Eggplants rolls with Provolone Valpadana PDO
200 gr Provolone Valpadana PDO
100 gr cherry tomatoes
Chop the eggplants into slices and cook them on a grill; salt them and cut them into halves along their length. Fil them with Provolone Valpadana PDO, cherry tomatoes and basil. Fold them up and fix them with a toothpick. Put the rolls on a saucer, wet them with some oil and add pepper.