Description
Grilled eggplant slices rolled with fresh mozzarella, tomatoes, and basil for a fresh Italian-inspired appetizer.
Ingredients
Scale
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
- 8 ounces fresh mozzarella cheese, sliced
- 2 large ripe tomatoes, sliced
- 1 cup fresh basil leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 3-4 minutes on each side until tender and grill marks appear.
- Remove from the grill and let cool slightly.
- On each eggplant slice, place a slice of mozzarella, a slice of tomato, and a basil leaf.
- Roll up the eggplant slices tightly and secure with toothpicks if needed.
- Arrange on a platter, drizzle with balsamic glaze, and serve immediately.
Notes
For best results, use ripe, in-season tomatoes and fresh basil. This dish is best served fresh.
Nutrition
- Calories: 220
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 12g
- Protein: 10g