Eggplant rolls
Ingredients:
• 3 large eggplants
• salt and pepper to taste
• ½ cup of Mozzarella cheese
• ½ cup Ricotta cheese
• 2 poblano peppers
• 1 cup of cream
• ½ cup chopped ham
• ¼ cup of Parmesan cheese
Process:
-Wash the eggplants and cut them in half, remove the tips, cut into thinly slices that are going to be used as a base to fill.
-Soak the slices in water with a pinch of salt for 5 min to defoliate them and eliminate the bitter taste.
-Remove them from the water and put them to drain; if necessary put a paper napkin between them to remove excess water.
-Toast the poblano peppers, let them sweat, peel them and remove the seeds.
-Cut them into very small pieces, mix them in a bowl with the cream, ricotta cheese, mozzarella cheese and chopped ham.
- Season with salt and pepper and prepare a refractory for baking.
-Fill each slice of eggplant with the cream and make it roll. If necessary, use a toothpick to prevent unrolling.
-When finished sprinkle with Parmesan cheese and bake for 15 minutes at 350º.
