Sicily, yet again. The way they make vegetables in Sicily is beyond imagination. Here a very quick recipe, perfect as a side or even bette ras an appetizer with a nice glass of white wine – better if Inzolia or a Sardinian Vermentino.

Serves 4

Ready in 1H

3 aubergins/eggplants medium size

200 grams breadcrumbs

80 grams pecorino cheese, grated

1 tbs minced parsley

1 minced garlic clove

salt and peper

Extra-virgin Olive oil (as needed)

White wine vinegar (as needed)

Slice the eggplants vertically into 2 mm thick slices.

Heat a pan and grill each slice 3 minutes on both sides (make sure you add some salt to the empty pan before you add the eggplants).

Meanwhile in a conatiner mix all the remaining ingredients, add 5 tbs of olive oil, mix well adding water until the mixture is compact but crumbly.

In a small container mix tigether 5 tbs olive oil and 2 tbs white vinegar. Coat every slices with the olive oil-vinegar mixture, put each slice on a board, with your hands make small balls with the breadcrumb mixture and roll the slices around it.

Put each roll into a baking pan and bake for 15 minutes at 200°.

Serve warm or cold.

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