{"id":13303,"date":"2025-04-22T07:42:29","date_gmt":"2025-04-22T07:42:29","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=13303"},"modified":"2025-04-22T07:42:38","modified_gmt":"2025-04-22T07:42:38","slug":"eggplant-rolls-with-sun-dried-tomatoes-and-breadcrumbs","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/eggplant-rolls-with-sun-dried-tomatoes-and-breadcrumbs\/","title":{"rendered":"Eggplant rolls with sun-dried tomatoes and breadcrumbs"},"content":{"rendered":"<p>To celebrate <strong>Earth Day<\/strong>, which this year falls on <strong>22 April<\/strong>, I created a simple and delicious recipe as my small contribution to reducing food waste. These <strong>Eggplant Rolls with Sun-Dried Tomatoes and Breadcrumbs<\/strong> are bursting with flavour and born from the desire to give leftover bread a second life. The filling is fragrant and enriched with Mediterranean ingredients like basil, almonds, and sun-dried tomatoes.<\/p>\n<p>This dish is both light and nourishing: eggplants are an excellent source of fiber and antioxidants, <a href=\"https:\/\/unochefpergaia.it\/en\/il-senza-glutine-che-sorprende-pane-integrale-croccante\/\">wholemeal bread<\/a> provides complex carbohydrates, while Pecorino cheese and almonds contribute protein and healthy fats. Everything is brought together by a simple, aromatic tomato sauce that makes the dish not only wholesome but also incredibly satisfying.<\/p>\n<p>A tasty way to celebrate Earth, make the most of leftovers, and cook with awareness.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Eggplant rolls with sun-dried tomatoes and breadcrumbs<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><strong><span style=\"text-decoration: underline; color: #800000;\">8g carbohydrates per 100g<\/span><\/strong><\/h1>\n<h2><strong><span style=\"color: #800000;\">Ingredients for the rolls<\/span><\/strong><\/h2>\n<ul>\n<li>2 eggplants (about 400g)<\/li>\n<li>100g milk<\/li>\n<li>70g leftover bread**<\/li>\n<li>50g Pecorino cheese, grated<\/li>\n<li>50g sun-dried tomatoes*, drained<\/li>\n<li>40g almonds<\/li>\n<li>12 basil leaves<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the sauce<\/strong><\/span><\/h2>\n<ul>\n<li>600g tomato pur\u00e9e<\/li>\n<li>1 shallot<\/li>\n<li>1 clove of garlic<\/li>\n<li>extra virgin olive oil<\/li>\n<li>chilli pepper<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on\u00a0<a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Slice the eggplants and bake them in a preheated static oven at 180\u00b0C for about 20 minutes until soft.<\/li>\n<li>Soak the bread in milk, then place it in a blender along with the sun-dried tomatoes, almonds, and basil leaves. Add the Pecorino cheese in small pieces and blend until smooth. Season with salt and pepper to taste.<\/li>\n<li>Fill the eggplant slices with the mixture and roll them up tightly.<\/li>\n<li>For the sauce, saut\u00e9 the finely chopped shallot in a non-stick pan with a drizzle of oil and the garlic clove. Add the tomato pur\u00e9e and chili pepper, then gently place the rolls in the sauce.<\/li>\n<li>Cook for 20 minutes and serve warm.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13300 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-632x474.jpg\" alt=\"ilaria-bertinelli-involtini-di-melanzane-con-pane-avanzato\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-800x600.jpg 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-768x576.jpg 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17-705x529.jpg 705w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2025\/04\/Involtini-di-melanzane-con-pane-avanzato-17.jpg 1200w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>To celebrate Earth Day, which this year falls on 22 April, I created a simple and delicious recipe as my small contribution to reducing food waste. These Eggplant Rolls with Sun-Dried Tomatoes and Breadcrumbs are bursting with flavour and born from the desire to give leftover bread a second life. The filling is fragrant and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":13298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1310],"tags":[3314,3309,3313,3312,3311,3308,1755,3267,3310,2133,1417,1326,1399,1682,3315,1764],"class_list":["post-13303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-secondi-piatti-en","tag-carb-couting","tag-earth-day-recipes","tag-eco-friendly-cooking-zero-waste-recipes","tag-eggplant-gluten-free-recipes","tag-eggplant-recipes","tag-food-waste","tag-gluten-free-en","tag-healthy-eating","tag-mediterannean-recipes","tag-recipes-with-carb-count","tag-ricette-con-conta-dei-carboidrati-en","tag-ricette-senza-glutine-en","tag-ricette-vegetariane-en","tag-secondi-piatti-en","tag-sustainable-eating","tag-vegetarian-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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