A bunch of Rocket/ parsley
Cut the eggplant into thin slices, season with olive
oil and salt.
Heat up 1 tbsp olive oil in the preheated sauce pan
to shallow fry the marinated eggplant slices for 1
minute on each side.
Roll the eggplants with smoked salmon and Mozzarella
cheese. Set them aside.
Cook the Balsamic vinegar in the sauce pan and simmer over low heat
until slightly thicken, remove from the heat and ready to serve.
Place the eggplant rolls onto the serving platter, garnish with
Rocket/ parsley at the side, dressing with Balsamic reduction when