| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 12g | 30g |
| sugars | fibre | protein | salt |
| 6g | 9g | 18g | 1.2g |
Why I Love French Caprese Stuffed Eggplant Rolls with Basil and Balsamic Reduction
A Delightful Union of Flavors
One of the many reasons I have always held Caprese Stuffed Eggplant Rolls with Basil and Balsamic Reduction close to my heart is its simplicity. It might not hail from the culinary traditions I’m most associated with – the sushi rolls and seafood dishes born from my Pacific Northwest and Japanese roots – but the principles behind it are universal.
Similar to ratatouille, a famous vegetable-centered French dish, my recipe of Caprese Stuffed Eggplant Rolls emphasizes on the beautiful individual flavors of each ingredient, without one overshadowing another. These rolls showcase the robust and creamy mozzarella, the sweet and tangy tomatoes, and the slightly bitter and smoky eggplant, united under the luscious dance of olive oil and a balsamic reduction.
Infusing Inspiration and Invention
As for the spark behind this recipe, credit is due to a renowned French chef, Jacques Pépin, who imbued in me the core philosophy of French cuisine – to honor the inherent beauty of each ingredient. His teachings led me to experiment with the ingredients of Caprese, a classic Italian salad, and give it a French twist by incorporating it with eggplant – a vegetable beloved in Mediterranean cuisine.
This array of Caprese Stuffed Eggplant Rolls makes for a delightful entrance to a dinner party. You could also pair it with a chilled glass of white wine and some grilled vegetables salad for a light and satisfying summer meal.
Just as I have enjoyed evolving my Japanese-rooted culinary techniques to create new dishes, this Caprese Stuffed Eggplant Rolls with Basil and Balsamic Reduction recipe showcases my passion for experimentation and my dedication to paying tribute to the essence of each ingredient.
What You’ll Need
- 3 large eggplants
- 1 tablespoon salt, plus more to taste
- 3 cups fresh mozzarella, thinly sliced
- 2 large tomatoes, thinly sliced
- 20 fresh basil leaves
- 2 cups balsamic vinegar
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/2 cup fresh grated parmesan cheese
Method
Step One
Start by slicing your eggplants lengthwise into thin slices. Sprinkle these slices with the tablespoon of salt and leave them to stand for about 30 minutes. This process will draw out any excess water and bitterness from the eggplants.
Step Two
While your eggplants are standing, you can prepare the balsamic reduction. In a small saucepan, combine the balsamic vinegar and the sugar. Bring this to a boil, then reduce heat and simmer until the vinegar has reduced by half. This should take around 15 minutes. Set this aside to cool.
Step Three
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Rinse the excess salt from the eggplant slices and pat them dry with a paper towel.
Step Four
Brush both sides of the eggplant slices with the olive oil, then season with black pepper. Arrange the slices on the prepared baking sheet and roast them for about 10 minutes, or until they are tender and lightly browned.
Step Five
Once the eggplant slices have cooled enough to handle, place a slice of mozzarella and a slice of tomato at one end of each slice. Top this with a fresh basil leaf. Now, carefully roll up each eggplant slice, starting at the end with the fillings.
Step Six
Arrange these rolls on a serving dish, then sprinkle them with the grated parmesan cheese. Before serving, drizzle the rolls with the cooled balsamic reduction. This dish can be served warm or at room temperature, according to your preference.
