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25 February 2013 // flaviabi // No Comments » Leave a comment

involtini melanzane

Round eggplants

fresh basil

soft Pecorino cheese

balsamic vinegar

brown Sugar

Juniper berries




Cut the eggplant into slices about 2 cm. Soften the eggplants’ slides into a  the grid, two minutes per side. When cooked, put a pinch of salt, place in the center of a basil leaf and a stick of pecorino cheese. Roll up and secure with a toothpick. Put the balsamic vinegar in a pan, with a teaspoon of brown sugar, two / three juniper berries, a clove and boil on low heat for about 30 minutes, to evaporate the vinegar and make a cream. Pass the rolls of eggplant in the oven at 180 degrees for 7-8 minutes and serve hot with a few drops of balsamic reduction.

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