Eggplant Rosettes

The eggplant rosettes are a delightful and definitely charming dish to present. Here is the recipe:

Ingredients

• 2 large eggplants
• 200 g of mozzarella (or fiordilatte)
• 100 g of cherry tomatoes
• 2 tablespoons of grated Parmesan cheese
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Wash the eggplants and slice them into thin longitudinal slices, about 3-4 mm thick.
2. Heat a grill or a pan and grill the slices of eggplant on both sides, just to soften them. You can lightly brush with oil to prevent sticking.
3. Cut the mozzarella and cherry tomatoes into small cubes.
4. Take a slice of eggplant, place some mozzarella and tomatoes in the center, then sprinkle with a pinch of salt, pepper, and some grated Parmesan.
5. Gently roll up the slice of eggplant to form the rosette, securing it with a toothpick if necessary.
6. Repeat the process until all ingredients are used.
7. Arrange the rosettes in an oiled baking dish and bake at 180 °C for about 15-20 minutes or until the mozzarella has melted and they are lightly golden.
8. Garnish the rosettes with fresh basil leaves before serving.

Eggplant rosettes can be served both as an appetizer and a side dish, and they are perfect for a special dinner or a buffet. The addition of fresh basil will give a touch of freshness and color to the dish.

Curiosity

Eggplants are often a staple of Mediterranean cuisine and particularly in the cuisines of the Eastern Mediterranean region, like in Greek and Turkish recipes. They were introduced into Italian cuisine relatively late but have become a key ingredient in many beloved dishes, such as Eggplant Parmesan.