- Preparation time
- Cooking time
Slice the eggplant longways into very thin fillets (you should get 12 or 16 of them). Pre-heat the grill and place the eggplants slices on the grilling surface, cooking for 2 minutes (or less if very thin) on each side. Transfer in a plate, pour some extra virgin olive oil, salt and pepper to taste e set apart.
Cut the sausage into 12 or 16 small pieces, and coat with freshly grated pecorino cheese.
Roll a eggplant fillet around each piece of sausage. Pour the mint leaves, roughly chopped, and the minced garlic clove. Tranfer the rolls in a greased baking tin, pour some extra virgin olive oil and bake on preheated oven at 180°C for 15 minutes.
Serve hot or warm, with diced fresh tomatoes and fresh basil, parsley and mint leaves.
This is really a quick and easy way to prepare a summery finger food. I you prefer, you can barbecue the rolls. In this case, you do not need to cook the eggplants slice in advance.