Eggplant Rolls
This recipe is for a delicious dish of eggplant rolls that you can serve as a main course at lunchtime. Share them with your whole family and pair them with salad or soup.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 eggplants, medium
- 12 slices serrano ham
- 16 shrimp, raw
- 75 grams cheese, grated cured cheese
- 8 tablespoons tomato sauce
- olive oil
- coarse salt
- 25 grams butter
- 1 tablespoon all-purpose wheat flour
- 2 glasses whole milk
- 1 pinch nutmeg
- table salt
- black pepper
Preparation
20 mins
0 mins
Medium
- Wash the eggplants well and cut them lengthwise into slices no more than 1 cm thick.
- Each eggplant should yield 6 large slices.
- Sprinkle plenty of coarse salt over the eggplant slices and then place them on a colander.
- Place the colander over a plate and let them sit for 20 minutes to release some liquid.
- Then place the colander under cold running water and rinse well so that the eggplants lose all the salt.
- Drain well and place the eggplants on a clean kitchen towel to dry.
- When the eggplants are well dried, brush them with olive oil on both sides and place them on a hot grill.
- Grill the eggplants on both sides until the flesh is tender, then set aside on a plate.
- Now we will prepare the prawns. Peel them and thread 12 prawns with a toothpick.
- Put a couple of tablespoons of oil in a frying pan and sauté the 12 prawns over high heat for 1 minute.
- Remove to a plate, and when they are warm, take out the toothpicks.
- Sauté the other 8 prawns as well and set them aside.
- Now we are going to prepare the béchamel. Heat the milk in a separate saucepan.
- In another saucepan, heat the butter, and when it melts, add the flour.
- Stir well for 1 minute, then add all the milk while continuously whisking.
- Add a pinch of nutmeg, pepper, and salt, and keep stirring over medium heat.
- When the béchamel has the right consistency, remove the saucepan from the heat.
- Now we can prepare the eggplant rolls.
- Place a slice of eggplant in front of you, and put a slice of serrano ham and a prawn on top (don't forget to remove the toothpicks from the prawns).
- Now roll the eggplant onto itself to form the roll. Repeat the process with the 12 rolls.
- Place a baking sheet on a baking tray and arrange the eggplant rolls closely together on it.
- Cover with the béchamel and sprinkle grated cheese on top.
- Put in the oven at 180°C until the cheese is gratinated and golden.
- While the rolls are cooking, place the 8 leftover prawns and 8 tablespoons of tomato sauce in the blender.
- Blend with an immersion blender, and if it is too thick, add one more tablespoon of tomato. Heat it slightly in a saucepan.
- When the eggplant rolls are well gratinated, take them out of the oven.
- On each plate, add a bit of the tomato sauce with prawns that we just prepared and place 3 eggplant rolls on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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