Aubergine, pancetta & fontina Bio rolls

Directions

1. 1. Cut 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.
2. 2. Sprinkle 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.
3. 3. Heat 4 tbsp olive oil in a frying pan, add the aubergine rolls and fry, until Fontina Bio cheese is melted.
4. 4. Pour over the rolls on a serving plate and garnish with fresh parsley. Serve with cherry tomatoes.