Ingredients for 4 people:2 large aubergines250 g fresh Pecorino cheese2 eggs50 g plain flour2 jars Sugo Bombolino (1) extra virgin olive oil (to fry with) salt and pepper
Slice the aubergines lengthwise and dip the slices in flour, then in beaten egg. Heat plenty of olive oil in a frying pan and, when it is hot enough (test it with a piece of bread: if it begins to fry straight away, it’s ready), put the slices of aubergine into it. It’s important to only fry a few at a time, so that the oil doesn’t cool down too much. When the aubergines are a nice golden brown, remove them, sprinkle with a little salt and put them on kitchen paper to dry.
In the meanwhile, heat the Bombolino Sauce in a frying pan. Cover the slices of aubergine with pecorino, either grated or in thin slices (according to taste), and roll them up. Secure them with a toothpick, which will help keep the rolls in shape and stop the cheese from “escaping”!
Lay the roulades in the Bombolino Sauce for a couple of minutes and... buon appetito!
This recipe may seem a little “heavy” for a hot summer’s day, but it will certainly let you impress your guests!
(1) To make your own Sugo Bombolino click here