for 6 people
300 g thinly sliced fontina cheese
12 cherry tomatoes
1 handful of pickled capers
1 bunch of parsley
extra virgin olive oil from Liguria and salt to taste
Valdobbiadene Prosecco Superiore DOCG sparkling Brut
Wash the parsley and chop it with your hands. Also wash the tomatoes and cut into very thin slices and remove the seeds. Wash and gently peel the eggplant, cut into long thick slices and then grill them for a few minutes on both sides. Place each slice of eggplant a few slices of cheese and two slices of tomatoes, then sprinkle with the parsley and cover with another slice of eggplant. Trimming the sides so that we can then roll up the whole forming rolls to close the well with two wooden toothpicks. Place the rolls in a baking dish with a few tablespoons of olive oil, a little salt the surface of each roll and cook for about ten minutes in the oven at 170 degrees. Drain the capers, throw it to rain on the rolls and serve.