Eggplant rolls with bacon and cheese: A new culinary star

Crispy eggplant rolls are an excellent idea for a tasty snack, a warm dinner, or an unusual lunch. Inside, they hide bacon and cheese, which melts and becomes wonderfully stretchy after baking. Eggplant skewers delight every time they appear on the table.

Ingredients:

              
• 1 aubergine,
• 100g bacon in slices,
• 100g gouda cheese in slices,
• 1 egg,
• wheat flour,
• breadcrumbs,
• olive oil,
• salt to taste.

Preparation:

Step 1. Cut off the green tip of the aubergine and slice it into long strips. It's best to do this with a mandoline, a unique vegetable slicer. I place the aubergine on the grill and roast it. You can also use a grill pan or even a waffle maker.

Step 2. Place a piece of cheese and bacon on the grilled aubergine and roll it tightly into a roll. Coat successively in flour, beaten egg, and breadcrumbs, then skewer onto a stick. You can substitute breadcrumbs with panko.

Step 3. Drizzle with olive oil and place on a baking tray lined with parchment paper. Place in an oven preheated to 190°C and bake for about 20 minutes. After this, transfer to a plate and serve warm when the cheese is mouthwateringly melted inside. Enjoy!