Stuffed Eggplant Rolls with Robiola
- Robiola cheese flavored with thyme, salt, and olive oil
- Organic Biodynamic Balsamic Vinegar from Acetaia Guerzoni, bronze series
- Extra virgin olive oil
- Fresh thyme leaves (for garnish)
- Slice the eggplants into long and thin strips.
- Grill the eggplant slices until they become soft and slightly golden.
- In a bowl, mix the Robiola cheese with chopped fresh thyme, salt, and a drizzle of olive oil.
- Ensure that the Robiola cheese is well blended with the flavors.
- Take a grilled eggplant slice and evenly spread some flavored Robiola cheese on it.
- Roll the eggplant with the Robiola filling to form the rolls and secure them with a toothpick.
- Repeat the process until you've used up all the ingredients.
- 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.