for 2 person

Aubergine

1	aubergine (approx. 300 g), cut lengthwise into approx. 3 mm slices
½ tsp	salt

Involtini

4 tbsp	white flour
3 tbsp	olive oil
100 g	Fine Food Pesto Rosso
1 bunch	basil, leaves torn off

To serve

150 g	Fine Food Stracciatella di Burrata
1	organic lemon, use a little grated zest
2 pinch	sea salt
a little	pepper

How it's done

Aubergine

Salt the aubergine slices, allow to absorb for approx 30 mins.

Involtini

Place the flour in a shallow dish, pat the aubergine slices dry, then toss them in the flour. Heat the oil in a non-stick frying pan. Add the aubergine slices, reduce the heat, fry for approx. 3 mins. on each side. Remove, spread the pesto and basil leaves on one side of the aubergine slices, then roll up.

To serve

Plate up the burrata with the aubergine involtini. Sprinkle with lemon zest, season.

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