Eggplant rolls stuffed with cheese

Ingredients:

To 2 people.

• 1 eggplant
• 150g traditional cheese farm Rinya
• 6 asparagus tips
• 1 Figueras onion
• 1 medium tomato
• 1 sprig of cilantro
• Reduction of Pedro Ximénez
• Olive oil
• Will

Preparation:

1. Wash and dry the eggplant, tips removed and cut into thin slices about 2 mm thick. Sala sheets and place on absorbent paper. Let stand a few minutes to loosen the water and bitterness.

2. In a large bowl, fresh shredded cheese until light and fluffy dough becomes. Add the peeled and chopped onion and tomato, also chopped. Salt and pepper to taste, Mix well and reserve.

3. Cut the edges of the layers of eggplant and fry in a pan, turning them until lightly browned. Drain on absorbent paper.
4. Placed on one of the ends of each sheet a tablespoon of cheese and asparagus tips, and roll up.
5. Decorate with reduced Pedro Ximénez and a sprig of cilantro.