Summary

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

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Instructions

1. Cut the aubergine lengthways into very thin slices and grill on the panini grill without fat.
2. 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.
3. 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.
4. 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.
5. Gratinate in the oven for 8-10 minutes.
6. If you have some tomato sauce and basil leaves left over, you can use them to garnish the rolls.