Grilled Eggplant Rolls with Goat Tomino Cream, Pine Nuts, Raisins, and Fresh Herbs

Preparation

1. STEP 1 OF 7

   Soak the raisins in warm water for 15 minutes, then drain and dry them.

2. STEP 2 OF 7

   Toast the pine nuts in a pan for 2 minutes until golden.

3. STEP 3 OF 7

   Wash and slice the eggplants lengthwise into slices about 4 mm thick. Brush them with oil and grill on a hot plate for 2 minutes on each side. Lightly salt them.

4. STEP 4 OF 7

   Mix the Goat Tomino with a little oil and pepper until you get a soft cream.

5. STEP 5 OF 7

   Incorporate half of the chopped pine nuts, half of the raisins, and a mix of fresh herbs.

6. STEP 6 OF 7

   Lay the eggplant slices on a surface. Place a spoonful of cream on each slice, then roll them up to form a roll. Secure with a toothpick if necessary.

7. STEP 7 OF 7

   Garnish each roll with the remaining pine nuts and raisins, chopped chives, and a few leaves of fresh basil or parsley.

Suggestions

• For an even richer flavor, add

• For a gourmet contrast:

• Toothpicks

General Information

Analysis

Macronutrients (100 gr)