Cut the eggplant into slices, the about half a centimetre thick lengthwise. Arrange them in layers in a container, alternately with the coarse salt and leave to stand for an hour. Drain, rinse and dry well. Then blanch the slices of eggplant on a well heated grill for about half a minute per side and let them cool. Put a tablespoon of goat cheese, capers, chopped almonds, reed and small sticks of Grana Padano PDO at the beginning of each slice. Roll taking care not to let the filling out. Place the rolls on a serving dish and sprinkle with extra virgin olive oil, fresh basil or oregano.

Preparation time: 10 min (and 1 h for rest)

Cooking time: 1 min