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food travel & lifestyle

for

MAD   MED

Cast Iron Grilled Eggplants With Robiola

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

At MAD for MED, we love grilling eggplants and giving them a fun twist.
A quick and easy summer lunch accompanied with a slice of whole wheat homemade sourdough bread (Recipe Here) make is it perfect.

Ingredients

  • 1 Eggplant

  • 3.52oz Robiola Cheese

  • 1 Chives to Taste

  • Sea Salt to Taste

  • 1Tbsp Extra Virgin Olive Oil

  • Basil to Taste

Preparation


  • Preheat the cast iron pan

  • Clean the eggplant, rinse and dry with a clean unscented cloth or a food-grade paper cloth.

  • Using a mandoline slicer with hand protection, slice the eggplant very thin.

  • Bush them with extra virgin olive oil and line them up on the cast iron pan.

  • Cook them for about one minute per side.

  • Put them on a plate, brush them with extra virgin olive oil and sprinkle with a pinch of sea salt.

  • Mix the robiola cheese with a drizzle of extra virgin olive oil, basil, and the previously cleaned and chopped chives in a bowl.

  • One at a time, roll the eggplants with the mix filling.




Plate, serve, and above all, enjoy!

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