- Sliced smoked salmon 250 grams
- Robiola cheese 200 grams
- Eggplants 2
- Extra virgin olive oil as much as is needed
- Oregano as much as is needed
Eggplant and salmon rolls are tasty and light delicacies that can be served on any occasion: both as an appetizer, as a main course, but also as a buffet course. It is a very quick and simple preparation, to be served cold, with an outer casing based on grilled eggplants and a rich and soft heart made with robiola cheese and slices of smoked salmon. An ideal recipe for when you have few ideas but you want to put something fresh and tasty on the table anyway. Here's how to prepare them in a few minutes following our recipe.
How to prepare eggplant and salmon rolls
Wash and dry the eggplants, remove the stalk and slice them lengthwise in order to obtain ½ cm thick ovals (1).
Heat a preferably non-stick plate and grill the eggplants 2-3 minutes per side over high heat (2). Remove them from the plate as they are ready and set aside to cool for about ten minutes.
Drain the robiola cheese and spread it on one side of the grilled eggplants (3).
Place a slice of salmon on each eggplant (4).
Wrap the slices tightly and fix each one with a wooden toothpick (5).
Season the rolls with a pinch of salt, a drizzle of oil and a sprinkling of oregano (6) then serve.
The eggplant and salmon rolls can be preserved in the refrigerator for a maximum of 1-2 days, placed in a special container with an airtight seal.