Recipe: Aubergine rolls
This is a second meal recipe with quantities for four people, depending on the size of the eggplants.
3 long eggplants (aubergines)
200 g smoked bacon in slices, not too thin
a sprig of parsley, chopped up
a clove of garlic, chopped up
3 spoons of grated Pecorino cheese
extra-virgin olive oil
red pepper, powder
It takes about thirty minutes to prepare the eggplants and then other thirty minutes to cook.
Trim the eggplants (cut out the far edge) and slice them lengthwise, not too thin. Dust them with cooking marine salt and let them rest for about thirty minutes, in this way they will release their bitter liquid. After half an hour, rinse them and dry them.
In a pot mix the Pecorino cheese with finely chopped up garlic and parsley, a pinch of salt and a pinch (or more if you like) red pepper powder.
Grill the eggplant slices. Then, on each slice, overlap a slice of smoked bacon, smear some oil on top and dust with the mixture of grated Pecorino cheese, parsley and garlic and red pepper.
Now roll the lot and fix the rolls with a toothpick or twine. Finally, grill the rolls paying special attention to the bacon; the bacon doesn't have to burn but remain gilt and crispy.
Serve on a plate of green lattuce.