A rich proposal, which can be a delicious appetizer or a super greedy second course. Here's how to prepare them
When you are looking for a dish that suggests freshness and at the same time gives you rich and harmonious flavors, try to imagine some eggplant rolls stuffed with mullet and tomato with mint leaves. How about? Are you already looking forward to the first bite?
The roll in itself it refers to a small treasure chest full of taste, the union eggplant and tomato is a classic of Italian cuisine, the addition of mullet, a highly prized fish, gives the preparation that something that makes it a little sophisticated.
The mullet, an extraordinary fish
It is small, very tasty, does not need long cooking, it can be cooked in humid, baked, fried, marinade or leave raw in a tartare. There are a thousand reasons to bring the mullet to the table, a fish with a pink / silver skin, a strong taste of the sea, lean meats rich in minerals, such as calcium and phosphorus. The beginning of autumn is the best time to fish for them because they reproduced in spring and there are so many of them. The only drawback is the number of thorns, which however does not prevent them from being appreciated.
Eggplant, fried and fried only
Do not be horrified by you last-minute health enthusiasts: for this dish the aubergines are fried. But rest assured: we know that a fried, done well, is still considered a very valid method of cooking. So get yourself a great one peanut oil, the most suitable for frying, is don't skimp on quantities. The slices of aubergine, lightly floured, will cook in a few minutes without absorbing the oil that terrifies you so much.
How to make eggplant rolls stuffed with mullet and tomato
Ingredients
4 mullets, 2 round aubergines, flour, salt, tomato sauce, mint leaves, peanut oil for frying, breadcrumbs, extra virgin olive oil, grated parmesan.
Method
First wash the aubergines, slice and flour them. In a non-stick pan, heat the peanut oil and when it is hot, fry the aubergine slices. Drain them and let them dry on a plate covered with a sheet of absorbent paper. Meanwhile, in a pan, cook the mullet fillets in a little extra virgin olive oil. Once ready, chop them, add salt and mix them with the breadcrumbs. Add the chopped mint leaves and place a little of this mixture on each slice of aubergine. Roll them up and place them in a pan with extra virgin olive oil and a few tablespoons of tomato sauce. Sprinkle the eggplant rolls with grated Parmesan cheese, finish with a drizzle of oil, bake in a preheated oven at 180 ° for 15 minutes and then serve.
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