Aubergine is a great seasonal summer ingredient. Its versatility and its unmistakable flavour make it the key ingredient of so many recipes, whether main courses or side dishes. The important thing is that they are bought in season otherwise they could be bitter and full of seeds. Today we suggest you try these tasty aubergine rolls from Puglia, with stracciatella, creamy and irresistible, and mint, whose Mediterranean aroma reminds us of our holidays by the sea.
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
Orecchiette with turnip greens with appetizer, dessert and extra virgin olive oil
Bronze-drawn semolina spaghetti
Pitteddhe Stuffed with grapes
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Cut the aubergine into thin slices. Leave them to one side in salted water. In the meantime combine the thinly sliced cooked ham, the stracciatella cheese, salt, pepper and oil. Rinse and dab the aubergines dry and then fill them with the prepared mixture, rolling up the slices and securing with a toothpick or some string. Baste with the white wine, oil and salt. Bake at 200°C for 10 min. Serve.