As many of you probably know, sometimes it can be quite difficult to start writing a blog post, I mean, I have a recipe but I also would like to chat a little before handing it over, it is the price for you to pay after all. But it can be a little hard to get going and I have to write meaningless things like this with the hope of hitting a chord inside me that takes me off on some sort of thought trail. There are times when it works and there are times like today when it doesn’t work at all so I will now out of compassion for you stop this meaningless outpouring of words and get going with this super simple, super easy and super good recipe! Especially if you make some kind of algorithm (if that is what you use for calculations like this) of the input versus the output, the easiness makes it taste better somehow, I suppose it has to do with having lower expectations.

Don’t forget the Paper Chef!

Grilled eggplant rolls


parmesan (or other) cheese, grated
oregano, preferably fresh and chopped
extra virgin olive oil

– Slice the eggplant thinly length wise. In order to make them softer and easier to roll, sprinkle the slices with salt and leave for about 20 minutes.
– Mix breadcrumbs, parmesan cheese, a little salt and oregano.
– Pat the slices dry before passing them in the breadcrumb mix on both sides.
– Roll the slices and stick a long stick/skewer through, as many as you want on each but remember that they have to fit into the grill pan or on the grill.
– Heat up a grill pan or a skillet and grill the stick/skewers on both sides, press down if needed. You probably need to brush the pan with some olive oil.
– Good to eat both warm or tepid.

Grilled eggplant roll

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