Wow! Eggplants, tomato, basil, cheese! A wonderful combination of ingredients, don’t you think? A summer in a baking dish! Enjoy it as a meal as well. And don’t forget the wine or beer…
Serves: 4-5 Prep. time: 20′ + 30′ waiting time Cooks in: 35′ Ready in: 55′
3 medium purple eggplants, in 0,5 cm slices
400 g Manouri cheese* or white mozzarella
½ cup extra-virgin olive oil
3 tbsp basil pesto from a jar
1 garlic clove
2 ripe tomatoes, grated
1 tsp honey or sugar
fresh basil leaves
Season eggplants in a bowl and cover with cold water. Leave for 30 minutes.
Whizz oil, garlic and pesto in your multi to a smooth paste. Leave aside your fragrant pesto oil until needed.
Drain eggplants really well and pat dry using kitchen paper if necessary. Brush with pesto oil (reserve the rest) and bake in your grill on high heat on both sides for 5 minutes. Place on a plate and preheat oven at 200οC/fan.
Cut cheese in sticks (finger size). Place one piece of cheese on one eggplant slice and roll. Place them on a non-stick baking dish lined with baking parchment.
In a bowl mix grated tomatoes with honey or sugar, season with salt and pepper and mix with remaining pesto oil. pour over eggplants and bake for 20 minutes. Serve garnishing with basil leaves.
Manouri is a fresh semi-soft Greek whey cheese of Controlled Denomination of Origin (DOC). It is used in pies such as spanakopita or it can be eaten drizzled with honey.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μελιτζάνα ρολό με μανούρι και σάλτσα ντομάτας και πέστο βασιλικού