Eggplant Cannelloni With Mozzarella and Tomato Salsa

• 2 medium eggplants
• 2 fresh mozzarella cheese, balls
• olive oil
• sea salt
• ground black peppercorns
• grated parmesan cheese
• white wine vinegar
• cherry tomatoes
• chopped fresh basil

1. Slice the two eggplants as thinly as possible.
2. Oil lightly and chargrill.
3. Lay chargrilled eggplant on a flat surface and place mozzarella pieces at one end of eggplant slice.
4. Roll the eggplant slice around the mozzarella so that you end up with a sausage like roll.
5. Lay rolls side by side in a baking dish.
6. Sprinkle with sea salt, ground peppercorns and parmesan cheese.
7. Place under a griller to melt cheese.
8. Serve warm with seasoned, halved cherry tomatoes mixed with fresh chopped basil, extra virgin olive oil and a hint of white wine vinegar.
9. Try to use tender young eggplant to obtain the best result.
10. Buffalo mozzarella is ideal for this recipe.

eggplants, mozzarella cheese, olive oil, salt, ground black, parmesan cheese, white wine vinegar, cherry tomatoes, fresh basil

Taken from www.food.com/recipe/eggplant-cannelloni-with-mozzarella-and-tomato-salsa-107056 (may not work)