Eggplant – Lardo – Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 eggplant (s)
- 1 tomato (s), ox heart
- olive oil
- 1 clove garlic
- sea-salt
- Black pepper from the mill
- sugar
- Piment d`Espelette
- 6 slices bacon, fat Italian (lardo), thinly sliced
- 2 sprigs basil
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cut the aubergine lengthways into very thin slices and grill on the panini grill without fat.
- Finely dice the tomato. Heat the olive oil and sweat the pressed garlic clove in it. Add the tomato cubes, season with salt, pepper, sugar and pimento d`Espelette and allow to collapse. Fish out the garlic clove again.
- Preheat the oven to 170 degrees top / bottom heat. Cover the aubergines with the lardo and brush with the tomato sauce. Place the basil leaves and roll up the aubergines.
- Pour a little olive oil into an ovenproof baking dish and insert the rolls with the seam side down. Sprinkle with freshly grated parmesan, season with salt and pepper and drizzle with a little olive oil.
- Gratinate in the oven for 8-10 minutes.
- If you have some tomato sauce and basil leaves left over, you can use them to garnish the rolls.
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