Thin grilled eggplants wrapped around a soft Goat Tomino cream, enriched with toasted pine nuts, rehydrated raisins, and a mix of fresh herbs. A Mediterranean appetizer, light yet full of character, perfect for impressing guests with simplicity and flavor.
Soak the raisins in warm water for 15 minutes, then drain and dry them.
Toast the pine nuts in a pan for 2 minutes until golden.
Wash and slice the eggplants lengthwise into slices about 4 mm thick. Brush them with oil and grill on a hot plate for 2 minutes on each side. Lightly salt them.
Mix the Goat Tomino with a little oil and pepper until you get a soft cream.
Incorporate half of the chopped pine nuts, half of the raisins, and a mix of fresh herbs.
Lay the eggplant slices on a surface. Place a spoonful of cream on each slice, then roll them up to form a roll. Secure with a toothpick if necessary.
Garnish each roll with the remaining pine nuts and raisins, chopped chives, and a few leaves of fresh basil or parsley.
For an even richer flavor, add
For a gourmet contrast:
Toothpicks
Store in the refrigerator covered for up to 1 day. Consume at room temperature to appreciate the aromas and flavors.
Perfect recipe for a Mediterranean appetizer, light and flavorful.
Italia, Toscana
| Energy (kcal) | 125.77 |
| Carbohydrates (g) | 5.27 |
| of which Sugars (g) | 5.27 |
| Fat (g) | 10 |
| of which Saturates (g) | 1.15 |
| Protein (g) | 3.09 |
| Fiber (g) | 1.92 |
| Sale (g) | 0.02 |
