Wheaty aubergine roulade

Wash the aubergines and cut lengthways into 8mm thick slices. Spinkle both sides with salt and let it draw for about 10 minutes.

Wash the slices and dry them off.

Place the Salami on the aubergine slices and roll them up. Fasten them with the wooden skewers.

Fry them in hot olive oil all around (alternatively: grill them).

Garnish with rocket, onion rings and chillies!