Ingredients for 4 people:
- 350 gr of smoked cheese cake
- 1 long eggplant
- 2 tomatoes
- 10 pitted black olives
- 3 tablespoons extra virgin olive oil
- 1 bunch of basil
- pepper to taste
Cut the eggplant into thin slices, arrange them in a colander, add salt and leave to rest for 20 minutes so that the fluid lost in vegetation. Grill the eggplant slices on a plate lined cast-iron and set aside. Take the smoked cheese, cut into cubes and grigliatela in a pan, then wrap with some cubes of soft cheese in a grilled slice of aubergine and close it to bundle.
Wash tomatoes, cut a cross on the run top cover, boil them in boiling water, refresh in ice water, peel, remove the seeds, cut into cubes and place in a bowl where you will add the chopped olives, basil, olive oil extra virgin olive oil, salt and to taste the chili.
Prepare a baking sheet lined with parchment paper, recline the dumplings and bake at 220 degrees for 5 minutes.
Prepare 4 individual plates, prepare a base of tomato sauce and the dumplings eggplant recline. Decorated with little leaves of basil.