Eggplant roulade with basil pesto and dorati tomatoes


Monica Copetti

Serve 4

Prepare the filling by mixing in bowl the Genoese pesto, the grated parmigiano and the breadcrumbs Stuff the eggplant with the filling, roll the smoked pancetta around each roll and garnish with the dorati tomatoes. Serve with a drizzle of pesto and  extra virgin olive oil.