Eggplant roll stuffed with horse tartare and caciocavallo cheese

Recipe ingredients:

(for 4 people)

Eggplant rolls
4 slices of purple eggplant with a thickness of 1 mm.
Maize starch to taste
Oil for frying to taste

Tartare of horse
150 grams of horse meat without fat
Juice of ½ lemon
Salt to taste
Pepe to taste

Decoration
60 g of Caciocavallo podolico of Gargano cheese
Basil leaves to taste

Preparation:

Eggplant rolls
Dip the eggplant slices in the cornstarch, roll them around roll molds (formerly wrapped with wet baking paper) and join one end to another with water, after that fry the rolls in oil to 165° C until crispy, then remove from oil and dry them.

Tartare of horse meat
Finely chop the horse meat with a knife, then add lemon juice, salt and pepper and store in a cool place.

Presentation:

Fill rolls with the horse tartare and serve with grated Caciocavallo podolico of Gargano cheese and fried basil leaves.