Name: Grilled eggplant rolls with gorgonzola and basil stuffing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Grilled eggplant; 1 teaspoon salt; 1 eggplant, cut lengthways into 5mm thick slices; 2 tablespoon extra virgin olive oil; Gorgonzola and basil stuffing; 100 gram gorgonzola dolce or blue cheese; 50 gram good-quality parmesan, grated; 6 basil leaves, thinly sliced; zest of 1/2 lemon; 2 tablespoon parsley, chopped; Salsa; 1 small red capsicum, halved and seeds removed; 1 zucchini, cut into 5mm dice; 4 tablespoon extra virgin olive oil; 1 tablespoon pine nuts, toasted; 4 basil leaves, thinly sliced; 1/2 small red onion, finely diced; 2 tablespoon red wine vinegar; 1 pinch chilli flakes; To serve; 12 slice ficelle or baguette (5mm slices); extra virgin olive oil, for brushing on ficelle and to garnish; 2 x 125g mozzarella balls, halved; 4 slice prosciutto

Ingredients

Grilled eggplant

1 teaspoon salt

1 eggplant, cut lengthways into 5mm thick slices

2 tablespoon extra virgin olive oil

Gorgonzola and basil stuffing

100 gram gorgonzola dolce or blue cheese

50 gram good-quality parmesan, grated

6 basil leaves, thinly sliced

zest of 1/2 lemon

2 tablespoon parsley, chopped

Salsa

1 small red capsicum, halved and seeds removed

1 zucchini, cut into 5mm dice

4 tablespoon extra virgin olive oil

1 tablespoon pine nuts, toasted

4 basil leaves, thinly sliced

1/2 small red onion, finely diced

2 tablespoon red wine vinegar

1 pinch chilli flakes

To serve

12 slice ficelle or baguette (5mm slices)

extra virgin olive oil, for brushing on ficelle and to garnish

2 x 125g mozzarella balls, halved

4 slice prosciutto

Method

1.Preheat oven to 180°C. Sprinkle salt over eggplant slices and leave for 10 minutes then pat dry. Heat a griddle pan or frying pan till smoking hot. Brush four of your best slices of eggplant with some of the olive oil and place in the hot pan. Cook for 1-2 minutes on each side. Place on chopping board.

2.Mix all the stuffing ingredients together and place 1 large tablespoon of mixture on one end of each slice of cooked eggplant. Roll up.

3.To make the salsa, roast capsicum halves in oven for 6-8 minutes. Remove skin and dice. Mix all salsa ingredients together and season to taste.

4.Brush bread slices with oil on both sides and place on oven tray. Bake in oven until golden, about 6-8 minutes.

5.Place 1 tablespoon salsa on each plate and place an eggplant roll on top. Arrange cut mozzarella to one side, place prosciutto next to mozzarella then 3 slices of toasted bread. Drizzle plates with extra virgin olive oil.

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Ingredients

Method

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