Eggplant Roses (Roselline di Melanzane)
Category: Appetizers | Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 640g |
| Puff Pastry | 460g |
| Tomato Passata | 120g |
| Grana Padano Cheese (DOP) | 100g |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Oregano | To taste |
Instructions
-
Prepare the Eggplants
Start by washing and drying the eggplants thoroughly. Cut off both ends and slice the eggplants into thin rounds, about 5mm in thickness. Lightly salt the slices and let them sit for about 20 minutes to draw out excess moisture. Once the time has passed, pat the slices dry with a paper towel to remove any water. -
Roast the Eggplants
Preheat the oven to 180°C (350°F). Place the eggplant slices on a baking tray lined with parchment paper and drizzle them with a bit of extra virgin olive oil. Roast the eggplants in the preheated oven for about 15 minutes, or until they are tender and slightly golden. -
Prepare the Puff Pastry
While the eggplants are roasting, roll out the puff pastry on a clean surface. Using a knife or a pastry cutter, cut the pastry into long strips, approximately 5 cm (2 inches) wide. -
Assemble the Roses
Take each puff pastry strip and spread a thin layer of tomato passata along its entire length using a brush or spoon. Next, sprinkle a generous amount of grated Grana Padano cheese over the tomato sauce. Place a slice of roasted eggplant on top of the pastry strip, slightly overlapping the edges. Repeat this step for each strip until you have enough eggplant slices to cover the pastry. -
Shape the Roses
Carefully fold the lower edge of the pastry over the eggplant slices, creating a rose-like shape as you roll up the strip from one end to the other. -
Bake the Eggplant Roses
Grease 8 muffin tin cavities with a bit of olive oil and carefully place each rolled-up eggplant rose into a cavity. Brush the tops with any remaining tomato sauce and sprinkle with a pinch of oregano. -
Final Bake
Bake the eggplant roses in the oven for an additional 15-20 minutes, or until the puff pastry is golden and crispy. -
Serve and Enjoy
Once baked, remove the eggplant roses from the oven and let them cool slightly before serving. These delightful, savory bites make for an elegant appetizer, perfect for any gathering.
Nutritional Information (per serving)
Note: Nutritional information is an estimate and may vary based on ingredient brands and portions used.
| Nutrient | Amount |
|---|---|
| Calories | ~240 |
| Protein | ~8g |
| Carbohydrates | ~25g |
| Fat | ~14g |
| Fiber | ~3g |
| Sodium | ~320mg |
Tips
- For an extra flavor kick, you can sprinkle some chili flakes or fresh basil on top before serving.
- If you prefer a lighter version, you can substitute the puff pastry with phyllo dough.
These Eggplant Roses are a fantastic appetizer that combines savory roasted eggplant, tangy tomato, and rich, melty cheese in a beautiful, delicate pastry form. Enjoy them as a stunning dish at your next meal or event!
