Eggplant and Lardo Rolls

Ingredients for 2 servings:

• 1 eggplant(s)
• 1 tomato(s), oxheart
• olive oil
• 1 garlic clove(s)
• Sea salt
• Pepper, black from the mill
• Sugar
• Allspice d’Espelette
• 6 slice(s) bacon, fatty Italian (Lardo), thinly sliced
• 2 sprigs basil
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

tasty side dish to the main course or spicy starter

Cut the eggplant lengthwise into very thin slices and grill on the panini grill without fat. Finely dice the tomato. Heat the olive oil and sauté the crushed garlic clove in it. Add the diced tomatoes, season with salt, pepper, sugar, and piment d’Espelette, and let them collapse. Remove the garlic clove. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Top the eggplant with the lard and spread with the tomato sauce. Arrange the basil leaves on top and roll up the eggplant. Drizzle a little olive oil in an ovenproof casserole dish and place the rolls seam-side down. Sprinkle with freshly grated Parmesan cheese, season with salt and pepper, and drizzle with a little olive oil. Bake in the oven for 8-10 minutes. If you have some leftover tomato sauce and basil leaves, you can garnish the rolls with them afterward.