Stuffed Grilled Melanzani Rolls

For stuffed grilled melanzani rolls, first cut melanzani into slices about 1/2 inch thick. Salt and set aside. Pluck a sprig of rosemary and finely chop the needles. Mix in a bowl with 3 tablespoons of olive oil. For the filling, cut the fol epi into small cubes. Then drain and finely dice the pickled peppers and sun-dried tomatoes. Finely chop one clove of garlic and mix with the filling. Season with salt and pepper. Pat the slices of melanzana and spread the filling on them. Carefully roll up and fix with a wooden skewer.

Before grilling, brush with the rosemary-oil mixture and grill for about 10 minutes on both sides (preferably in a grill cup). Garnish stuffed grilled melanzani rolls with a sprig of rosemary.

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