Eggplants are a versatile and delicious ingredient, and the dish we will make today is a true delight for the taste buds. The first step is to cut the eggplants into long slices, about one centimeter thick. This allows each slice to be thin enough to cook evenly but thick enough to hold the filling. After cutting the eggplants, we generously salt them and let them drain for about 15 minutes. The salt helps to remove excess water from the eggplants, which will prevent them from becoming too soft during cooking.
After they have drained, we quickly rinse the eggplants under a stream of cold water to remove the salt and stop the osmosis process. We dry each slice of eggplant with a kitchen towel, making sure they are well absorbed. Then, we will lightly cook them in a non-stick pan or on the grill, without oil, to give them a pleasant flavor and a firmer texture. This process will take a few minutes until the eggplants become slightly browned but not fully cooked, as they will continue to cook in the oven.
While the eggplants are cooking, we prepare the chicken breast. It is cut into thin strips, which will be quickly sautéed in the same non-stick pan, without oil. It is essential not to let the chicken cook too much – one minute is enough to seal it, so it no longer looks raw. If you want a simpler version, you can use slices of ham, which can be added directly on the eggplants.
To complete the dish, we will use cheese, and I chose fontina. It is cut into thin slices, ensuring it is the same size as the eggplant slices. Now, we are ready to form the rolls. We take one slice of eggplant, add a slice of cheese and a few pieces of chicken or a slice of ham, then roll tightly. The obtained rolls are placed in a baking dish, similar to stuffed cabbage.
At the bottom of the dish, we add two tablespoons of oil, two tablespoons of milk, and two tablespoons of chicken broth. This combination will help maintain moisture and provide a rich taste to the dish. It is important not to overdo it with the liquid, as our goal is to gratin the rolls, not to boil them. We place the rolls in the dish and cover them with tomato pulp, thus adding extra flavor.
We preheat the oven and place the dish in the upper half of it. The baking time will vary depending on the number of rolls, but in general, about 15 minutes at medium to high heat is sufficient to achieve a perfectly browned dish. In the end, the eggplant rolls with chicken and cheese will be golden and appetizing, ready to be enjoyed alongside a fresh salad or a side of vegetables. This recipe is not only delicious but also an excellent way to enjoy eggplants in a unique way!
After they have drained, we quickly rinse the eggplants under a stream of cold water to remove the salt and stop the osmosis process. We dry each slice of eggplant with a kitchen towel, making sure they are well absorbed. Then, we will lightly cook them in a non-stick pan or on the grill, without oil, to give them a pleasant flavor and a firmer texture. This process will take a few minutes until the eggplants become slightly browned but not fully cooked, as they will continue to cook in the oven.
While the eggplants are cooking, we prepare the chicken breast. It is cut into thin strips, which will be quickly sautéed in the same non-stick pan, without oil. It is essential not to let the chicken cook too much – one minute is enough to seal it, so it no longer looks raw. If you want a simpler version, you can use slices of ham, which can be added directly on the eggplants.
To complete the dish, we will use cheese, and I chose fontina. It is cut into thin slices, ensuring it is the same size as the eggplant slices. Now, we are ready to form the rolls. We take one slice of eggplant, add a slice of cheese and a few pieces of chicken or a slice of ham, then roll tightly. The obtained rolls are placed in a baking dish, similar to stuffed cabbage.
At the bottom of the dish, we add two tablespoons of oil, two tablespoons of milk, and two tablespoons of chicken broth. This combination will help maintain moisture and provide a rich taste to the dish. It is important not to overdo it with the liquid, as our goal is to gratin the rolls, not to boil them. We place the rolls in the dish and cover them with tomato pulp, thus adding extra flavor.
We preheat the oven and place the dish in the upper half of it. The baking time will vary depending on the number of rolls, but in general, about 15 minutes at medium to high heat is sufficient to achieve a perfectly browned dish. In the end, the eggplant rolls with chicken and cheese will be golden and appetizing, ready to be enjoyed alongside a fresh salad or a side of vegetables. This recipe is not only delicious but also an excellent way to enjoy eggplants in a unique way!
Ingredients
slices of eggplant cut to a maximum thickness of 5 mm, chicken breast cut into strips (or slices of ham), cheese (slices), tomato pulp, milk, salt, pepper, oil.