Inspired by Disco in 4 pieces | Elmore Judd

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I find it quite sad when I go to “apéros” and all I can reach for is peanuts, chips and cheap saucisson. Saucisson (if not cheap) I can enjoy…but come on… it doesn’t take that much effort to actually come up with something fun and nice to avoid your friends from “jumping the gun” as we say in Brazil and getting too drunk too early.

On my quest for easy and fun nibbles I came across this venetian bar food recipe for which you will only need 4 pieces of good fresh ingredients and little of your time. Try it out and before you know you will be discoing your way through italian-comfort-food-bliss ! & if you can make Spritz with it… then we are talking…

| Ingredients for 10 rolls |

_ 1 large aubergine

_ a handful of parmesan

_ some fresh basil 

_ tomato / sun dried tomato sauce 

_ extra virgin olive oil 

_ ground salt & pepper

| Method |

Let’s start by slicing the aubergine into thin full length layers. Brush them with some olive oil and grill them nicely until they are soft and start to become translucent. 

Create a little atelier space to make it faster and proceed as it follows : brush the grilled aubergines with your chosen tomato sauce – I prefer sun dried tomato as it makes it a little more intense.  Add some basil leaves, grate some parmesan, grind some salt and pepper and start rolling them.

Heat them up in a pan – 1 minute on each side to melt the parmesan and serve immediately. Oh and you can always sprinkle a little olive oil and grate some more parmesan if you feel like, nobody will complain !