17 recipes

27

share on

Rolled eggplant with stracciatela of Andalusian gazpacho

ingredients

servings

6

Pachino tomatoes

4 unit

Cherry tomatoes

200 grams

Red peppers

2 unit

Cucumbers

2 unit

Red onions from Acquaviva delle Fonti

1 unit

Vinegar

1 spoon

Fresh mint

10 grams

Aubergine

1 unit

Mozzarella, Fior di latte

400 grams

Basil

10 grams

Iodized salt

to taste

Spicy chillies

5 grams

Type 0 flour bread

50 grams

Extra virgin olive oil

1 spoon

starters from Italy

Rolled eggplant with stracciatela of Andalusian gazpacho

Rolled eggplant with stracciatela of Andalusian gazpacho

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rolled eggplant with stracciatela of Andalusian gazpacho

A mix of Mediterranean flavors of the Italian and Spanish the south create a fresh dish, summery and colorful.

Rolled eggplant with stracciatela of Andalusian gazpacho step 1

step 1

Grilling pepeone and eggplant cut into long slices and then peel the peppers and cut into pieces.

Rolled eggplant with stracciatela of Andalusian gazpacho step 2

step 2

Blanch the cherry tomatoes for 2 minutes and peel them.

Rolled eggplant with stracciatela of Andalusian gazpacho step 3

step 3

Blend the peppers with tomatoes, peeled cucumber, onion, mint, pepper, olive oil to taste salt, vinegar and stale bread. The gazpacho is ready.

Rolled eggplant with stracciatela of Andalusian gazpacho step 4

step 4

Cut the tomatoes into small pieces and toss with oil, salt, a lot of basil.

Rolled eggplant with stracciatela of Andalusian gazpacho step 5

step 5

To form the rolls with eggplant focusing attention on the tomatoes and mozzarella. Actually it would be more tasty using instead of fior di latte stracciatella or buratta Puglia.

Rolled eggplant with stracciatela of Andalusian gazpacho step 6

step 6

Bake for 5 minutes at 200 degrees to melt the mozzarella. Serve putting the gazpacho and cold stracciatella on the bottom of the plate and over the warm bundle of eggplant.

Loading pic