Aubergine involtini

Aubergine involtini

Total: 35 Min. | Active: 15 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / piece: 49 kcal
, Fat: 4 g
, Carbohydrate: 2 g
, Protein: 1 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Aubergines

1 aubergine (approx. 350 g), cut lengthwise into slices approx. 3 mm thick
2 tbsp olive oil
¼ tsp salt
a little pepper

Filling

150 g cream cheese
50 g rocket
80 g dried tomatoes, halved lengthwise
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How it's done

Aubergines

Place the aubergine slices on a baking tray lined with baking paper, brush both sides with a little oil, season.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the aubergine slices and allow to cool a little.

Filling

Spread 2 tsp of cream cheese onto each of the aubergine slices, arrange the rocket and tomato on top, roll up.

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