Rolls of eggplants and Prosciutto di Modena


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


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.

The quantities indicated are enough for four people.