Eggplant rolls with prosciutto and pecorino cheese
- 1 eggplant , of about 21 oz
- 12 slices ham
- 3 oz Pecorino Sardo Cheese
- 2 tbsp extra virgin olive oil
- chives t.t.
- salt t.t.
First slice the eggplants, then spread some extra virgin olive oil on both sides of each slice before grilling them for two minutes max on a pre-heated grill.
While the eggplant slices are still hot off the grill, sprinkle some grated Pecorino cheeses, then pair the slice with a slice of Prosciutto di Parma, and carefully roll them together, using chives to secure each roll, adding a final touch of flavor and presentation.
You can serve the eggplant rolls as an appetizer, further flavoring it with a little extra virgin oil and balsamic vinegar.