Stuffed aubergine rolls
2 large aubergines, 150g mortadella thinly sliced, 200g stracchino soft cheese, rocket salad, salt and pepper, oil, basil
Wash the aubergines, then dry and cut lengthwise into slices, better if not too thin. Season the slices well with salt and let them rest for at least 15 minutes. Drain on kitchen paper. Then griddle them for two minutes on each side, till lightly browned and cooked through and leave to cool down. Put the stracchino cheese in a bowl, season with salt and pepper and add the hand-chopped basil. Mix well until reaching a creamy mixture; add a tablespoon of milk if necessary. To make the rolls, spread a tablespoon of the mixture onto the top third of an aubergine slice, add a slide of mortadella and some rocket salad and then roll together tightly and block with a toothpick. Repeat until you finish the aubergine slices. Place in a small dish, and then allow them to cool to allow flavours to infuse.
Recipe created by Enrica Raia www.morsidistile.com