Ingredients (Serves 4):

• 1 round eggplant
• 300 g. light Philadelphia cheese
• 50 g. pine nuts
• Salt
• Olive oil
• 3 tbs Fiorfiore pesto with basil

Preparing:

1. Cut the eggplant into thin slices. Brush them with olive oil on both sides and cook them in the oven on a baking sheet for about 15 min. at 200°.
2. In the meantime, mix the Philadelphia with the pesto well in a bowl, toast the pine nuts in a non-stick pan for a couple of minutes and add half to the cheese.
3. Spread some cream on the eggplant slices and roll them. Serve with a sprinkle of olive oil and the remaining pine nuts.