Grilled Eggplant Rolls
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Eggplant
- 4 Tbsps olive oil
- 8 spears green Asparagus
- 1 ½ cups pecorino romano
- ⅔ cup Dried tomatoes
- 0.333 cup piited black olives
- 1 bunch Basil
- salt
- cherry tomatoes (to garnish)
Preparation steps
1.
Wash the aubergines, pat dry and cut off the ends. Then cut lengthwise into 8 slices and sprinkle with salt. Leave to stand for 30 minutes to draw out some of the water, then rinse well and pat dry.
2.
Fry in oil, a few slices at a time, or grill, whichever you prefer.
3.
Wash the asparagus, peel the lower third and cut off the ends. Cook in boiling, salted water for about 8 minutes until al dente. Then drain, refresh in cold water and drain thoroughly.
4.
Crumble the pecorino and chop the dried tomatoes and olives.
5.
Place one spear of asparagus, a little cheese and some chopped tomatoes and olives on each slice of aubergine. Roll up and secure with a toothpick, pinning 1 basil leaf to each roll.
6.
Serve on a platter with cherry tomatoes.
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