Dressing ingredients

  • Olive oil
  • Salt
  • Pepper
  • Parsley

Author of this recipe

Howard Huy

Howard Huy

Grower / producer

The origins of the nursery of Howard Huy date back to 1960, when Howard’s father John started the company in Leamington, Ontario (CA). Ever since he was a child, Howard spent a lot of time in... Read more

A very nice and simple recipe. Very good as a starter...try it!

Total votes: 517


Cut the eggplant in slices of about 1 cm. Grill (pan or barbeque) all the slices, till they are soft.
Let them cool down and in the meantime slice the mozzarella.
Roll each slice of mozzarella cheese in a slice eggplant and if necessary close them with a toothpick.
Turn on the oven at 180° and put the rolls inside, till the mozzarella melts. While you are waiting make a dressing with olive oil, salt, pepper and chopped parsley.
When the eggplant´s rolls are ready place them on a nice plate and pour the dressing on them.

Tips from the author

This salad makes 4 serves as starters.

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