Ingredients

• 2 eggplants
• 200 gr Prosciutto di Modena
• 100 gr Caciotta Cheese (sheep-cheese)
• basil
• oil
• salt
• black pepper

Preparation

Chop the eggplants into slices and cook them on a grill; salt them and cut them into halves along their length. Top them with Prosciutto di Modena, basil and cheese. Fold them up and fix them with a toothpick.

Put the rolls on a saucer, wet them with some oil and complete with a milling of pepper.