Stuffed Eggplant Rolls with Robiola

Stuffed Eggplant Rolls with Robiola

Ingredients:

  • Eggplants
  • Robiola cheese flavored with thyme, salt, and olive oil
  • Organic Biodynamic Balsamic Vinegar from Acetaia Guerzoni, bronze series
  • Salt
  • Extra virgin olive oil
  • Fresh thyme leaves (for garnish)

Procedure:

  1. Slice the eggplants into long and thin strips.
  2. Grill the eggplant slices until they become soft and slightly golden.
  3. In a bowl, mix the Robiola cheese with chopped fresh thyme, salt, and a drizzle of olive oil.
  4. Ensure that the Robiola cheese is well blended with the flavors.
  5. Take a grilled eggplant slice and evenly spread some flavored Robiola cheese on it.
  6. Roll the eggplant with the Robiola filling to form the rolls and secure them with a toothpick.
  7. Repeat the process until you've used up all the ingredients.
  8. Place the rolls on a serving plate and drizzle them with the precious Organic Biodynamic Balsamic Vinegar from Acetaia Guerzoni, providing a sweet and sour touch that will enhance every bite.

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