Eggplant rolls

1 round eggplant

Pesto (LINK) .

12 strips of sundried tomatoes (or semidried)

Few blades of chives

1. Cut the eggplant into thin slices and salt. The slices should be circa 2-3mm.

It is advisable to use round or globular eggplants as they are the sweetest so no need to eliminate the bitter liquid by salting and compressing.

2. In a pan, cook the eggplant slices with a little oil and very little water until they are soft (alternatively, they can be grilled).
3. Now spalm each slice with a teaspoonful of pesto, add the tomatoes and roll, tying with a blade of chives.