Aubergine parcels

Aubergine parcels

Total: 25 Min. | Active: 10 Min.
vegetarian
Nutritional value / piece: 84 kcal
, Fat: 8 g
, Carbohydrate: 2 g
, Protein: 2 g

Ingredients

12 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

Aubergine

1 aubergine (approx. 250 g), cut lengthwise into approx. 5 mm slices
3 tbsp olive oil
1 garlic clove, pressed
¼ tsp salt
a little pepper

To fill

90 g red tapenade (e.g. Fine Food Crema di Pomodori)
125 g Mozzarellas di bufala (buffalo mozzarella), torn into pieces
1 bunch basil, leaves torn off
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How it's done

Aubergine

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.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove the aubergine slices and allow to cool slightly.

To fill

Spread the tapenade over the aubergine slices, top with the mozzarella and basil. Wrap up the aubergine slices and secure with toothpicks if necessary.

Good to know
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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