream cheese on top and with the help of a freezer separator spread it well.
Finally arrange the basil leaves and the julienne of dried tomatoes. Roll carefully. Close like a big candy so that it takes shape, adjusting well. Keep cold for 3 hours Minimum.
Take out of the cold, Cut into rounds, remove the film and coat with flour. removing the excess. Brown in a frying pan round and round and rest on chopped tomatoes, scatter basil leaves on top.
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