Ingredients
INGREDIENTS IN PICTURE
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Process
1
Cut the eggplant lengthwise into thin slices and add salt.
2
Put them on a colander and let them rest for about half an hour to release water.
3
Soak them in kitchen paper towel and fry them in a hot pan with a drizzle of oil.
4
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.
