The eggplant are undoubtedly among the most popular and used vegetables insummer, for their flavor, but above all for their versatility. There are infinite ways to cook them: they lend themselves to the preparation of sauces, side dishes, appetizers and even less immediate dishes, such as rolls, real chests filled with other vegetables, fish, meat and cheeses.

Eggplant rolls: some advice

If the aubergine it will be the wrapping of your roll, make sure that the slices are all of same thickness, because in this way they will cook evenly. And don't forget to make them lose their water: just leave them for 30 minutes in a colander with a handful of coarse salt. Once the time has elapsed, all you have to do is rinse and dry them before using them for your preparation.

To give even more taste to your rolls then, you can add herbs and a mince of fresh pepper to the filling that you will put. Among the former, the ones that best match the flavor of the eggplant are the thyme (especially if they limonino), the mint, the fennel and the marjoram. Chop them and put them in the vegetable or meat filling with which you will then stuff your rolls with aubergines. All you have to do is indulge yourself with the ingredients and you will have eggplant rolls that you can serve as soon as they are ready or even the next day, even better because the filling will have blended completely with the roll.

10 ideas for eggplant rolls

Not sure how to fill eggplant rolls? Here are some recipes from our archive to fully savor the summer.

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