Grilled Eggplant Rolls

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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
cup Dried Tomatoes
0.333 cup piited black olives
1 bunch Basil
salt
cherry Tomatoes (to garnish)
How healthy are the main ingredients?
pecorino romanoTomatoolive oilBasilEggplantsalt

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.