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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
How it's done
Place the slices of aubergine on a baking tray lined with baking paper. Combine the oil, garlic, salt and pepper, brush the mixture over the aubergine slices.
Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove the aubergine slices and allow to cool slightly.
Spread the tapenade over the aubergine slices, top with the mozzarella and basil. Wrap up the aubergine slices and secure with toothpicks if necessary.
|Tip:||In addition, thinly slice 50 g of salami, fry gently in a non-stick frying pan until crispy, drain, place on top of the aubergine slices along with the mozzarella.|
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