Aubergine rolls with speck, mozzarella and pesto, baked in the oven, are a delicious appetiser to excite the senses and the appetite. As soon as you taste them you're hooked, and it's practically impossible not to come back for more. Aubergine rolls can be served lukewarm in winter, with the mozzarella still stringy, while in summer, if prepared in advance, they make a light and fragrant second course.
A recipe refined in its simplicity, where the pesto represents the aromatic element, the speck provides flavour, and the Caseificio Montrone mozzarella balances the whole.
If you are particularly fond of aubergine, try making our aubergine cordon bleu with a stringy centre.
To prepare these aubergine rolls, cut the aubergine into slices of about half a cm, salt them on both sides and let them rest for 30 minutes. Dab them with an absorbent cloth and grill them.
On each slice of aubergine put a teaspoon of pesto, a bit of speck and the "nodini" (mozzarella "knots") in pieces. Roll them up and place them on an baking tray oiled on the bottom.
Bake in a fan oven at 180° for 10 min. Serve them hot and stringy!