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Prepare the Eggplant
Wash and slice the eggplants lengthwise into thin strips.
Lightly salt and let them rest for 15 minutes to remove bitterness.
Pat dry with a paper towel.
Cook the Eggplant
Heat olive oil in a pan and lightly fry the eggplant slices until golden and soft. Set aside on paper towels.
Make the Filling
In a bowl, mix your cheese with chopped parsley, minced garlic, and chili pepper. Add salt to taste.
Assemble the Rollatini
Place a spoonful of the cheese mixture at one end of each eggplant slice. Roll up gently and secure with a toothpick if needed.
Bake (Optional)
Place the rolls in a baking dish, sprinkle with breadcrumbs, drizzle with olive oil, and bake at 180°C/350°F for 10–15 minutes until golden and bubbly.
Serving and Storage Tips
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