Chicken and Mushroom Roll

Slice the eggplant and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.

In a skillet, heat a little olive oil over medium heat. Add the eggplant slices and cook until they are tender and golden brown. Remove from the skillet and set aside.

In the same skillet, add a bit more olive oil if needed, and sauté the mushrooms until they are cooked through and lightly browned. Set aside to cool.

Take the cooked chicken breast and shred it into small pieces.

On the pionono, spread a layer of mayonnaise evenly. Then, layer the sautéed mushrooms, cooked eggplant, and shredded chicken on top.

Carefully roll the pionono from one end to the other, ensuring the filling stays inside.

Wrap the roll in plastic wrap and refrigerate for at least 1 hour to help it hold its shape.

Once chilled, slice the roll into pieces and serve as an appetizer or a light meal.