Stuffed aubergine rolls
Time
Preparation time: 30 min.
Delicious stuffed aubergine rolls
ingredients
- Cut the aubergines lengthwise into thin slices, sprinkle with salt, leave to soak for a while and dab dry. Spread slices with a little olive oil and fry in a pan until golden brown, place on kitchen paper and dab lightly.
In the meantime prepare the filling
- about 50 g of ground almonds
- 1 kl. clove of garlic
- 5-8 olives without stone (dry in herbs)
- 1 tsp honey
- Chili pepper
- salt
- some thyme
- about 50 g of grated cheese (if there is no need, otherwise a little more sheep cheese or goat cheese)
- about 100 g sheep or goat cheese
preparation
- Mix all ingredients for the filling in the Moulinette to a creamy mass
- Approximately Put 1 teaspoon on an eggplant slice and roll up.
- Fix with a toothpick.
As a side dish, appetizer or tapas - simply delicious and quickly prepared.
If paste is left over, it can also be spread on fried zucchini slices - or maybe roll up ham with it? The idea just came to me, habs have not tried yet, but I'll try it with an Italian ham.
