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Eggplant Roll-Up
Snacks

Eggplant Roll-Up

the_ksusha Follow
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A stunning and delicate appetizer featuring roasted eggplant with gooey mozzarella, tomatoes, pesto, and prosciutto.

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Method

1

Slice the eggplants thinly, season with salt, and let them sit for 15 minutes.

2

Lightly grease parchment paper with oil, dust with a little cheese, and arrange the dried eggplant slices overlapping.

3

Top generously with mozzarella and bake at 200°C (400°F) until golden and bubbly.

4

Let the baked sheet cool so the cheese sets, flip it over, and layer with pesto, mozzarella, tomatoes, arugula, and prosciutto.

5

Roll the sheet up tightly and let it chill in the refrigerator for 1 hour.

6

Unwrap the roll and slice it into bite-sized portions.

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