Name: Eggplant rotolo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 large eggplant, thinly sliced lengthways; 12 slice roasted capsicum; 4 large bocconcini, sliced; 12 large basil leaves; 12 cocktail picks; rocket leaves, to serve

Eggplant rotolo

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon olive oil

1 large eggplant, thinly sliced lengthways

12 slice roasted capsicum

4 large bocconcini, sliced

12 large basil leaves

12 cocktail picks

rocket leaves, to serve

Method

1.Preheat oven to 200°C. Heat oil in a frying pan on high. Cook eggplant in batches, turning once, until tender and golden. Drain on paper towels.

2.Lay slices of eggplant flat. Place 1 piece roasted capsicum, 1 bocconcini slice and 1 basil leaf on each slice. Roll up and secure with a cocktail pick. Place in a baking dish and bake for 10 minutes. Serve with rocket leaves.

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Ingredients

Method

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