Serves 4
This is a perfect starter for a summer garden party. You need to only grill the eggplant and before you know it, you have this pretty appetizer waiting to be devoured by your family and friends. Do not try to replace the smoked mozzarella with the regular one as you will be missing the twist that the smoke brings to these rolls.
1 eggplant (thin and long)
3 tbsp olive oil
165 g smoked mozzarella cheese, cut into slices
2 plum or regular tomatoes, cut into slices
8 basil leaves
salt and freshly ground pepper
balsamic vinegar and extra olive oil for drizzle
Cut the eggplant length-ways into thin slices. Do not use the outer ends.
Season slices with salt and set them aside for 20 minutes. Rinse and pat them dry with paper towel.
Brush your grill or a cast iron grill with olive oil and grill the eggplant for 8-10 minutes or until tender and golden, turning only once so that you get those nice grill lines.
Remove the slices from the grill. Assemble the rolls by placing a slice of mozzarella in the center of the eggplant slice, followed by the tomato slice and the basil leaf. Season to taste and fold the eggplant over the filling. Place it back onto the grill or the same cast iron grill (seam- side down) and let it cook for another minute or until mozzarella starts melting. Remove from the grill, place it on your serving platter and drizzle olive oil and balsamic vinegar.
You can serve rolls warm or at room temperature.
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