Eggplant Rose Bread Rolls
These vegan Italian bread rolls are a feast for the eyes and taste buds. Thin slices of tender eggplant are layered between strips of soft bread, creating a beautiful rose shape. With a delicious sauce hidden inside, every bite is a delightful surprise. Perfect as an appetizer, side dish, or a stunning centerpiece for your table.
ingredients
- 1 medium eggplant
- 4 bread rolls
- ½ cup marinara sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh basil leaves, for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Slice the eggplant into thin rounds.
- 3.
In a large bowl, combine olive oil, minced garlic, salt, and pepper. Toss the eggplant slices in the mixture until well-coated.
- 4.
Heat a grill pan over medium heat. Grill the eggplant slices for 2-3 minutes on each side until tender and grill marks appear. Set aside.
- 5.
Take a bread roll and slice it into thin strips without cutting it all the way through. Repeat with the remaining rolls.
- 6.
Gently open up each roll and place a layer of grilled eggplant slices between the bread strips to create a rose shape.
- 7.
Place the bread roses onto a baking sheet lined with parchment paper.
- 8.
Using a spoon, generously drizzle marinara sauce into the center of each rose, allowing it to completely fill the gaps between the bread strips.
- 9.
Bake in the preheated oven for 10-12 minutes until the bread is slightly crispy and golden.
- 10.
Once done, remove from the oven and let cool slightly.
- 11.
Garnish with fresh basil leaves and serve warm.
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