Eggplant Roses

Name: Eggplant Roses
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: Eggplant (about 2 to clean) 1.4 lbs; Puff pastry (2 rolls) 1 lb; Tomato purée ½ cup; Grana Padano PDO cheese to grate 3.5 oz; Extra virgin olive oil to taste; Fine salt to taste; Oregano dry to taste

it br es fr de

Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 45 min
Makes: 8 pieces
Cost: Average

PRESENTATION

In the sun-drenched kitchens of Southern Italy, the art of making appetizers really reaches new heights with eggplant rosettes. These aren't just snacks; they're like miniature masterpieces. Think about it—thin slices of eggplant, elegantly rolled with rich tomato sauce and grated cheese, looking like tiny rosebuds. I mean, they're called "roselline di melanzane" for a reason. And you know what? They disappear so so fast from any party platter. Embracing the Mediterranean love for fresh, seasonal produce, this eggplant rose recipe really really captures local flavors.

As the cheese melts between layers, each bite is tender and a little golden on top. Perfect for easy, fun snacking, they make the ideal finger food. Culinary enthusiasts sometimes switch it up with zucchini and scamorza cheese—or even create a sweet version with thin apple slices. But, to be honest, the classic combo of eggplant, tangy tomato, and gooey cheese is what makes these eggplant puff pastry roses truly memorable.

Whether served as a snack or a starter before a big meal, these bites pack bold flavor without being heavy. Their crispy edges and moist centers? Seriously satisfying. Compared to dishes like eggplant involtini or rollatini, this dish is lighter—pretty much adds a playful flair to the table. It is such a great way to use summer veggies, and, really, in Southern Italy, there's a new twist on this recipe every season. Hard not to love something so beautiful with that sweet Mediterranean taste.

So, if you're looking to impress guests with something different, colorful, and delicious, give these eggplant appetizers a try. They'll add a touch of Italian elegance and flavor to any gathering, plus the joy of simple, fresh ingredients at their best. For sure.

How to prepare Eggplant Roses

To make the eggplant roses, first wash and dry the eggplants, then remove the two ends and slice them across the short side into thin slices about 0.2 inches thick 1; you should get about 40 slices in total. Arrange them on a baking tray lined with parchment paper, drizzle with some extra virgin olive oil 2, add salt 3, and bake in a fan oven at 356°F for about 15 minutes.

After this time, remove the eggplants from the oven 4 and let them cool. Season the tomato sauce with a dash of oil 5 and salt 6.

Flavor with oregano 7 and mix. Meanwhile, unroll the puff pastry and cut it into 4 strips about 2.5 inches wide, cutting them lengthwise 8. Take each strip of pastry and spread the tomato sauce along its entire length using a brush or spoon 9.

Sprinkle some grated cheese over the tomato 10 and place 5 eggplant slices on the top part of the strips, leaving a lower edge of about 0.4 inches 11 12.

Fold the lower edge over the eggplants 13 and roll up the strip of pastry 14 to form roses 15: with these amounts you'll get 8 roses.

Grease 8 molds of a muffin tray, place the roses inside 16, brush the surface with the remaining sauce 17, and sprinkle with the remaining grated cheese 18.

Finally, flavor with oregano 19 and bake in a preheated static oven at 392°F for about 30 minutes. Once cooked, remove your eggplant roses from the oven 20 and let them cool slightly before serving at the table 21!