fresh aromatic herbs
INGREDIENTS IN PICTUREZoom
Cut the eggplant lengthwise into thin slices and add salt.
Put them on a colander and let them rest for about half an hour to release water.
Soak them in kitchen paper towel and fry them in a hot pan with a drizzle of oil.
When they are cold, cover each slice with Karst prosciutto, sprinkle with fresh herb leaves (oregano, thyme, chives, basil) and wrap in a roll. Finally sprinkle them with a bit of freshly ground pepper and aromatic herb leaves.