for 4 servings
- 4 tablespoons
- 8 spears
- 1 ½ cups
- ⅔ cup
- 0.333 cup
piited black olives
- 1 bunch
- cherry tomatoes (to garnish)
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.
Fry in oil, a few slices at a time, or grill, whichever you prefer.
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.
Crumble the pecorino and chop the dried tomatoes and olives.
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.
Serve on a platter with cherry tomatoes.