Eggplant rolls grilled with sheep and cow Cusiè® and Tuma dla Paja®
extra virgin olive oil
Tuma D’la Paja®
slivers of Cusiè® con pecora e vacca
Wash and cut the tip off the eggplant, slice thinly, sprinkle with salt,
and leave on a sloping chopping board for about an hour.
Place the squeezed slices of eggplant on the burning hot grill and grill for a few minutes on each side.
As you remove them from the grill, arrange the slices on a dish and shower with a little oil.
Place a piece of cheese on each slice of eggplant and close into rolls, arrange them on
a baking tray lined with greaseproof paper or aluminium foil.
Sprinkle the rolls with sheep and cow Cusiè® and grill for two minutes.
Serve immediately while still hot.
For this recipe the following have been used:
Tuma dla Paja®
Cusiè® con pecora e vacca