Aubergine rolls with Lingot d’Or
Ingredients
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1 portion of Lingot d'Or Ermitage
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2 small eggplants
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1 bowl of arugula salad
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12 petals of tomato confit
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12 slices of pancetta
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From the olive oil
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A pinch of provence herbs
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A pinch of Salt
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A pinch of Pepper
Preparation
- Cut 12 thin slices of aubergine lengthways.
- Place flat on a baking tray covered with baking paper. Add salt and pepper and season with a little oil and Provencal herbs.
- Preheat the oven to 180°C and bake for 15-20 minutes. Allow to cool.
- For each slice of aubergine, place a slice of pancetta, some rocket, a petal of tomato confit and a piece of Lingot d’Or.
- Roll up and hold together with a pick.
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