Eggplant, pesto, mozzarella, and sun-dried tomato rolls

© Mathilde Besly – food stylist and photographer

Summer is indeed here! The song of the cicadas has been back for a few days. The opportunity to share an aperitif on the terrace as well as a fresh, seasonal meal to celebrate these beautiful summer days! A recipe that could evoke Italian or Mediterranean tones: eggplant rolls with pesto, mozzarella and sundried tomatoes … Simply provide small peaks to share with friends or family, and a bottle of Rasteau that you will have placed in good temperature before serving (of course!).

Agree? A Rasteau Rouge from Domaine les Grands Bois cuvée “Marc2018. A delicate wine where elegance and power come together to delight the palate at the start of the meal.
The summer season continues in style!

Recipe :

Ingredient for 4 people:

  • 2 eggplants
  • 1 jar of sun-dried tomatoes
  • 1 large mozzarella or scarmozza of your choice.
  • 1 bunch of basil
  • 50g parsmesan
  • 50g pine nuts
  • 1 small clove of garlic
  • 8 tablespoons olive oil + eggplant oil


Wash the eggplants and cut the section. Cut the eggplants into slices about 1 cm lengthwise. Place them on a baking sheet lined with parchment paper. Salt generously.


Preheat your oven to 200 ° C. Wipe the eggplant slices with a paper towel. Brush them with olive oil using a pastry brush. Bake for about 20 minutes depending on your oven. Let cool.


In a food processor, place the basil leaves, pine nuts, peeled garlic clove, Parmesan cheese and olive oil. Mix to obtain a homogeneous texture. Add salt and pepper.


On each eggplant slice, spread a teaspoon of pesto, then add a piece of mozzarella about 2cm wide and a sun-dried tomato. Roll everything up and do the same for each slice of eggplant.


If you use scarmozza, you can, if you wish, then put them in the oven at 200 ° C for a few minutes to melt the cheese.


Also find all our summer recipes :

Finger Food de poulet aux cacahuètes & tandoori, sauce citronnée, salade d’avocat

Apéritif sous le figuier : figues fraîches au fromage de chèvre frais et jambon ibérique

Carpaccio de tomates anciennes, brunoise de fruits rouges & fève tonka

Pan bagnat gourmand et frais aux légumes croquants !

Tajine de la mer aux légumes d’été

Soupe de fraises ou de cerises (à adapter selon la saison!)

Mathilde Besly is a food stylist and photographer, passionate about the world of food, also author of a blog, she likes to share and exchange her culinary discoveries.

“I like my cooking healthy, seasonal, organic and easy to cook with a big penchant for vegetables! “

Proof ! His Instagram account is a pleasure for the eyes and the taste buds, we invite you to discover it : Insta @mathilde_besly

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