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You've Got to Try These Veggie Summer Rolls

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Gourmandize

Travel to Asia without leaving your kitchen with our fave recipe for delicious summer rolls — it's the perfect snack or appetizer when it's warm and sunny outside.

Veggie Summer Rolls 1/11

© Silvia Santucci

Veggie Summer Rolls

Crunchy carrot and red cabbage mixed with creamy avocado, this combination of colorful veggies is the perfect snack or appetizer on a sunny day. Dunk into a peanut satay or sweet chili sauce for a unique cacophony of flavor!


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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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