These aubergine rolls are a delicious appetizer that you should prepare in generous quantities: the contrast between the delicate crispness of their exterior and the creaminess of the filling is real pleasure! These rolls are perfect for a buffet or for a summer lunch with friends, and you can also choose to make them more or less tangy by either using a normal or a smoked ‘scamorza’ cheese, the latter with a more intense flavour. However, the outcome will inevitably be fabulous and these rolls will disappear much faster than the time you took to prepare them!
Dried aubergine pesto, with Bronte pistachio
Sun-dried zucchini rolls stuffed with Mediterranean tuna fish
Sun-dried pepper rolls stuffed with Mediterranean tuna fish
Sun-dried eggplant rolls stuffed with Mediterranean tuna fish
Tria of wheat Senatore Cappelli
Organic monococcal spelled
Cut the aubergine into slices and let them drain sprinkled with salt for a half hour. Then dry them with a paper towel, dust them in flour and fry. Make the rolls by laying a piece of ‘scamorza’ cheese and a piece of ham on each slice. Roll them up. Fry the rolls for 10 minutes so as to melt the cheese. Alternatively you can cook the rolls in the oven for 10 minutes.
Heat through in a pan with a lid until the cheese has melted; alternatively cook for ten minutes in the oven