MEDITERRANEAN-STYLE EGGPLANT ROLL

Ingredients · Long aubergines: 120 g
· Mozzarella: 100 g
· Tomato puree: 200 g
· Pitted Taggiasca olives: 15 g
· Basil: 4 leaves
· Garlic: 1 clove
· Extra virgin olive oil Il Cavallino Special edition: 20g
· Salt up: to taste
· Black pepper: to taste

Preparation To make the Mediterranean aubergine rolls, first start preparing the sauce: heat the Il Cavallino Special Edition extra virgin olive oil in a saucepan, add a clove of garlic and brown it for 5 minutes over low heat. When the oil is flavored, pour the tomato pulp, add salt and pepper and cook for another 15 minutes. While the tomato sauce is cooking, wash the aubergine and cut it into slices about 1 cm thick with the help of a mandolin: you will need to make 4 long slices of uniform thickness. Heat a plate well and grill the aubergine slices on both sides, then transfer them to a plate or cutting board. When the tomato sauce is ready, remove the garlic clove. Chop the mozzarella with your hands and preheat the oven to 180 ° in static mode. Now you are ready to assemble the rolls: spread a layer of tomato on the surface of the aubergines, add a little frayed mozzarella, a teaspoon of olives and a basil leaf Roll up the stuffed aubergines and place them in a small baking dish with the closure facing up. downward. Finally cover the rolls with a little tomato sauce and a few pieces of mozzarella. The rolls are now ready to be baked: bake them in the preheated static oven at 180 ° for about 10 minutes, just enough time for the cheese to melt. Once taken out of the oven, your Mediterranean-style eggplant rolls are ready to be enjoyed while still racy!