Stuffed eggplant rolls

09/04/2013 - A recipe by our colleague Danielle!

Ingredients:

- 1 large eggplant
- Guanciale "Al Berlinghetto"
- Sicilian Caciotta "Caseificio Poma"
- Cold Pressed Extra Virgin Olive Oil "Borgo al Lago"
- 7/8 cherry tomatoes "Masseria Dauna"
- garlic
- salt
- pepper

Articolo tratto da: Anne to London

A recipe by our colleague Danielle!

Ingredients:

- 1 large eggplant
- guanciale "Al Berlinghetto"
- Sicilian Caciotta "Caseificio Poma"
- Cold Pressed Extra Virgin olive Oil "Borgo al Lago"
- 7/8 cherry tomatoes "Masseria Dauna"
- garlic
- salt
- pepper

Cut the eggplant into slices and rub with coarse salt and drain in a large colander. Wash and dry.

Fry the eggplant slices and drain on kitchen paper. Once they have cooled a bit, fill with chopped cherry tomatoes, and a slice of guanciale and one slice Cacciotta. Roll the eggplant into rolls and seal with a toothpick.

Place the rolls with the whole garlic cloves in a baking dish and drizzle with some olive oil and add some cherry tomatoes. Bake at 180°C for 10 minutes, until golden.