Aubergine Rolls with Parmesan and Pistacchio Crust

This is another recipe I aquired from Luciano at Da Marianna in Randazzo Scicily.  Aubergines are so easy to work with, and if you get the chance to grow your own, make sure that you make this recipe from the early crop.  As a cheese filling, you can use fresh or baked ricotta, or Maltese cheeselets (gbejniet). This dish is an ideal accompaniment to any meat and can be prepared ahead.  Simply bake  for 10 minutes right before serving.

2 medium Aubergines

100g panchetta sliced

4 tbsp olive oil

2 tbsp salt

4 Cheeselets, or 200g Ricotta

2 tbsp ground Pistacchios

2 tbsp Parmesan Cheese
Fresh ground black pepper

Cut the Aubergines lengthways into 5mm slices. Arrange in a dish, sprinkle salt over each layer.  Cover and stand for 30 minutes.  Wash the aubergine slices from salt pat dry and drizzle over two tablespoons olive oil. Heat the griddle (or bbq) and grill both sides for few minutes till just softened.

Drizzle 1 tablespoon olive oil in an oven proof dish,  layer each aubergine slice with 1 slice panchetta and place a small piece of cheese at one end. Roll aubergines and place one next to the other in the oiled dish.  Sprinkle with parmesan cheese and ground pistacchios, crack some black pepper and drizzle the remaining olive oil all over. Bake in a 210c oven for 10 to 15minutes until lightly golden.