This recipe is for 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 well and cut them lengthwise into slices of no more than 1 cm. thick.
6 large slices must come out of each eggplant.
Put plenty of coarse salt on the aubergine slices and then place them on a colander.
Place the drainer on a plate and leave them like that for 20 minutes to release a little liquid.
Then put the colander under the stream of cold water and rinse well so that the aubergines lose all the salt.
Drain well and place the aubergines on a clean kitchen towel to dry.
When the aubergines are very dry, brush them with olive oil on both sides and put them on a hot plate.
Grill the aubergines on both sides until the meat is very tender and move to a plate.
Now we will prepare the prawns. Peel them 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 they are warm remove the chopsticks.
Sauté the other 8 prawns as well and set them aside.
Now we are going to prepare the bechamel. Heat the milk in a separate saucepan.
In another saucepan put the butter to heat and when it melts add the flour.
Stir well for 1 minute and then add all the milk while you do not stop beating with a few 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 heat.
Now we can prepare the eggplant rolls.
Put a sheet of eggplant in front of you and place a slice of Serrano ham and a prawn on it (don't 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 parchment paper on a baking sheet and place the eggplant rolls together.
Cover with the béchamel sauce and add the grated cheese on top.
Put in the oven at 180 C until the cheese is gratin and turns golden.
While the rolls are being made, put the 8 leftover prawns and the 8 tablespoons of tomato sauce in the blender glass.
Blend with the electric mixer and if it is too thick add one more tablespoon of tomato. Put in a case to heat a little.
When the eggplant rolls are well gratinated, take them out of the oven.
Put a little of the tomato sauce with prawns that we just prepared on each plate and place 3 aubergine rolls on top.
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