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While summer seems to be skipping the Netherlands this year, that doesn’t mean it can’t be summer on our plates! This Italian dish is based on a recipe from Delicious magazine and is simple, elegant and perfect for summer evenings (no matter the weather!).
These rolls are grilled eggplant slices, filled with soft and creamy ricotta and with a spicy tomato sauce on top. The grated pecorino adds a salty touch and the basil really gives this dish the smell of summer.
You can use zucchini instead of eggplant, substitute parmigiano for the pecorino or vary with a soft goat cheese for the filling. These rolls are delicious hot, lukewarm and cold and they make an easy appetizer or main dish (with some crusty Italian bread or simple pasta) too.
The original recipe calls for a sofrito; a mixture of glazed onion, celery and carrot. While I prefer making these rolls with that sofrito, I’ve also tried it without and can report that that’s a perfect shortcut when you’re short on time.
Like with most Italian dishes, the quality of the dish depends on the quality of the ingredients you use. So make sure to use your favorite olive oil, fresh ricotta and the most fragrant basil leaves.
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