This recipe is a delicious dish of eggplant rolls which you can make as a main dish at lunchtime. Share them with your whole family and combine them with salad or soup.
Wash the aubergines thoroughly and cut them lengthwise into sheets no larger than 1 cm. thick.
From each eggplant have to leave 6 large sheets.
Put heavy coarse salt on the eggplant slices and then place them on a colander.
Place the drainer on a plate and leave them for 20 minutes to release a little liquid.
Then put the drainer under the cold water jet and rinse well so that the aubergines lose all the salt.
Drain well and place the aubergines on a clean dish towel to dry.
When the aubergines are well dried, brush them with olive oil on both sides and put them on a plate that is very hot.
Grill the aubergines on both sides until the meat is tender and remove a plate.
Now we will prepare the prawns. Peel and pierce 12 prawns with a toothpick.
Put a couple of tablespoons of oil in a pan and sauté the 12 prawns over high heat for 1 minute.
Remove to a plate and when the chopsticks are tempered quital.
Saute also the other 8 prawns and reserve them.
Now let's prepare the bechamel. Heat the milk in a separate saucepan.
In another saucepan put the butter to heat and when it is melted add the flour.
Stir well for 1 minute and then add all the milk while you do not stop beating with rods.
Add a pinch of nutmeg, pepper and salt and continue stirring over medium heat.
When the bachamel has the right consistency, remove the saucepan from the fire.
Now we can prepare the eggplant rolls.
Put a sheet of eggplant in front of you and place on it a slice of Serrano ham and a shrimp (do not forget to remove the chopsticks from the prawns).
Now roll the eggplant on itself to form the roll. Repeat the process with the 12 rolls.
Place a baking sheet on a baking tray and place the eggplant rolls on top of it.
Cover with the bechamel and add the grated cheese on top.
Put in the oven at 180 C until the cheese is browned and golden brown.
While the rolllitos are made, put the 8 prawns that have been left over and the 8 tablespoons of tomato sauce in the blender glass.
Tritura with the electric blender arm and if it is too thick add a tablespoon more tomato. Put in a case to warm up a little.
When the eggplant rolls are well gratinated, take them out of the oven.
Put in each dish a little of the tomato sauce with prawns that we have just prepared and place over 3 eggplant rolls.
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