Light Eggplant Rolls

Name: Light Eggplant Rolls
Total time: 80 min
Yield: 4
Ingredients: 2 packs of AIA Baked Turkey Breast aeQuilibrium; 200 g of ricotta; 4 eggplants; 120 g of fresh cherry tomatoes; Extra virgin olive oil; Salt and pepper

Eggplant rolls become a light and tasty recipe, perfect for those who love vegetables and fresh flavors!

2 packs of AIA Baked Turkey Breast aeQuilibrium

200 g of ricotta

4 eggplants

120 g of fresh cherry tomatoes

Extra virgin olive oil

Salt and pepper

Description

Don't have much appetite, but want to try something delicious? Here is the recipe to prepare light eggplant rolls!

Low in calories but rich in flavor, the eggplant is one of the most used vegetables in the kitchen. Although it is in season in summer, it is available almost all year round both from the greengrocer and in supermarkets. The eggplant is one of the most versatile vegetables in the kitchen; its shape allows you to create unusual dishes, varied in appearance and size, such as boats, rolls, timbales, cubes, strips... Summer, light, healthy and tasty, this recipe is perfect both as a light second course and as a starter.

With these eggplant rolls filled with ricotta and turkey breast, the mixed scent of eggplant, tomato, basil and ricotta will spread throughout the kitchen, triggering a unique aroma. Usually eggplant rolls can be stuffed with any ingredient but, not wanting to overdo it with calories, it's better to choose simple ingredients like low-fat ricotta or the AIA turkey breast, which gives the dish taste and lightness.

Find out how to make this delicious recipe!

Baked Turkey Breast

Procedure

Start by preparing and cutting the vegetables. Wash, trim the eggplants and cut them into very thin slices, using a mandolin to maintain the thickness of the slices. Move them to a colander covering them with coarse salt and let them lose their water for about an hour. Then, rinse them under running water, dry them and lightly oil them.

Finely chop the cherry tomatoes: first cut them into squares and then chop them until you get almost a raw tomato sauce. Put them in a bowl and season them with a pinch of salt, a drizzle of oil and some fresh basil leaves.

Let the tomatoes flavor and, in the meantime, dedicate yourself to cooking the eggplants. Heat a non-stick griddle well and roast the eggplants on it, adding a little salt.

Place on each slice of grilled eggplant a piece of turkey breast, a bit of ricotta, a sprinkle of Parmigiano Reggiano and a spoonful of raw tomato sauce.

Now roll up the eggplant rolls and close them well with a string or a toothpick, then put the rolls back on the griddle for 2 minutes.

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