Serves 4
1 aubergine (400 g)
150 g burrata or mozzarella cheese
150 prosciutto crudo
a few peppermint leaves
1 dash white wine
evo oil
salt
Wash and cut the aubergine into slices. Prepare the filling with burrata cheese or mozzarella, prosciutto cut into strips, peppermint, salt and oil. Place the filling on the sliced aubergine, roll and close with toothpicks. Place the rolls in an oiled baking pan, sprinkle with wine, olive oil and salt. Bake at 200°C (390°F) for 10 minutes. Before serving garnish with some peppermint leaves.
