Eggplant Rolls


2 eggplants, sliced long with about 3mm thick.

1 tablespoon sunflower oil for grilling

200g goat's cheese or cashew nut cheese

1 tablespoon liquid whole sugar

Salt to taste


1. Heat a griddle or a nonstick and grease with oil gradually. Heat well and grill the eggplant slices on both sides.

2. Fill with a bit of goat's cheese or nut cheese and roll up. When the rolls are ready, pour some liquid whole sugar on top. Serve at room temperature.

Recipe developed by Alessandra Luglio and team.