Aubergine, Pancetta & Fontina Bio Rolls

• 1 plump aubergine, sliced
• 8 rashers pancetta, thinly sliced
• 8 Fontina Bio cheese slices
• 4 tbsp olive oil
• Salt
• 3 tbsp fresh chopped parsley
• Fresh parsley to garnish
• Cherry tomatoes to serve

1. Method:
2. 1.tut the aubergine into eight slices and put in on salty water to make it lose its bitter taste. After about 30 mins sluice it out, then grill until browned and tender, about 8-10 mins in total.
3. 2.tprinkle with fresh chopped parsley and put a Fontina Bio slice on each aubergine slice. Roll the pancetta around the aubergine in a spiral, roll tightly each piece and secure with cocktail sticks. Repeat with all the others.
4. 3.teat 4 tbsp olive oil in a frying pan, add the aubergine rolls and fry, until Fontina Bio cheese is melted.
5. 4.tour over the rolls on a serving plate and garnish with fresh parsley. Serve with cherry tomatoes.

aubergine, rashers, bio cheese, olive oil, salt, parsley, parsley, tomatoes

Taken from www.epicurious.com/recipes/member/views/aubergine-pancetta-fontina-bio-rolls-50136997 (may not work)