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 and cut them into halves along their length. Fil with Provolone Valpadana PDO, cherry tomatoes and basil. Fold them up and fix with a toothpick.
Put the rolls on a saucer, wet with some oil and complete with the milling of pepper.