Rolled eggplants – a great starter

Ingredients for 4 servings:

• 2 large eggplants
• 4 cloves garlic
• 150 g cheese (Emmental), grated
• 1 point Black Forest ham
• some oil

Instructions

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

Eggplant alla Rossanese

Cut the eggplant into slices (max. 3 mm) and fry in a little oil until brown on both sides. Then place them on a napkin (kitchen roll) so that some of the fat drips off (it’s not much anyway). Don’t add salt; the ham is salty enough. Once slightly cooled, place a slice of smoked ham on each eggplant slice and roll them up. To prevent them from sagging, simply insert a toothpick; it also looks nice. Pour a little oil into a small baking dish (not much, just make sure the dish isn’t dry in any spot). Peel the garlic cloves, halve them, and arrange them evenly in the dish. Place the rolls in the dish and sprinkle with cheese. Cover with aluminum foil and bake at 180°C (fan oven) for about 20 minutes. Then remove the aluminum foil and bake the cheese for another 5-10 minutes until golden brown. This goes best with a delicious ciabatta or regular baguette and a glass of red wine (Cavi, Sicilian).