Mozzarella stuffed eggplant rolls are a simple meal which requires only a couple of ingredients. Tender, almost creamy eggplant rolls with a delicate mozzarella heart served in a delicious tomato sauce and topped with fresh chives. It makes either a perfect light mid-week meal, a great side dish or a crowd pleaser, too.
Eggplant rolls are also known as involtini di melanzane. Have you ever heard of them? It is ridiculously easy to prepare, makes a wonderful meal and is also a great weekend dinner when you invite your friends over.
I tried to make this dish as simple, but rich in flavour, as possible. Eggplant slices can be either lightly fried in a pan or shortly baked in the oven. The filling can not get simpler. Mozzarella cheese with its mild flavour and creamy texture is a lovely choice. To round it all up, a gorgeous tomato sauce made with garlic, carrot, pelati tomatoes and fresh chives.
The secret that makes it so delicious is creamy eggplant, melted mozzarella and tasty tomato sauce. They are simply amazing together. And if you add some fresh herbs to it, such as chives, it will get even better and fresher.
Eggplant or aubergine
Eggplant or aubergine is a funny but gorgeous-looking fruit. Yes, eggplant is a fruit. Most commonly they have an egg-like form, with a typical deep purple colour, which almost looks like black. It seems to be one of those fruits you either love or dislike. I am not sure what the reason can be. Maybe of its texture? Eggplant has spongy and absorbent flesh, which absorbs the flavour of whatever it’s cooked with. But the firm texture transforms into meltingly tender when cooked. Lovely!
I, personally, love it. The thing I love most is its creaminess and versatility. Moreover, eggplant can be used in many preparations and with plenty of ingredients. One of my favourite eggplant recipes is parmigiana di melanzane. A dream on a plate. Wink.
How to choose the right eggplant? Look for a firm eggplant, without bruises and around 8-10 cm wide. Like that you’ll get enough rolls to fill up the pan. Wink.
Mozzarella cheese and tomato sauce
Combine it with mozzarella and homemade tomato sauce. If you think that mozzarella has no taste, think again. This cheese is one of the favoured cheeses by many chefs and cheese lovers. Moreover, it has a delicate and mildly sour flavour, with a milk-like fresh note.
When it comes to tomato sauce, try to make it yourself. I am honest, it’s really easy and it doesn’t require any skills at all. With only 5 minutes of preparation, you’ll get a gorgeous and tasty tomato sauce.
Also, I suggest doubling the portions, because everyone will ask for more. Wink. You can’t resist them. After all, you can still store them in the fridge for a couple of days, in case you have leftovers.
Ingredients for 17- 20 mozzarella stuffed eggplant rolls:
- 1 eggplant
- olive oil
- sea salt
- 2 mozzarella balls
- 2 garlic cloves
- 1 carrot
- 600 g pelati (canned)
- a bunch of fresh chives
To begin, wash the eggplant and cut it lengthwise into 0,5 cm thick slices. Lay the slices onto a wire rack and sprinkle them with sea salt. Let them sit for 20-30 minutes. Afterwards, tap them dry with some paper towels.
At this point, you can decide either to prepare them on the stove or in the oven. Lightly brush both sides of each slice with olive oil. Put the slices in batches into the oven-proof pan (in one single layer) and cook for 1-2 minutes or until tender on each side. Remove from the pan.
If you’re making them in the oven, lay them onto a baking sheet (still in a single layer) and bake at 200°C for 10-15 minutes or until tender.
An easy tomato sauce
In the meantime, prepare the tomato sauce. Wash and cut the carrot into rounds or cubes. Peel and slice the garlic. In the pan, where you prepared the eggplant, drizzle some olive oil. Once hot, add the carrots and cook them for a couple of minutes. Then, stir in the garlic. After a minute, add the tomatoes (pelati) and, using a wooden spoon, gently smash them. Season with salt and pepper, cover and let it simmer for 15 minutes. Stir occasionally.
Next, cut the mozzarella into 0,5 cm thick slices. Wash and chop the chives. Preheat the oven to 180°C.
In order to make a roll, lay a slice of eggplant, with the short side facing you, in front of you, sprinkle with some chives and place a mozzarella slice at the bottom end of the eggplant. Roll it up and place, with the seam down, aside. Continue with all the slices.
Then, place the eggplant rolls into the tomato sauce and put the pan into the oven for 20-25 minutes.
Finally, arrange the mozzarella stuffed eggplant rolls onto the plates, with plenty of tomato sauce and sprinkle them with more fresh chives. Serve it with a slice of bread or as a side dish.
Enjoy.
