Eggplant and mozzarella 'girelle'

  • 8 slices of previously grilled eggplant
  • 180 grams of egg ‘taglierini’
  • 180 grams of Boriati’s scamorza
  • 250 grams of tomato sauce
  • salt
  • extra virgin olive oil
  • 1 clove of garlic.
Boil the ‘taglierini’ in salted water and, once cooked, dress them with the tomato sauce. Then place the ‘taglierini’ on the eggplant slices and add the scamorza cut into strips. Roll up the eggplant, brush with oil and grill in the oven for 10 minutes.

Traditional or creative?

Do you love the traditional, old flavours of your grandmothers? Or would you rather invent, experiment, dare unusual pairings. Choose the recipe you’re most curious about.

Traditional cuisine

Creative cuisine