Eggplant roll with crispy breading with thyme, zucchini carpaccio and apple

Eggplant roll with crispy breading with thyme, zucchini carpaccio and apple
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Time: 1 ora e 30 minuti
Difficulty: Facile

An original second? Here it is. Roll made with eggplant and stuffed with delicious stuffed meat.
Eggplant is a vegetable loved and of great production in the world. There are many varieties and round and oval ones are the most appreciated. Very useful for the rebalancing of liver function.
Historical background:
It seems to be native to Asia introduced in Sicilian territory already in the distant fifteenth century. Before being baptized "eggplant", it was introduced in Europe by the Arabs who named it "badingian", a term that, in the Italian language, later turned into "petronciano".
Eggplants are potentially toxic, responsible for sudden headaches and fever if eaten raw. In fact, they contain a considerable amount of solanine, a toxic glycosylated alkaloid substance.
Taking excessive doses of solanine can create unpleasant side effects, such as drowsiness, irritation of the gastric mucosa, hemolysis etc.
The only way to overcome this problem is to cook the eggplant: with the heat treatment, the solanine present is reduced by half.
Ingredients for 4 people
For the eggplant roll
8 slices of black eggplant
300 g of ground beef
1 whole egg
40 g Parmesan
30 g breadcrumbs
Salt up
Black pepper
Seed oil
Bread crumbs without gluten
Very fine rice flour without gluten
For the Carpaccio of zucchini
4 zucchini
100 g extra virgin olive oil
salt up
30 ml of apple cider vinegar
For the medallion of apples
1 golden apple
1 lemon
5 g fillets of chili
Curry without gluten


Take the eggplant slices and salt them well, place them on a plate and with the pressure of a basin full of water placed over the eggplant, drain.
After the rest time, rinse the eggplant well, flour them with rice flour and then wet them in the egg, at this point breading the eggplant in breadcrumbs with a firm pressure of both sides.
Pour the minced into a container, add the eggs, parmesan and breadcrumbs, mix well with a ladle. Season to taste with salt and pepper, fill the eggplant with the meat and turn in a roll, close with a toothpick.
Put to heat the oil of seeds in a pan, after a few minutes cook the eggplant inside, turning occasionally with the tines of a fork, when
will turn out well golden, drain the rolls from the oil and pour on a paper towel for frying. 
Slice the zucchini into slices, do the same with the apple without peeling the skin, put the zucchini in a bowl and season with salt, pepper and vinegar and leave to macerate for about 10 minutes.
Season the apples, with a lemon juice to prevent them from drying out, and grate the lemon peel over each slice.
Complete the dish by creating a circle with apples, a semi side circle on the plate with zucchini and to finish slicing in half the stuffed eggplant and store them on the apple, complete with a bunch of chili fillets, and a sprinkling of curry.