Robiola rolls

Preparation:

Preparation: Finely chop the herbs with the garlic clove. Peel the aubergine, cut it into 8 thin slices and grill it on a hot plate. Lightly beat the slices of meat with a meat tenderizer, then add salt and pepper, then place the aubergine slices on top, spread the robiola on top, and top it all off with the chopped herbs. Roll up the slices of meat, tie them with kitchen string and brown them in hot oil for 4 minutes. Then wet them with the wine and continue cooking, over low heat and covered, for another 20 minutes. Break up the salad and finely slice the celery heart. Transfer everything into a bowl, add the cannellini beans and season with the oil emulsified first with the vinegar, salt and pepper to taste. Slice the rolls and serve them with the prepared salad. For a stronger flavour, replace half of the robiola with equally spicy gorgonzola.