Thin grilled eggplants wrapping a soft cream of Goat Tomino, enriched with toasted pine nuts, rehydrated raisins, and a mix of fresh herbs. A Mediterranean appetizer, light yet full of character, perfect to impress 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 per side. Lightly salt.
Blend the Goat Tomino with a little oil and pepper until you get a smooth 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 up to form a roll. Secure with a toothpick if necessary.
Decorate each roll with the remaining pine nuts and raisins, chopped chives, and a few fresh basil or parsley leaves.
For an even richer flavor, add
For a gourmet contrast:
Toothpicks
Store covered in the refrigerator 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 |
